- 1/2 cup rolled oats
- 1/2 cup whole-wheat flour
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg, separated
- 3/4 cup skim milk
- 1/4 cup mashed banana
- 1 tablespoon canola oil
- Vegetable oil cooking spray
- 3/4 cup nonfat plain Greek yogurt, divided
- 1 1/2 cups sliced strawberries, divided
- 3 tablespoons sliced almonds, divided
- 6 teaspoons maple syrup, divided
PREPARATION
- Heat waffle iron. In a blender, process oats until flourlike in texture.
- In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt.
- In a second bowl, beat egg white until stiff peaks form.
- In a third bowl, mix milk, banana, oil and egg yolk.
- Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined.
- Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice.
- Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tbsp almonds and 2 tsp syrup.
Inspired By:Self Magazine