Works well with a blend of gluten free flours (e.g. brown rice, buckwheat, quinoa, oat), starches (e.g. corn, arrowroot, tapioca) and ground flax seed (4:3:1). The original recipe called for wheat flour, so a non-GF version of white whole wheat and/or whole wheat pastry flour should be fine.
Heat waffle iron or griddle.
Combine wet ingredients (egg, yogurt, oil) and set aside.
Combine dry ingredients (flour, baking soda, splenda, salt) in large bowl.
Add wet ingredients to dry ingredients
* Adapted from a recipe on cooks.com.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12|
|Calories from Fat: 69 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 108.2mg||33 %|
|Sodium 170mg||6 %|
|Potassium 130.5mg||3 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38.9g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 261
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