Egg white breakfast waffles.

Egg white waffles, lighter and crisper but just as tasty.

Many of you will know that I’ve been trying to lighten my diet without compromising on taste and texture. I learned the hard way that skipping meals is a recipe for snacking and illness, so eating a good breakfast is important. During the week breakfasts are usually porridge, sourdough toast or yogurt and fresh fruit. At the weekends with a little more time on my hands it can be poached eggs, a mini fry up or, a particular favourite, waffles.

For the most part, the problem with waffles isn’t the waffles themselves, but what you put on them. I tend to stick to berries, yogurt and the odd banana. That’s not to say you can’t top yours with maple syrup, ice cream, chocolate sauce or even fried chicken. As soon as I’ve lightened those recipes I’ll be doing just that I assure you! By swapping the egg yolks for egg whites and by removing the sugar, these waffles are lighter and crispier but still just as tasty. I also make a smaller quantity asI don’t need two sets of waffles for breakfast anymore, just one set and much more fruit.

Egg white waffles

2 egg whites (I use the Two chicks liquid egg whites you can buy in a carton)

125g plain flour,

1/2 tsp baking powder,

1 tsp caster sugar

pinch of salt

1 tbsp oil

230ml milk

How to…..

• Turn on your waffle maker.
• Weigh out the dry ingredients into a bowl.
• In a separate bowl whisk the egg whites to stiff peaks.
• Stir the milk into the egg whites and then mix this into the dry ingredients.
• Lightly oil (very lightly, a spray is best) the waffle plates.
• Fill and cook according to your waffle makers instructions.
• Top with fruit, yogurt, a few seeds and enjoy.

 

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