Brown Rice Waffles
|Sifted whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Vegetable oil||4 Teaspoon|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Cooked brown rice||1 Cup (16 tbs)|
|Egg whites||3 Large|
|Lemon juice||1⁄4 Teaspoon|
1 Preheata waffle iron. In a large bowl or 2-quart measuringcup, stir together the whole-wheat flour, all-purpose flour, baking powder, cinnamon if desired, and salt and make a well in the center.
2 In a small bowl, beat the honey and oil until blended. Add the milk and beat until well combined, then pour the mixture into the dry ingredients and beat just until incorporated. Fold in the brown rice. Do not overmix.
3 In a perfectly clean medium-size bowl, beat the egg whites and lemon juice with an electric mixer set on high speed until soft peaks form. Gently fold the whites into the batter. Lightly coat the waffle iron with cooking spray; spoon or pour the batter into the center of the iron, filling it 2/3 full. Cook the waffles until golden. Repeat until all the batter has been used.