Buttermilk Waffles with Jam

This is what we had for breakfast today!!  YUM-O!!! We try to limit our sugar and white flour intake here at our house.  Especially, since I have insulin resistance and a low-carb diet just works better for both of us.  This recipe is taken from the South Beach Diet Quick and Easy Cookbook....it has 200 recipes that are ready in 30 minutes or less.  We have found quite a few tasty meals in here.  I highly recommend this book!  That being said this recipe calls for a granular sugar substitute...we use Splenda.  But...if you'd rather I'm sure you could use sugar.  You may just need to experiment with the amount you use.  OK...on with the recipe!!

1 cup whole-wheat flour (for a lighter waffle use whole wheat pastry flour)

1 cup old-fashioned rolled oats

1 tablespoon plus 1 teaspoon baking powder

3 tablespoons granular sugar substitute

3 tablespoons canola oil

1 1/4 cups 1% or fat-free buttermilk

1/2 cup water

1 large egg

3/4 cup jam, any flavor or syrup...your choice

Combine flour, oats, baking powder, salt & sugar substitute in a medium bowl.  Whisk together oil, buttermilk, water and egg in a separate bowl.  Pour the buttermilk mixture into the flour mixture and stir until combined.  

Heat waffle iron; coat lightly with cooking spray.  Add a generous 1/2 cup batter per waffle and cooked until browned and crisp, about 5 minutes.  Dollop with jam and serve...or use your favorite syrup.

Please note:  Once prepared, these can be wrapped individually and frozen for up to 3 weeks.  Reheat in the toaster, using low heat, until warmed through.