I made these this morning. They were delicious.


-= Exported from BigOven =-

Low Carb Waffles

Crisp and tender, these waffles are diabetic-friendly. They taste good
too!

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Chickpeas
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless, Bake,
Brunch, Breakfast

-= Ingredients =-
~~ -- Dry ingredients -- ~~
2 tablespoons Flax meal
3/4 cup gram flour
1/8 teaspoon Salt
2 teaspoons Splenda
1 teaspoon Baking powder
1 teaspoon Cinnamon
~~ -- Wet ingredients -- ~~
1/4 cup Egg Substitute ; - or 1 large egg
3/4 cup Evaporated milk ; - We use low fat version
2 tablespoons Melted butter

-= Instructions =-
Mix the dry ingredients in one bowl and wet ingredients in another.
Preheat your waffle maker and lightly spray it with non-stick.

Pour wet ingredients into the dry and mix briefly. A few lumps are OK,
so don't over-mix.

Pour 1/2 - 3/4 cup portions of batter onto the waffle maker and bake
for 3-4 minutes. When the waffles are golden brown place them in a
warm oven to dry slightly while you bake the rest of the batch.

This makes four 7-inch waffles. Serve with sugar free syrup or fresh
fruits.

Each waffle contains an estimated:
Cals: 218, FatCals: 102, TotFat: 12g
SatFat: 6g, PolyFat: 2g, MonoFat: 4g
Chol: 29mg, Na: 314mg, K: 379mg
TotCarbs: 16g, Fiber: 4g, Sugars: 2g
NetCarbs: 12g, Protein:10g

You can use melted margarine if you want to shift the fat profile
towards MonoFats.



** Recipe, with photo, at www.bigoven.com/recipe163094 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA