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Whole Wheat Blueberry Waffles diabetes friendly recipe

Whole Wheat Blueberry Waffles

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Makes 8 servings Kilojoules 627.6 Prep Time 5 minutes Total Time 25 minutes Made with Splenda® Original Sweetener


  1. Heat a waffle iron and coat generously with nonstick cooking spray.
  2. In a small bowl, beat egg whites until soft peaks form and set aside.
  3. In a medium bowl, stir together milk, yogurt, Splenda Granulated Sweetener, and vanilla. Gently sprinkle in flour, baking powder, and salt. Stir ingredients together just until incorporated. Fold in blueberries. Carefully fold beaten egg whites into batter.
  4. Pour a little less than a cup of batter into the waffle iron and cook for 3-4 minutes, or until done. Remove and continue with the rest of the batter, coating the waffle maker with nonstick cooking spray each time.
  5. Top waffles as desired. Enjoy!


  • For a crispier waffle, cook it a longer time; for a more chewy waffle, cook it a shorter time.
  • Waffles can be frozen and reheated for a quick breakfast or meal. Just let them cool completely, then stack them into a zip-top freezer bag. To reheat, remove from freezer and microwave (or toast in the oven) until warm.

Nutrition Info Per Serving

Serving Size: 1 waffle

Energy 150
Protein 7g
Total Fat 2g
- of which saturates 0g
Cholesterol 0mg
Carbohydrate 28g
- of which sugars 4g
Dietary Fibre 4g
Sodium 320mg