Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup white rice flour
- 1/4 cup buckwheat flour
- 1/4 cup potato starch
- 1/4 teaspoon salt
- 2-1/2 tablespoon baking powder
- 3 tablespoons turbinado sugar (or white sugar)
- Two eggs (separated)
- 3/4 cup rice or soy milk
- 1 cup berries of choice (fresh or frozen)
- =
Directions
Beat egg whites until stiff.
Combine all the dry ingredients, stir in egg yolks, oil, and milk.
Stir in the berries. Gently fold in the egg whites.
Pour suggested amount of batter for your waffle iron into your waffle maker. Most waffle irons use about 1/4-cup of batter per waffle.
Cook three to five minutes, until it no longer steams.
Note: These waffles freeze well.
Recipe makes about eight average-size waffles.