| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 1 serving |
Ingredients
- 2 frozen low-fat waffles
- 1/2 cup fat-free liquid egg substitute
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 teaspoons light whipped butter or light buttery spread
- 14 cup sugar-free pancake syrup
- 1 teaspoon powdered sugar
- Serving suggestion: raspberries.
Instructions
- Lightly toast the waffles. Mix egg substitute, vanilla extract, and cinnamon in a bowl, and set aside.
- Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow it to coat the bottom of the skillet. Meanwhile, coat the waffles thoroughly in the egg mixture.
- Cook the waffles in the skillet until golden brown, 4 to 5 minutes per side. Top them with syrup and powdered sugar. Serve with raspberries, if you like, and enjoy!
Nutrition Facts
| Calories | 274 |
| Total Fat | 6 grams |
| Sodium | 807 milligrams |
| Carbohydrates | 41.5 grams |
| Dietary Fiber | 3.25 grams |
| Protein | 16 grams |
| Sugar | 6.5 grams |
| Calories | 274 |
| Total Fat | 6 grams |
| Sodium | 807 milligrams |
| Carbohydrates | 41.5 grams |
| Dietary Fiber | 3.25 grams |
| Protein | 16 grams |
| Sugar | 6.5 grams |
Reviews
Overall, this was a great recipe and the french toast waffles were amazing but I reduced the amount of vanilla and cinnamon and I used 1 regular egg instead of the egg substitute. I also used regular pancakes syrup and a smaller amount instead of sugar-free pancake syrup.