- 1 1/2 cups whole grain pastry flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups fat-free milk
- 2 egg whites
- 3 tablespoons packed brown sugar
- 1 tablespoon vegetable oil
- 2 cups blueberries
- 1 1/2 cups sliced strawberries
- 1/2 cup maple syrup
- Preheat the oven to 200 degrees F. Coat a baking sheet with cooking spray.
- In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
- In a medium bowl, combine the milk, egg whites, brown sugar, and oil. Add to the flour mixture and stir just until blended. Fold in 1 cup of the blueberries.
- Coat a nonstick waffle iron with cooking spray. Preheat the iron.
- Pour 1/2 cup of the batter onto the center of the iron. Cook for 5 minutes, or until steam no longer escapes from under the waffle-iron lid and the waffle is golden. Place the waffles on the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining batter to make a total of 8 waffles.
- Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until the berries are softened and the mixture is hot. Serve with the waffles.