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INGREDIENTS

2 cups all-purpose unbleached flour
1 tbsp. baking powder
¼ cup plus 2 tsp. granulated sugar
1 tsp. salt
½ cup wheat germ
2 cups lite vanilla soy milk
1 bag (16 oz.) frozen mango chunks
1 cup mango juice
¼ cup unsweetened shredded coconut, lightly toasted
RECIPE

  • Preheat waffle iron and oven to 200ºF.
  • In a medium or large mixing bowl, whisk together flour, baking powder, the 2 teaspoons sugar, salt, and wheat germ.
  • Add vanilla soy milk, about ½ cup at a time, stirring until batter is the consistency of pancake batter. (See note.)
  • Spray waffle iron with nonstick cooking spray and pour on batter.
  • Cook until slightly crispy, according to your machine.
  • Keep the first batch of waffles warm by placing them on a platter in a warm oven.
  • Continue to prepare waffles with remaining batter.
  • While waffles are cooking, stir together mango chunks, mango juice, and the ¼ cup sugar in a medium saucepan.
  • Cook gently about 10 minutes, stirring occasionally. Lower heat if mangos begin sticking to pan.
  • Once thickened, remove from heat.
  • Serve waffles topped with ½ cup mango mixture and sprinkled with toasted coconut.

    Note: Do not add all 2 cups of milk at one time. It may make the batter too loose. Instead, add more milk as needed until the batter is the right consistency.

 

SERVING SUGGESTION

SERVING SIZE:
1 waffle w/½ c. mango mix

NUMBER OF SERVINGS:
 4

NUTRITION FACTS
 
Calories 460 

Total Fat 2 g

Sodium 670 mg

Total Carbohydrates 99 g

Fiber 7 g

Protein 13 g
 

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.