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Soy Waffles with Raspberries

Soy Waffles with Raspberries

When Rourke and I decided to start a family, I was blissfully ignorant of the myriad of issues that could crop up during pregnancy. Sure, my organs would get a little squished to make room for a baby. But really, humans have been producing offspring for quite some time now. This is what we were made to do, right? And how many stories have you heard of women giving birth with no idea that they were pregnant leading up to it?

One health problem that can pop up during pregnancy is gestational diabetes, and guess who has it? When I was first diagnosed, I wasn’t thoroughly shocked. Among the risk factors of gestational diabetes is a family history of diabetes, being of Asian descent, and being older than 25 while pregnant. Check, check, and check. I’ve been able to manage the diabetes with diet and exercise and truth be told, for the most part I haven’t had to modify my diet too much. Fewer carbs, more protein, and more vegetables. Relatively easy to do when you cook your meals at home.

The one meal that I was a bit concerned about, though, was Sunday breakfast. I wrote a while back that Rourke generally makes breakfast for me on Sundays. The problem is, most of those breakfasts depend on things like french toast, waffles, or some kind of delicious baked good. All things that would send my blood sugar skyrocketing. Never fear, though, because with the internet at your fingertips anything is possible.

Screen shot 2010-09-13 at 9.42.33 PMOne site that has been indispensable is livestrong.com. The cool thing is that if you input a recipe, it spits out the nutrition facts. After a bit of research and experimentation, Rourke was able to put together a waffle recipe that not only tasted good, but was safe for me to eat. Take a look at the nutrition facts to the right.

If you’re used to making waffles, you’ll see a few major differences in this recipe. Primarily, the use of soy flour instead of all-purpose flour, and the high ratio of eggs to flour. Both things help to increase the protein and cut the carb content in the waffle.

Rourke’s normal waffles are crisp on the outside and light on the inside. I won’t lie to you; these waffles don’t have that wonderful texture. But topped with a cup of raspberries for a touch of sweetness, I’ll make it through this pregnancy just fine.

Soy Waffles with Raspberries
- makes (4) 7 inch round waffles -

6 oz. soy flour
1 Tbsp. baking powder
6 Tbsp. granulated white sugar
1/2 tsp kosher salt
1/2 cup fat free milk
2 tsp vanilla extract
3 large eggs
6 tbsp water
1/2 cup club soda

1. In a large bowl, combine dry ingredients.

2. In a separate bowl, combine wet ingredients.

3. Fold the wet ingredients into the dry ingredients. Do not overmix.

4. Pour 1 cup of the batter into an oiled and heated waffle iron and cook until done, approximately 4 minutes.

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One Comment

  1. Heather says:

    Look at you and your food blog! What an awesome idea! And you never told me about it…

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