Portions:
8
Serving
Size:
half of a 7” waffle
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1-3/4 cups 2% milk
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1-1/2 teaspoons baker’s yeast
- 2 large eggs
- 1 teaspoon pure almond extract
Preparation
- Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to the touch.
- Meanwhile, whisk flour, sugar, salt and yeast in a large bowl to combine.
- Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth.
- In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated.
- Scrape down sides of the bowl with a rubber spatula, cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours.
- When ready to make waffles, heat oven to 200° F to keep waffles warm after cooking. Heat the waffle iron.
- Remove batter from refrigerator when waffle iron is ready (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate).
- Use 1/2-cup batter for 7” waffle iron or 1-cup batter for 9” waffle iron.
- Serve immediately or crisp and keep warm in the oven.
Helpful hints
- Make batter the day before use.
- This recipe has not been tested with nondairy creamer or other milk substitutes.
- For flavor variety use pure vanilla extract or orange extract in place of almond extract.
- Top with fresh berries or a bit of powdered sugar if desired.
- Most waffle mixes or frozen waffles contain over 400 mg sodium and over 180 mg phosphorus for a serving comparable to this recipe. Replacing baking powder with baker’s yeast makes a difference.
Submitted by: Recipe modified from Cook’s Illustrated and submitted by DaVita renal dietitian Lisa from New York.
Nutrients per serving
Calories 263
Protein 7 g
Carbohydrates 25 g
Fat 15 g
Cholesterol 89 mg
Sodium 308 mg
Potassium 151 mg
Phosphorus 113 mg
Calcium 73 mg
Fiber 0.9 g
Kidney and kidney diabetic food choices
- 1-1/2 starch
- 1/2 milk
- 2 fat
Carbohydrate choices
1-1/2
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Comments(11)
teachwalking
Jul. 07, 2011 5:29 PM
Thanks for this recipe. I haven't been good about what I put in my waffles. The almond extract should make this recipe a keeper.
MicVida
Aug. 21, 2011 5:27 AM
I make these every two weeks for my husband. The day after making the batter, my husband makes the waffles and freezes them for the mornings. They reheat well in the toaster. Easy recipe and very good!
Mctree11
Jul. 26, 2012 4:06 PM
Oh, soooo good! Missed waffles. Thanks for the recipe. Have home grown frozen raspberries, so used the Blackberry Sauce recipe using raspberries. Topped it off with a dab of Cool Whip. What a treat........Egg on the side for protein.
pgeisbush
Nov. 29, 2013 3:19 PM
They are great and freeze well also.
dedanie
May. 16, 2014 6:57 PM
Sounds good!!!
caffish55
Aug. 18, 2015 6:00 AM
What do you do if you do not have a waffle iron and there are alot of steps, probably will not make.
kobbler
Aug. 29, 2015 8:43 AM
If you have a cast iron skillit make pancake from the batter its pretty much interchangable..
MantMarf
Nov. 19, 2015 3:43 PM
Love this recipe! They smell so good while they are cooking, it's hard to wait 'til they're done. The whole family devoured them!
12patches
Jul. 10, 2017 9:17 PM
What is the difference of baker's yeast, and self rise yeast? I have never heard of baker's yeast. Dietitian comment: It is the same as yeast you buy at the grocery store to make bread. Other types of yeast include brewer's yeast used in making beer and nutritional yeast used for added nutrition, often in vegetarian diets.
Slockridge
Sep. 11, 2017 3:45 PM
Great recipe! I use Rice Dream in place of the milk and it works out perfect! I also vanilla extract instead of almond extract. I also cut the salt in half. With these changes it reduces sodium, potassium and phosphorus so leaves room to enjoy a little more if you can have the calories.
TrishiaK9854
Mar. 23, 2020 4:34 PM
I saw a comment that these were too complicated and agreed. I also didn't like that they used a part of a package of yeast, so I scaled the recipe up to use the entire package and tweaked the process to make it easier. They freeze very well. Please note, I made these in a Belgian waffle maker, so not sure how many YOU will get from the recipe. Heat 2-2/3 cup milk over medium heat until bubbles form around the edges; add 6 tablespoons butter. Continue to heat over low heat until butter melts. Remove from heat; add 1/3 cup canola oil. Allow to cool to room temperature. Whisk in eggs and extract. In large bowl combine 3 cups flour, 2 tablespoons sugar, 1 package (0.25 ounces) yeast (2-1/4 teaspoons) yeast and 1/2 teaspoon salt. Add wet ingredients and mix well. Cover; refrigerate overnight. Stir batter (it will deflate) and cook on heated waffle iron. Number of servings varies based on waffle maker. NOTE: If using non-dairy milk, no need to heat it; simple melt butter and stir in milk, oil, eggs and extract.