<img alt="" src="[BASEDOMAIN]/healthinfo/../interactives/recipes/img/OatmealPecanWaffles/Kick-Off-Image.jpg"> 
Makes 4 servings.
Ingredients 
For waffles:
1 cup whole-wheat flour 
1/2 cup quick-cooking oats 
2 teaspoons baking powder
1 teaspoon sugar
1/4 cup unsalted pecans, chopped
2 large eggs, separated*
1 1/2 cups fat-free (skim) milk
1 tablespoon vegetable oil
For fruit topping:
2 cups fresh strawberries, rinsed, stems removed and cut in half (or substitute frozen strawberries, thawed)
1 cup fresh blackberries, rinsed (or substitute frozen blackberries, thawed)
1 cup fresh blueberries, rinsed (or substitute frozen blueberries, thawed)
1 teaspoon powdered sugar
Directions
<ul>
 <li>Preheat waffle iron.</li>
 <li>Combine flour, oats, baking powder, sugar and pecans in a large bowl.</li>
 <li>Combine egg yolks, milk and vegetable oil in a separate bowl, and mix well.</li>
 <li>Add liquid mixture to the dry ingredients, and stir together. Do not overmix; mixture should be a bit lumpy.</li>
 <li>Whip egg whites to medium peaks. Gently fold egg whites into batter.* </li>
 <li>Pour batter into preheated waffle iron, and cook until the waffle iron light signals it&rsquo;s done or steam stops coming out of the iron. (A waffle is perfect when it is crisp and well-browned on the outside with a moist, light, airy and fluffy inside.)</li>
 <li>Add fresh fruit and a light dusting of powdered sugar to each waffle, and serve.</li>
</ul>
*For pancakes, do not separate eggs. Mix whole eggs with milk and oil, and make pancakes as usual. 
Nutrition information 
Serving size: 3 small (2-inch) or 1 large (6-inch) waffle. Amount per serving: 340 calories, 11g total fat (2g saturated fat), 50g carbohydrates, 14g protein, 9g total fiber, 331mg sodium. 
Source: <a href="https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?cId=9&amp;rId=152" target="_blank">National Heart, Lung, and Blood Institute</a>

Oatmeal pecan waffles (or pancakes)