Persimmon Waffles

Name: Persimmon Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hachiya; fuyu persimmon, very soft; 3/4 cup Egg Beaters; other egg substitute, lightly beaten; 1/2 cup low-fat 1% milk; 1 tsp. vegetable oil; 1 cup sifted all-purpose flour; 1/2 tsp. salt; 1 tbsp. sugar; 2 tsp. baking soda

Eats Now Editorial Team · 218 kcal · Breakfast

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Persimmon Waffles – a delicious recipe with Hachiya, persimmon, Egg Beaters, egg substitute, low-fat, vegetable oil. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

Hachiya
fuyu persimmon, very soft
3/4 cup Egg Beaters
other egg substitute, lightly beaten
1/2 cup low-fat 1% milk
1 tsp. vegetable oil
1 cup sifted all-purpose flour
1/2 tsp. salt
1 tbsp. sugar
2 tsp. baking soda

1
Remove persimmon pulp from skin and mash in a medium bowl.
2
Add egg substitute, milk and oil.
3
In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and baking soda.
4
Add to persimmon mixture.
5
Cook in a waffle iron as directed.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Hachiya, fuyu persimmon, very soft, 3/4 cup Egg Beaters, other egg substitute, lightly beaten, and more.

Yes, Persimmon Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
218 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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