2 c. whole wheat flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. ground cinnamon
2 1/2 c. nonfat buttermilk
1 tsp. vanilla extract
3 egg whites
Vegetable cooking spray
3/4 c. maple syrup

Combine first 5 ingredients in a bowl; stir well and set aside. Combine buttermilk and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.

Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form; gently fold into flour mixture.

Coat a waffle iron with cooking spray and preheat. Spoon 1/2 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5-6 minutes or until steaming stops. Repeat procedure with remaining batter. Serve warm with syrup. Yield 12 servings (about 146 calories per 4 inch waffle and 1 tablespoon syrup).

Note: Freeze waffles up to a week, if desired, and reheat in a toaster.