Beat egg whites with an electric hand-mixer until stiff; set aside.
STEP - 2
Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
STEP - 3
Fold in egg whites (without overmixing) so that a few fluffs of egg white remain visible.
STEP - 4
Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
STEP - 5
NOTE: Any leftover waffles freeze well - Just spread them out on a cookie sheet to IQF (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer - Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!