Multi-Grain Waffles
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 cups buttermilk
- 1/2 cup old-fashioned rolled oats
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1/4 cup toasted wheat germ or cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/4 cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
Nutrition Info
Per Serving
- Calories: 193 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 2 g
- Fat: 4 g
- Protein: 7 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
- Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Yield: 8 servings
3. Still Hungry?
Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.
Notes:
Make Ahead Tip
Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
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Try my twist......
White Organic Polish Princess - January 27, 2007 09:38:30 PM PSTThis looks just like the recipe I already use, except I add soy flour to replace the all purpose. It's a great way to get some of those 25 grams of soy protein a day, and to have the whole grains too. The buttermilk is really a good addition, and is not as rich as the name suggests. It adds a delightful tang and a lot in the way of calcium and you don't even know it. I have 4 kids, so we always have to at least quadruple these recipes and I freeze them and reheat in the toaster. They really are better than those eggo things, and much more filling, cheaper, and way tastier. You can afford to get the real maple syrup if you make your own waffles.
One thing you could try though is separating the eggs, mix the yolks as whole eggs in it, but then fold the stiff beaten whites into the finished batter. The result is a fluffier, lighter, crisper waffle. Fresh or frozen (IMO frozen is better, fresher, cheaper and healthier) berries would be great on or in these.
I have even made sandwiches for my kids with them. Peanut butter and jelly takes on a whole new life made with waffles. Try marshmallow creme and nutella for a real treat. Peanut butter and chocolate ganache. Raspberry jam and cream cheese.
Use them in desserts- toast one, place it on a plate dusted with powdered sugar, top with whipped cream or ice cream and top with chocolate sauce, berries, or caramel, and a cherry. Viola, you're a genius!
Email me with your ideas if you would, I would love to hear your thoughts...
momevans4x@houston.rr.com8 of 8 found this review helpful.
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A big hit!
Lisa S - January 6, 2008 05:51:17 PM PSTI made this recipe for my family on new years day. We loved it! It is so much better than regular waffles, more satisfying. The second time I made it I added 2 T. of ground flaxseed and used plain yogurt instead of buttermilk.
3 of 3 found this review helpful.
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good
funshinerox - January 12, 2007 06:00:09 AM PSTi liked it better than eggos try it with blueberries
4 of 8 found this review helpful.
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