Multi-Grain Waffles

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.

Recipe from EatingWell
Multi-Grain Waffles
SERVINGS
4
YIELD
8 servings, 2 waffles each
PREP TIME
30 mins
TOTAL TIME
45 mins
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
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Directions
1. 
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. 
Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. 
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.
4. 
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 23 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.
Tip:
1. 
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.

nutrition information

Per Serving: cal. (kcal) 188, Fat, total (g) 4, chol. (mg) 55, sat. fat (g) 1, carb. (g) 30, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 8, sodium (mg) 328, Potassium (mg) 227, calcium (mg) 141.36, Milk () 0.25, Starch () 1.5, Lean Meat () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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