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.
Prep Time:
30 mins
Total Time:
45 mins
Servings:
8 servings, 2 waffles each
Ingredients
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2 cups buttermilk
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1/2 cup old-fashioned rolled oats
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2/3 cup whole-wheat flour
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2/3 cup all-purpose flour
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1/4 cup toasted wheat germ, or cornmeal
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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2 large eggs, lightly beaten
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1/4 cup packed brown sugar
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1 tablespoon canola oil
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2 teaspoons vanilla extract
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 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.
Tip:
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
Calories 188, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 55 mg, Sodium 328 mg, Carbohydrate 30 g, Fiber 3 g, Protein 8 g, Potassium 227 mg. Daily Values: Calcium 14%. Exchanges: Starch 1.5,Reduced-Fat Milk 0.25,Lean Meat 0.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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