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Multi-Grain Waffles

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  8 servings, 2 waffles each
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.

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.
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
Multi-Grain Waffles Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Whole Grain Breakfasts
 Breakfast to Dessert Treat: Sweet Waffles
Nutrition Facts per Serving
Yield:   8 servings, 2 waffles each
Calories: 188
Fat. Total: 4g
Protein: 8g
Carbohydrates, Total: 30g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 55mg
Sodium: 328mg
% Cal. from Fat: 19%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Sandra, SC Reviewed: 08/01/2010
My husband makes half of this recipe as pancakes, for the two of us, every sunday. He adds 1 cup of fresh or frozen blueberries. He also sets the table fries the sausage and prepares the fruit. Love Sunday Breakfast!
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