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Multi-Grain Waffles

http://www.eatingwell.com/recipes/multi_grain_waffles.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

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.

8 servings, 2 waffles each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 188 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 55 mg Cholesterol; 30 g Carbohydrates; 8 g Protein; 3 g Fiber; 328 mg Sodium; 227 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/4 reduced-fat milk, 1/2 lean protein, 1/2 fat

Tips & Notes