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Multi-Grain Waffles
Multi-Grain Waffles
59 Reviews
From: EatingWell Magazine, Spring 2003
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.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups buttermilk
- ½ cup old-fashioned rolled oats
- ⅔ cup whole-wheat flour
- ⅔ cup all-purpose flour
- ¼ cup toasted wheat germ, or cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- ¼ cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
Preparation
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Active
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Ready In
- 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 ⅔ 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.
- 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.
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Serving size: 2 waffles
- Per serving: 195 calories; 5 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 8 g protein; 28 mcg folate; 49 mg cholesterol; 10 g sugars; 7 g added sugars; 102 IU vitamin A; 1 mg vitamin C; 142 mg calcium; 2 mg iron; 379 mg sodium; 220 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, ¼ reduced-fat milk, ½ lean protein, ½ fat
Reviews 59
September 19, 2017
By: Hannah Wolfe
I've made these about three times.
I used almond milk curdled with vinegar and it worked well. Rice milk did not work as well.
A few times I added two scoops of protein powder and some flax seed so that they kept me full for longer. It worked nicely, and I plan to try adding 1/4 cup of chia seeds or pepitas next time.
:)
July 25, 2016
By: EatingWell User
Better Storage idea and why you NEED the buttermilk
A better way to store these is to layer the extra waffles (once completely cooled on a wire rack) with parchment or wax paper in between and slip as many as will comfortably fit into a gallon size zipping freezer bag and close almost all the way--then insert a plastic drinking straw and suck out all the air and quickly finish closing the zip as you pull out the straw. Then lay flat in freezer.
Also, I've read a few of you thinking on using coconut or almond milk instead of buttermilk, you're going to have a problem with a flat dense waffle if you do. The acid in the buttermilk works in concert with the baking power/soda and gives you the rise for a light texture.
At this time idk if adding vinegar or lemon juice to almond/coconut milk would have the same effect as it does when added to regular milk when buttermilk is not available. I guess you could try it to see but you definitely need that acidic component.
January 10, 2015
By: EatingWell User
multi grain waffles
I used egg beaters and it was fine. Maybe could decrease sugar in them if desired. I have similar recipes that say 1 tab honey or 2 tabs sugar. These turned out very well and I would make again. I think the calorie count is per waffle however not for a serving of 2 waffles.
Pros: turned out very well in a Belgian waffle maker. I made 10.5 waffles from recipe, a generous 1/3 cup
Cons: I believe the calorie count should specify per waffle however.
November 02, 2014
By: EatingWell User
Better than traditional waffles
LOVE this recipe. It's the only one I'll make from now on. It's so healthy and delicious that when I'm in the mood for waffles, I have no problem letting myself over-indulge.
Pros: Don't have an overwhelming grainy taste, so few calories, makes more than 8-- I get 10 waffles
Cons: double the cinnamon if you want to taste it
September 04, 2014
By: EatingWell User
These were so yummy. My waffle iron caught fire half way through so I have to finish these as pancakes and it worked great! I think the batter could be made the night before and used in the morning as well. This is my new go to recipe!
June 15, 2014
By: EatingWell User
Absolutely delicious!
I followed the recipe as is and they came out great! They look liquidy but don't worry, they'll turn out fine. I can't believe how fewer calories are in this recipe compared to other high-fat sugary waffles. This will be my new go-to recipe.
Pros: Healthy waffles without the overwhelming grainy taste
Cons: A little liquidy
June 01, 2014
By: EatingWell User
Best Wholemeal waffles I've made!
The first Wholemeal waffles I made were on 100daysofrealfood.com, the website being a favorite of mine, I assumed they would be awesome. They were not. Far too dense and flavorless.
I found these, and while they are a lot of ingredients, they took very little hands-on time. I topped mine with a slight drizzle of raw honey and blueberries. Yum! And sooo much more natural and healthful than traditional store-bought waffles.
Next time some changes I intend to try include:
Subbing light coconut milk for buttermilk
Reducing brown sugar, and not replacing it with another artificial sweetener (read up on the risks of Splenda, AKA sucrose!)
Using white Wholemeal flour in place of white flour (in case you have never used it, you should. It yields to lighter taste of white flour, but still has the fiber of its healthier counterpart)
Thank you so much for this recipe!
Pros: Soft and light, picky little brother and parents love, does not stick to iron
Cons: More sugar than I would like, uses white flour
March 02, 2014
By: EatingWell User
My husband is starting Weight Watches and the recipe I had for waffles was 698 calories a serving! So I tried this recipe at 188 calories a serving and I couldn't believe how good it was. It actually was better than the one with almost 700 calories. My husband liked them so much he was calculating if he could afford to have two servings! For those who are on WW, it's 5 points!
February 05, 2014
By: EatingWell User
These are the BEST WAFFLES EVER!! I follow the recipe exact and they come out perfect everytime!!
