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Multi-Grain Waffles

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (205 votes)

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.



READER'S COMMENT:
"This recipe ROCKS! It's the only one I've found that doesn't stick to my waffle iron!! "
Multi-Grain Waffles Recipe

63 Reviews for Multi-Grain Waffles

06/23/2013
Anonymous
Sooo Good.

Absolutely the best waffles I have eaten.

Easy to make
Comments
03/17/2013
Anonymous
My batter was runny, they stuck, but tasted GREAT.

First let me say these do taste really good. They are quite sweet and I would not put syrup on them as a result. Yogurt and fruit would be perfect toppers. For some reason my batter turned out runny. I double checked all the measuring cups I used and they were the right amounts. Perhaps my oatmeal didn't soak up as much of the milk as others? I went ahead and used the runny batter anyway. I sprayed the iron with canola oil but the batter still stuck. The kids and I all agree the they taste very good with a hint of angel food cake flavor. I'll try this again, next time I'll let the oatmeal soak more than 15 minutes. If it still comes out runny I'll add in some more flour, perhaps that will help prevent some sticking. I might also cut the brown sugar in half next time.

tasty
Comments (1)

35 comments

Anonymous wrote 30 weeks 2 days ago

Make sure you use real

Make sure you use real buttermilk, not powedered, to make the batter thick and waffles fluffy

02/17/2013
Anonymous
Definitely use again!

I've made several waffle recipes and this one outranks them all. Fluffy, tasty, easy, basic ingredients, and only 5 PointsPlus, if you're on WeightWatchers (for 2 waffles).

Easy-to-follow directions, tastes delicious
Beautiful!
Comments
08/16/2012
Anonymous
Awesome!

Yum-o! We devoured these, even my picky hubby and son. I am a firm believer of using ingredients you already have and don't buy odd things (like buttermilk) that I rarely use. I used regular milk and heavy whipping cream instead of buttermilk. I heated the milk and soaked the (steel cut) oats 25 mins. I was out of vanilla and used maple flavor extract. Instead of oil, I substituted applesauce to add a little extra "healthiness". Love them and will make them every time we make waffles from now on!

Comments
08/12/2012
Anonymous
Yummy Waffles!

I made a half batch of the batter. We didn't have buttermilk on hand, so I "made" buttermilk using 1 tablespoon of white vinegar with 1 cup minus 1 tablespoon fat free, lactose free milk. I substituted corn meal for the wheat germ, added about a tablespoon of ground flax seed, and added some toasted, chopped hazelnuts. Awesome!

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