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Multi-Grain Waffles

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (227 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

65 Reviews for Multi-Grain Waffles

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!

Easily Modified
Comments
04/02/2012
So Good for you and YUMMY too!!

These were great. I have been looking for healthy breakfast items that my picky daughter would eat and she devoured these. The only difference in the recipe that I made was that I only had 1 cup of low-fat buttermilk so I used 1 cup of 2% milk to make up for it and the waffles turned out great!

I didn't find others' comments of the waffles being too gooey or sweet to be true. They cooked up nice and fluffy in my waffle maker and had just the right amount of sugar and cinnamon in them. Will definitely be making these again and again!

Healthy, Filling, Tasty
Comments
03/24/2012
Anonymous

These were great. I substituted buckwheat for the whole wheat flour, and whole wheat pastry flour for the all-purpose, and added a 1/4 finely chopped pecans. Very tasty and VERY filling

Comments
02/17/2012
Anonymous
Good recipe/made modifications

Good recipe, easy to make. I ground up the oats with some walnuts, then soaked that in buttermilk. I used succanat instead of brown sugar. Cuts down on the sweetness. Was out of cinnamon, but they were still great. Will try with cinnamon next time. Will be making this again.

Quick to mix
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