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Multi-Grain Waffles

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (217 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

02/12/2012
Never have i ever...

...had such an amazing waffle!! WOWZERS! After reading through some other reviews I came up with my own version of the recipe as follows: instead of buttermilk used 1 3/4 c vanilla greek yogurt and 1/4 cup 1% milk. Used 1 1/3 c self-rising flour and the cornmeal instead of wheat germ. And instead of using two eggs I used four egg whites added very last (after mixing oat mix and wet mix). Seriously unbelievable! I also grabbed a fresh peach and some agave nectar stuff that's so popular right now and made some syrup concoction on the stovetop. Total hit even with the non-health conscientious boyfriend! The aroma the cinnamon lends while cooking was unreal. Only qualm, and this is a very minor one, is they weren't too crispy; a minute or two under the broiler - right on the rack - solved the problem. I have an 8" waffle iron and I made 9 waffles with the ingredient amounts called for; using about 1/2 c for each waffle. DO IT.

healthy, easy, inexpensive
Comments (1)

35 comments

Anonymous wrote 1 year 24 weeks ago

Our family eats pancakes with

Our family eats
pancakes with wafels
each Sunday after
church.
The father had
heart bypass surgery
almost 1 year ago
and needs heart
healthy wafels to
eat and enjoy!

02/05/2012
Way too sweet

Maybe I'm just palate-sensitive to sugar but I found this way too sweet. I definitely didn't think it needed this much sugar, maybe about half the amount. I served them with a homemade berry syrup and it was like sugar overload, I felt like the brown sugar came out really strong in the mix.

Comments
07/04/2011
Sticky waffles

In search of something to make for my breakfast I tried the multigrain waffle recipe for the first time. The first ones came out good with no sticking but the next ones did not measure up to my liking and I ended up with a coated waffle iron and less than normal waffles that did not give me delicious waffles that I like the most. The batter would work better with more flour added. They would still remain nice and light with a topping of your favorite fruit or syrup.

Good fiber content
Comments
05/29/2011
Yummy! But portion size is off

I discovered this recipe a month or so ago and have made it now 4 times. We really like it! I have tried both corn meal and the wheat germ- prefer taste with the wheat germ, actually. Also added in some flaxseed in lieu of some of the whole wheat flour which made no negative impact on the taste. These are so great and I'm thrilled I don't have to put a stick of butter in these to make them yummy. The only main comment I would have is that the portion size does not seem realistic. Using this recipe exactly- it only makes approx 8 waffles on my belgian waffle maker. I eat about 2 (maybe 2.5) and my husband generally eats 3 or 4 and we are not large people with giant appetites. I would say that this actually serves 4 people to be more realistic if I were preparing this for a family but also realize that I should double the calories if feeling the need to count calories.

Healthy and delicious
Comments
01/22/2011
Yummy but Confused about Portions

These waffles were really great. I made the recipe exactly as directed but it only made 8 waffles....not 8 serv ings of 2 waffles per serving as stated. Is nutritional information for 1 waffle or 2?

Comments (1)

35 comments

 
v-wojcik wrote 3 years 41 weeks ago

The nutritional information is for 1/8 of the recipe. If you only made eight waffles then that information is for one waffle.

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