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Multi-Grain Waffles

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (214 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

09/25/2009
Anonymous

I was looking for a waffle recipe that was similar in calories to the Eggo Nutri-Grain waffles and found this one. The initial investment was more than a box of waffles, but I'll get more waffles out of the ingredients in the long run. I didn't get 16 waffles out of this recipe. I used 2/3 cup per the recipe, but I still didn't get 16 waffles out of the recipe. I tried twice, too. I have a 4x8 waffle maker that makes 2 4" waffles. I put 1/3 cup of the batter in each half. My waffle maker took about 9 minutes to cook the waffles. I tasted one while I was making them. They're really good. I like the multi grain taste of them. I made the second batch with ground ginger instead of the cinnamon. My spice grinder broke and I had some ginger already ground. I haven't tasted those yet, but the ones with cinnamon are pretty good. I am hoping they will fill me up and I won't be starving by 10am. I'll just have to see tomorrow morning.

Christie, Alexandria, VA

Comments
09/25/2009
Anonymous

Wonderful recipe! Great waffles. I used the wheat germ, and used only egg whites in place of the entire egg. Also beat the egg whites to stiff peaks before adding them.

A.M., MD

Comments
09/25/2009
Anonymous

I made these 'over-the-top' waffles for a Spring celebration at work. They are very dense and I found that a combination of 1 1/2 cups buttermilk and 1/2 cup fat-free milk lighten the texture a bit. To add even more whole grain goodness, I added 1/2 cup of Bob's Red Mill 7-grain cereal, which is soaked for 30 minutes along with the oats in step 1. The aroma is amazing. Serve with berries, pecans, plain yogurt, and maple syrup.

Marf, Sunnyvale, CA

Comments
09/25/2009
Anonymous

I do not use ANY White Flour!! So I use either Whole Wheat pastry Flour, or Whole Wheat White flour!! (Yes, there is such a thing.) I buy mine at Natural Grocers, ( Vitamin Cottage)I think you can buy it also at King Arthur Flour. It is a whole grain. It is very good in recipes.

Mildred, Colorado Springs, CO

Comments
09/25/2009
Anonymous

Has anyone actually gotten 16 waffles out of this recipe? According to the recipe, this is supposed to make 8 servings of 2 waffles a piece. I have actually gotten about 8 standard sized waffles only.

fj, Saratoga Springs, NY

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