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Multi-Grain Waffles

:  Spring 2003, The Essential EatingWell Cookbook (2004)

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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

Makes: 8 servings, 2 waffles each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 2 cups buttermilk
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/4 cup toasted wheat germ, or cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract

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Preparation

  1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
  2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
  3. 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.
  4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 188 calories; 4 g fat ( 1 g sat , 2 g mono ); 55 mg cholesterol; 30 g carbohydrates; 8 g protein; 3 g fiber; 328 mg sodium; 227 mg potassium.

Nutrition Bonus: 144 mg calcium (14% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/4 reduced-fat milk, 1/2 lean protein, 1/2 fat


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Recipe Categories

Holiday
Mother's Day
New Year's Eve
Thanksgiving
Christmas
Easter
Father's Day
Health & Diet Considerations
Heart healthy
Healthy weight
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Style/Theme
Birthday
Comfort foods
Freezing instructions
Kid-friendly
Make ahead instructions
Vegetarian
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
8 or more
Meal/Course
Breakfast
Brunch
Season
Spring
Summer
Fall
Winter
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Publication
The Essential EatingWell Cookbook (2004)
Spring 2003
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