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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

11/02/2014
Anonymous
Better than traditional waffles

LOVE this recipe. It's the only one I'll make from now on. It's so healthy and delicious that when I'm in the mood for waffles, I have no problem letting myself over-indulge.

Don't have an overwhelming grainy taste, so few calories, makes more than 8-- I get 10 waffles
Comments
09/04/2014
Anonymous

These were so yummy. My waffle iron caught fire half way through so I have to finish these as pancakes and it worked great! I think the batter could be made the night before and used in the morning as well. This is my new go to recipe!

Comments
06/15/2014
Anonymous
Absolutely delicious!

I followed the recipe as is and they came out great! They look liquidy but don't worry, they'll turn out fine. I can't believe how fewer calories are in this recipe compared to other high-fat sugary waffles. This will be my new go-to recipe.

Healthy waffles without the overwhelming grainy taste
Comments
06/01/2014
Anonymous
Best Wholemeal waffles I've made!

The first Wholemeal waffles I made were on 100daysofrealfood.com, the website being a favorite of mine, I assumed they would be awesome. They were not. Far too dense and flavorless.
I found these, and while they are a lot of ingredients, they took very little hands-on time. I topped mine with a slight drizzle of raw honey and blueberries. Yum! And sooo much more natural and healthful than traditional store-bought waffles.
Next time some changes I intend to try include:
Subbing light coconut milk for buttermilk
Reducing brown sugar, and not replacing it with another artificial sweetener (read up on the risks of "Splenda," AKA sucrose!)
Using white Wholemeal flour in place of white flour (in case you have never used it, you should. It yields to lighter taste of white flour, but still has the fiber of its healthier counterpart)

Thank you so much for this recipe!

Soft and light, picky little brother and parents love, does not stick to iron
Me being happy because these waffles
Comments
06/01/2014
Anonymous
Best Wholemeal waffles I've made!

The first Wholemeal waffles I made were on 100daysofrealfood.com, the website being a favorite of mine, I assumed they would be awesome. They were not. Far too dense and flavorless.
I found these, and while they are a lot of ingredients, they took very little hands-on time. I topped mine with a slight drizzle of raw honey and blueberries. Yum! And sooo much more natural and healthful than traditional store-bought waffles.
Next time some changes I intend to try include:
Subbing light coconut milk for buttermilk
Reducing brown sugar, and not replacing it with another artificial sweetener (read up on the risks of "Splenda," AKA sucrose!)
Using white Wholemeal flour in place of white flour (in case you have never used it, you should. It yields to lighter taste of white flour, but still has the fiber of its healthier counterpart)

Thank you so much for this recipe!

Soft and light, picky little brother and parents love, does not stick to iron
Me being happy because these waffles
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