Multi-Grain Waffles

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)

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!! "

Create a Review

47 Reviews for Multi-Grain Waffles

03/17/2013

Anonymous

Recommends this recipe

My batter was runny, they stuck, but tasted GREAT.

First let me say these do taste really good. They are quite sweet and I would not put syrup on them as a result. Yogurt and fruit would be perfect toppers. For some reason my batter turned out runny. I double checked all the measuring cups I used and they were the right amounts. Perhaps my oatmeal didn't soak up as much of the milk as others? I went ahead and used the runny batter anyway. I sprayed the iron with canola oil but the batter still stuck. The kids and I all agree the they taste very good with a hint of angel food cake flavor. I'll try this again, next time I'll let the oatmeal soak more than 15 minutes. If it still comes out runny I'll add in some more flour, perhaps that will help prevent some sticking. I might also cut the brown sugar in half next time.

Pros: tasty

Comments

02/17/2013

Anonymous

Recommends this recipe

Definitely use again!

I've made several waffle recipes and this one outranks them all. Fluffy, tasty, easy, basic ingredients, and only 5 PointsPlus, if you're on WeightWatchers (for 2 waffles).

Pros: Easy-to-follow directions, tastes delicious

Beautiful!

Comments

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

Recommends this recipe

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!

Pros: Easily Modified

Comments

04/02/2012

djj929

Recommends this recipe

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!

Pros: Healthy, Filling, Tasty

Comments