Multi-Grain Waffles

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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:

"Excellent waffles! These are very tasty. My 4 yr. old and my 2 yr. old both asked for seconds! My husband and I both liked them very much as well. Definitely a recipe for the recipe box. "

Comments

Comment	Posted
Excellent waffles! These are very tasty. My 4 yr. old and my 2 yr. old both asked for seconds! My husband and I both liked them very much as well. Definitely a recipe for the recipe box.	6 weeks 2 days ago
Absolutely delicious! The oats and corn meal lend a great density to the waffles. Husband, toddler, and I thoroughly enjoyed them and plan to make them our Sunday breakfast waffle. (They also freeze and reheat very well).	6 weeks 6 days ago
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	8 weeks 1 day ago
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	8 weeks 1 day ago
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	8 weeks 1 day ago
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	8 weeks 1 day ago
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	8 weeks 1 day ago
I love this recipe and use egg substitute instead of whole eggs and ground flax grain instead of wheat germ. I serve it with home made sugar-free peach jam. Joyce, Portland, OR	8 weeks 1 day ago
These are outstanding. I used the cornmeal which gave the waffles a nice crunch. Even non breakfast eaters in our house loved them. fj, Saratoga Springs, NY	8 weeks 1 day ago
Terrific recipe that works with an array of ingredients; I used ground flax seed for the wheat germ, which allowed me to omit the oil (flax is contains healthy omega-3 fats), omitted the brown sugar and topped with powdered sugar, and replaced the cinammon with cardamom. The house smelled fantastic for hours. With this easy, healthy recipe, who needs to bother with store bought waffles? K. Lepping, Silver Spring, MD	8 weeks 1 day ago