Rating: 4.76 stars
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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.

Source: EatingWell Magazine, Spring 2003

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Recipe Summary test

total:
45 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

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  • Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

  • 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.

  • 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

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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

2 waffles
195 calories; protein 7.9g; carbohydrates 31.3g; dietary fiber 2.5g; sugars 10.3g; fat 4.7g; saturated fat 1g; cholesterol 49mg; vitamin a iu 101.6IU; vitamin c 0.8mg; folate 28.3mcg; calcium 141.8mg; iron 1.7mg; magnesium 47.7mg; potassium 220mg; sodium 379.3mg; thiamin 0.2mg; added sugar 7g.

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

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