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Rating: 4.76 stars
59 Ratings
  • 5 star values: 47
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2003

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Recipe Summary

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

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.
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Reviews (11)

Read More Reviews
59 Ratings
  • 5 star values: 47
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made the batter into pancakes and they were delicious. The nutty flavor of the pancakes paired with maple syrup was a real treat. I liked them better than traditional pancakes. Anonymous Read More
Rating: 5 stars
06/24/2013
Shining epitome of healthy eating My dad who is a fat Italian stuck in his ways said these were the best waffles he ever had. The idea of putting sugar in them was brilliant because no syrup was needed- they were really tasty! Instead if buttermilk I used 1/2 c. Coconut milk 1/2 almond milk and 1 c skim milk. One of the recipes that proves eating well is delicous and easy! Pros: Delicious easy genius Cons: Too perfect? Read More
Rating: 4 stars
06/15/2014
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. Pros: Healthy waffles without the overwhelming grainy taste Cons: A little liquidy Read More
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Rating: 5 stars
10/30/2011
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 Read More
Rating: 4 stars
04/02/2012
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 Read More
Rating: 4 stars
10/29/2011
Sticky waffles In search of something to make for my breakfast I tried the multigrain waffle recipe for the first time. The first ones came out good with no sticking but the next ones did not measure up to my liking and I ended up with a coated waffle iron and less than normal waffles that did not give me delicious waffles that I like the most. The batter would work better with more flour added. They would still remain nice and light with a topping of your favorite fruit or syrup. Pros: Good fiber content Cons: Runny batter sticks to waffle iron Read More
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Rating: 4 stars
10/29/2011
Yummy but Confused about Portions These waffles were really great. I made the recipe exactly as directed but it only made 8 waffles....not 8 serv ings of 2 waffles per serving as stated. Is nutritional information for 1 waffle or 2? Read More
Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/30/2011
My husband and I prefer these waffles to the standard belgian waffle recipe. They have much more flavor and are a lot moister also not to mention that they are much better for you nutritionally speakiing. Laurie Curtis Whiting ME Read More