Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Take a break from your ordinary waffle routine with this oat-and-nut studded version.

Patsy Jamieson
Source: EatingWell Magazine, March 1998

Gallery

Recipe Summary test

total:
40 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Preheat waffle iron. Preheat oven to 200 degrees F.

  • Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a mixing bowl. Stir in nuts, if using.

  • Whisk egg, egg white, brown sugar, oil and vanilla into oats. Whisk into dry ingredients until just moistened.

  • Lightly coat waffle iron with nonstick spray. Spoon in batter and cook until the waffle is crisp and golden. Transfer to oven to keep warm. Repeat with remaining batter, lightly coating iron with nonstick spray each time, if necessary.

Nutrition Facts

253 calories; protein 9g; carbohydrates 36.1g; dietary fiber 2.5g; sugars 13.8g; fat 7.9g; saturated fat 1.2g; cholesterol 34.3mg; vitamin a iu 86.2IU; vitamin c 0.9mg; folate 16mcg; calcium 205.8mg; iron 1.8mg; magnesium 31.9mg; potassium 222.1mg; sodium 611.5mg; thiamin 0.2mg.
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/21/2014
healthy and good very tasty even without the nuts. Pros: very light and crispy taste Cons: had to add more flour too thin Read More