Made-from-scratch waffles are ready in less than 30 minutes this is one of my favorite Multi-Grain waffle recipes… Freeze them and enjoy it any time!!

Multi-Grain Waffles

 

 

 

Recipe By:  Patsy Jamieson

“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.

Ingredients

    • 2 cups buttermilk
    • ½ cup old-fashioned rolled oats
    • ? cup whole-wheat flour
    • ? cup all-purpose flour
    • ¼ cup toasted wheat germ, or cornmeal
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 large eggs, lightly beaten
    • ¼ cup packed brown sugar
    • 1 tablespoon canola oil
    • 2 teaspoons vanilla extract

Directions

  • 1 Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
  • 2 Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
  • 3 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.
  • 4 Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about ? 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.
  • 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.

 

 

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