Delicious Healthy Multi-Grain Waffles Recipe.
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!!
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.
- 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
- 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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