Multi-Grain Waffles
EatingWell Magazine, Spring 2003
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 4×8 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.
Measuring cups and spoons
Small mixing bowl
Large mixing bowl
Spatula
Waffle maker
Multi-Grain Waffles
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
- ⅔ cup whole-wheat flour
- ⅔ cup all-purpose flour
- 1/4 cup toasted wheat germ, or cornmeal
- 1 ½ 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 neutral oil, such as canola or avocado
- 2 teaspoons vanilla extract
Instructions
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- 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.
Notes
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.
Originally appeared: EatingWell Magazine, Spring 2003
