Email to Linda       

Multi-Grain Waffles

Source of Recipe

Eating Well


Recipe Introduction

I pretty much followed the recipe except I only used 1/2 tsp. cinnamon and used white whole wheat flour in place of the ww flour. The waffles are not really crisp but I don't think I've ever made a low-fat waffle that was crisp. They have a very nice flavor though. I got 14 waffles, but I used 1 cup of batter per batch. I served them w/a Fresh Strawberry Topping that I will include below.

List of Ingredients

2 C buttermilk
1/2 C old-fashioned rolled oats
2/3 C whole-wheat flour
2/3 C all-purpose flour
1/4 C toasted wheat germ or cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
1/4 C packed brown sugar
1 Tbsp. canola oil
2 tsp. vanilla extract


Recipe

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 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.

Multi-Grain Waffles
Tips
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.

NUTRITION INFORMATION: Per serving: 188 calories; 4 g fat (1 g sat, 2 g mono); 55 mg cholesterol; 30 g carbohydrate; 8 g protein; 3 g fiber; 328 mg sodium.
Nutrition bonus: 144 mg calcium (14% dv).
2 Carbohydrate Servings

Strawberry Topping

3-1/2 cups halved strawberries, divided (I sliced them and used closer to 4 1/2 cups)
1/3 cup sugar (I used 1/4 cup superfine sugar)
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice

Combine 1 cup or so of strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher (I did this in the food processor). Stir in rest of strawberries. Set aside until ready to use or refrigerate. Use to top shortcakes, waffles, pancakes, angel food cake, etc.