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Multigrain Waffles

WebMD Recipe from EatingWell.com

Multigrain 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.

This Recipe Is:
Ingredients
Prep: 30 minutes | Total Time: 45 minutes
  • 2   cups
    buttermilk
  • 1/2   cup
    old-fashioned rolled oats
  • 2/3   cup
    whole-wheat flour
  • 2/3   cup
    all-purpose flour
  • 1/4   cup
    toasted wheat germ, or cornmeal
  • 1 1/2   teaspoons
    baking powder
  • 1/2   teaspoon
    baking soda
  • 1/4   teaspoon
    salt
  • 1   teaspoon
    ground cinnamon
  • 2  
    large eggs, lightly beaten
  • 1/4   cup
    packed brown sugar
  • 1   tablespoon
    canola oil
  • 2   teaspoons
    vanilla extract
Instructions
  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.

 

Nutritional Information

Makes: 8 servings, 2 waffles each
  • Calories195
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol49 mg
  • Carbohydrates31 g
    • Dietary fiber2 g
  • Protein8 g
  • Sodium327 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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