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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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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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