Healthy Whole Grain Waffles |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an easy recipe adapted from an Eating Well recipe and works great to make in double or triple batches to freeze and then toast for busy mornings. A very tasty alternative to store bought processed waffles. Ingredients:
2 cups buttermilk (or 1/2 yogurt, 1/2 milk) |
1/2 cup old-fashioned rolled oats |
2/3 cup whole-wheat flour (or use all ww pastry flour and omit white flour) |
2/3 cup all-purpose flour |
1/4 cup toasted wheat germ or cornmeal or ground flax seed |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1 t cardamon, optional |
2 large eggs, lightly beaten |
1/4 cup packed brown sugar (this can be omitted) |
1 tablespoon canola oil |
2 teaspoons vanilla extract |
Directions:
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/flax), baking powder, baking soda, salt and cinnamon in a large bowl.
3. Stir eggs, sugar, oil and vanilla into the oat mixture.
4. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
5. Coat a waffle iron with cooking spray and preheat.
6. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron).
7. Cook until waffles are crisp and golden brown, 4 to 5 minutes.
8. Repeat with remaining batter.
9. 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.
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