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May 18, 2009
Multi-Grain Waffles
This is a favorite! A great recipe to make a big batch and freeze for a quick breakfast. I usually add blueberries to the batter too. Instead of the wheat germ, I've used All Bran or Fiber One cereal for a little extra fiber.
Makes 8 servings, 2 waffles each
Ingredients
2 cups buttermilk
½ cup old-fashioned rolled oats
⅔ cup whole-wheat flour
⅔ cup all-purpose flour
¼ 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 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.
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.
Source: Eating Well
Posted by Lisa at May 18, 2009 06:22 PM
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