Multi-Grain Waffles

Multi-Grain 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 pancake.

Serves: 8

Ingredients

•    2 cup(s) buttermilk
•    1/2 cup(s) old-fashioned rolled oats
•    2/3 cup(s) whole-wheat flour
•    2/3 dash(es) all-purpose flour
•    1/4 cup(s) toasted wheat germ, or cornmeal
•    1 1/2 teaspoon(s) baking powder
•    1/2 teaspoon(s) baking soda
•    1/4 teaspoon(s) salt
•    1 teaspoon(s) ground cinnamon
•    2  large eggs, lightly beaten
•    1/4 cup(s) packed brown sugar
•    1 tablespoon(s) canola oil
•    2 teaspoon(s) 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), 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.