Multi-Grain Waffles

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)

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.



8 servings, 2 waffles each
Active Time: 30 minutes
Total Time: 45 minutes



Ingredients

•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

Preparation

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.

Nutrition

Per serving : 188 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 55 mg Cholesterol; 30 g Carbohydrates; 8 g Protein; 3 g Fiber; 328 mg Sodium; 227 mg Potassium



2 Carbohydrate Serving



Exchanges: 1 1/2 starch, 1/4 reduced-fat milk, 1/2 lean protein, 1/2 fat



Tips & Notes

•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.