Breakfast
Multigrain Waffles
Makes 8 waffles
Multigrain Waffles
Makes 8 waffles
A great mix of whole grains. Skip the sugary syrups and top with fresh fruit.
Nutritional information per waffle:Calories 352 (59% from fat)
carb. 28g
pro. 9g
fat 24g
sat. fat 3g
chol. 73mg
sod. 336mg
calc. 210mg
fiber 3g
carb. 28g
pro. 9g
fat 24g
sat. fat 3g
chol. 73mg
sod. 336mg
calc. 210mg
fiber 3g
Ingredients
- 1cup whole-wheat flour
- ½cup unbleached, all-purpose flour
- ¼cup almond flour or almond meal(either will work)
- ¼cup rolled oats
- 2tablespoons yellow cornmeal
- 2tablespoons granulated sugar¾ teaspoon kosher salt
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- 2½cups buttermilk
- 3large eggs
- 1teaspoon pure vanilla extract
- ⅔cup vegetable oil
Preparation
- 1. Combine dry ingredients in a large mixing
- bowl; whisk until well blended. In either a
- large measuring cup or a separate mixing
- bowl, combine the remaining ingredients
- and whisk until well combined. Add the
- liquid ingredients to the dry, whisk until
- almost smooth (some lumps are OK).
- 2. Preheat the waffle maker to desired setting.
- 3. Pour a cup of batter onto the center of the
- bottom waffle plate. Close the waffle maker
- and turn clockwise to flip. Open the second
- waffle plate and add a cup of batter onto
- the center of that plate, close and turn
- clockwise to flip. When the waffles are ready,
- carefully open the waffle maker and remove
- baked waffle. Then turn and open the second
- waffle plate to remove the second waffle.
- Repeat with remaining batter.
- 4. For best results, serve immediately.