Whole-Grain Waffles

I eat the same oatmeal breakfast every morning but Sunday, when I have poached eggs. But sometimes I just want a good, tasty but still nutritious breakfast of either waffles or pancakes. Traditional waffles are a butter-laden, high-carbohydrate indulgence, but these Heart Smart waffles make the transition to good fats and smart carbs wonderfully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Total Time: 45 minutes

Ingredients (Four 2-waffle servings)

• 1 cup buttermilk
• ¼  cup old-fashioned rolled oats
• 1/3  cup whole-wheat flour
• 1/3 cup all-purpose flour
• 1/8  cup toasted wheat germ, or cornmeal
• ¾  teaspoon baking powder
• ¼  teaspoon baking soda
• 1/8  teaspoon salt
• ½  teaspoon ground cinnamon
• 1 large egg, lightly beaten
• 1/8  cup packed raw sugar
• ½  tablespoon canola oil
• 1 teaspoon 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.

*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

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.