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:
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
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
- 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.
- 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.