Sunday, March 13, 2011

Multi-Grain Waffles

Happy Sunday everyone! Here's a little taste of what this morning looked like over here.

multigrain waffles

multigrain waffles

multigrain waffles

Yum yum yum. Multi-Grain waffles, how can they be so awesome and healthy? I think it's because you add oats, whole wheat four and wheat germ and then douse these with butter and maple syrup. Awesome.

multigrain waffles

Multi-Grain Waffles
Source: Eating Well

2 cups buttermilk*
1/2 cup old-fashioned oats
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs
1 tbsp olive oil
2 tsp vanilla

In a medium bowl, mix buttermilk and and oats. Let sit for about 15 minutes to let the oats soften. 

Meanwhile, in a separate bowl, combine wheat flour, all-purpose flour, baking soda, baking powder, wheat germ, salt and cinnamon. Once the oats are done soaking, add eggs, olive oil and vanilla. Whisk until combined. Add the wet ingredients to the dry ingredients and mix until just combined. 

Heat up a waffle iron and cook waffles according to the manufactures instructions.

Serve with warm maple syrup and butter or, my favorite, strawberry jam. 

This recipe always makes more waffles than John and I can eat in one setting. I use up all the batter and make as many waffles as I can. Then, I stick them in the refrigerator and heat them up in the toaster all week for breakfast. Super easy and delicious weekday breakfast!


*If you don't have buttermilk on hand (which I usually don't), measure 2 tbsp white vinegar into a measuring cup. Fill with milk until it reaches 2 cups. Let sit for 5 minutes.

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