MULTI-GRAIN WAFFLES
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.
Provided by Patsy Jamieson
Categories Make-Ahead Christmas Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 31.3 g, Cholesterol 49 mg, Fat 4.7 g, Fiber 2.5 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 379.3 mg, Sugar 10.3 g
MULTI-GRAIN WAFFLES
A healthier version of standard waffles, with a little crunch in the texture from the cornmeal. This recipe makes enough to eat and freeze remainders, so you can have quick waffles by toaster reheating throughout the week.
Provided by Susiecat too
Categories Breakfast
Time 20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- Add wet ingredients, mix well.
- Let stand 3-4 minutes, and mix again before cooking.
- Freeze remainders after they have come to room temperature.
Nutrition Facts : Calories 207.9, Fat 9.6, SaturatedFat 2.1, Cholesterol 56.4, Sodium 459.6, Carbohydrate 24.7, Fiber 2.2, Sugar 0.2, Protein 6.6
MULTIGRAIN WAFFLES
The heartiest, tastiest most wonderful whole grain waffles. I'm just gonna say now, 'You're welcome.' These are where-have-you-been-all-my-life waffles. Serve with your favorite toppings; great with blueberries and non-dairy whipped topping or pure maple syrup.
Provided by Melanie Keyes
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine pancake mix, flax milk, bananas, oats, amaranth, millet, aquafaba, MCT oil, sour cream, and lemon juice in a large bowl. Mix well. Fold in sunflower seeds and walnuts. Let batter rest for 5 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour 3/4 cup batter in the hot waffle iron and cook until waffle is golden brown and the iron stops steaming, 2 1/2 to 3 minutes. Repeat with remaining batter. Break each waffle into quarters.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 46.8 g, Fat 10.7 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 5.3 g, Sodium 539.4 mg, Sugar 2.9 g
WHOLE GRAIN WAFFLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a waffle iron to medium-high.
- Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.
- Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it's fine if there are a few lumps.
- Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.
MULTIGRAIN WAFFLES
These slightly nutty waffles are packed with three different grains. Top with yogurt and fruit preserves for a hearty, healthy start to your morning.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 8 waffles
Number Of Ingredients 12
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Top each waffle with yogurt and fruit preserves, if desired.
MULTIGRAIN WAFFLES
Steps:
- In a bowl, combine the first 10 ingredients. In another bowl, beat egg yolks, milk and butter; stir into dry ingredients just until moistened. , In a small bowl, beat egg whites until stiff peaks form; fold into the batter. , Bake in a preheated waffle iron according to the manufacturer's directions until golden brown. Serve with syrup, yogurt and berries.
Nutrition Facts :
MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES
Having recently gone gluten free I was sad about not having the ability to make sourdough waffles. I found a brown rice starter on line that I tweaked and then developed my waffles. Most of the recipes I found were high in starch and I wanted something with a little more fiber. These waffles freeze well and can be enjoyed later by placing frozen waffle in toaster oven and toasting until desired crispness. Hope you enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 12h5m
Yield 12 waffles
Number Of Ingredients 15
Steps:
- Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
- In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
- Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
- Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
- Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
- Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
- Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
- Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.
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