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.

Servings: 8 servings, 2 waffles each
Total Time: 45 minutes
Ease of Preparation: Moderate
Cuisine: American
Type of Dish: Other
Health: Low Calorie, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes Appropriate, Healthy Weight

Ingredients:

2 cups buttermilk

1/2 cup old-fashioned rolled oats

2/3 cup whole-wheat flour

2/3 cup all-purpose flour

1/4 cup toasted wheat germ or cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 each large eggs , lightly beaten

1/4 cup packed brown sugar

1 tablespoon canola oil

2 teaspoons vanilla extract

Steps:

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.

Nutrition: (Per serving)

Calories - 188
Carbohydrates - 30
Fat - 4
Saturated Fat - 1
Monounsaturated Fat - 2
Protein - 8
Cholesterol - 55
Dietary Fiber - 3
Potassium - 0
Sodium - 328
Nutrition Bonus - 144 mg calcium (14% dv).

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.

Related Links:

  • Whole-Wheat Crepes
  • EatingWell Advanced Recipe Search