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.
old-fashioned rolled oats
toasted wheat germ, or cornmeal
large eggs, lightly beaten
packed brown sugar
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.
MAKE AHEAD TIP: 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.
Calories 188, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 55 mg, Sodium 328 mg, Carbohydrate 30 g, Fiber 3 g, Protein 8 g, Potassium 227 mg. Daily Values: Calcium 14%. Exchanges: Starch 1.5,Reduced-Fat Milk 0.25,Lean Meat 0.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet