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multigrain waffles

Filled with oats, whole wheat flour, flax seeds, eggs, Greek yogurt, buttermilk and more…these multigrain waffles will certainly fill you up.  Decided to try another breakfast treat for Andy and had success with these.  I had to fiddle with the recipe since I didn’t have all the ingredients on hand but they came out great!  A lot of different ingredients in here but really easy to to pull this batter together.  As usual, I added Andy’s beloved chocolate chips to the batter, but other than that (oh, and some butter) I feel fairly good about serving these to him for breakfast.  With a few slices of banana Andy is ready to conquer the world 🙂

Enjoy-

As usual – once cool, wrap each waffle individually and freeze in an airtight container. Pull the waffle out the night before and place in fridge (or defrost in microwave in the AM) and either toast or microwave to re-heat in the morning.  Easy.

This made a lot of 7 inch round waffles.  I’m guessing about 15 or so.

multigrain waffles (adapted from the Cuisinart recipe/instruction manual):

2 cups whole wheat flour
1 cup all purpose flour
1 cup old fashioned oats
2 teaspoons baking powder
2 teaspoons baking soda
3 tablespoons ground flax seed
1/2 teaspoon cinnamon
1 teaspoon kosher salt
4 eggs, lightly beaten
2 cups milk (whole or skim or 1 percent or soy)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3/4’s cup unsalted butter, melted and cooled slightly
1 cup Greek yogurt plus 3/4 cup buttermilk (this is what I used) or 2 cups plain low fat yogurt (recipe called for)
added nuts, chips, blueberries (optional)

Whisk together the whole wheat flour, all purpose flour, oats, baking powder, baking soda, ground flax seed, cinnamon and kosher salt.

In another bowl, whisk together the eggs, milk, maple syrup, vanilla extract, melted butter and Greek yogurt and buttermilk (or the plain yogurt).

Pour the wet mixture into the dry and mix together until just incorporated.  Add chocolate chips, nuts or berries.  If too thick, thin with a little more milk or buttermilk (although my batter was perfect).

Follow the directions on your waffle maker mine takes 1/2 cup of batter per waffle.  Serve with fruit or a sprinkling of confectioners’ sugar – or with a tad of maple syrup or eat plain.

All good.  Enjoy-

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