Multi-Grain Waffles

Updated 11/21/13

2 waffle quarters with a sliced banana topped with cinnamon & syrup

One of my first posts was about multi-grain waffles.  You can view the original post here: http://www.eatdrinkandbeme.com/2013/04/whats-for-breakfast.html

I still love this waffle recipe, which I got from Eating Well: http://www.eatingwell.com/recipes/multi_grain_waffles.html

Since my first batch of waffles, I've kicked them up with the addition of a few of my favorite extracts.  I make the Eating Well recipe as described, but I add 1 teaspoon nutmeg, 1 teaspoon almond extract and 1 teaspoon coconut extract.  My husband's not a fan of coconut flakes, but he likes the flavor of these waffles.  I think they taste like doughnuts.  The little bit of extra extract adds so much!  I'm always amazed that they contain oatmeal and cornmeal.  I can't even taste it.  What I can taste is a hint of cinnamon, nutmeg, and my trio of extracts (vanilla, almond, and coconut).  The waffles have a nice fluffy texture, and they're easy to reheat in the toaster.



Here's my modified version of the Eating Well recipe (extra extracts included):

Multi-Grain Waffles

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 cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon coconut extract

Method:
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Stir eggs, sugar, oil and extracts into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

Preheat your waffle iron.  If you're using a non-stick waffle iron, you don't need to add any cooking spray; otherwise, spray with Pam Butter Flavor spray. Spoon in enough batter to cover three-fourths of the surface. Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

When I make these waffles, I usually make a double batch in my Belgium Waffle maker, let them cool, cut them into 4ths and fill freezer bags with them.  The Eating Well recipe says to wrap leftover waffles individually in plastic wrap, but stacking them on top of each other in freezer bags is quicker, easier and keeps them just as fresh.

I just finished making a double batch, which made 11 and a half full Belgian Waffles or 46 waffle quarters.   That makes breakfast for the next few weeks super easy (or the next few days if you have a big family).  One waffle (a 4th of a full Belgium Waffle) fits perfectly in the toaster.


These waffles taste better and are healthier than store bought frozen waffles.  If you're into counting calories, each full waffle only contains 260 calories, or 65 calories per quarter.

For all you busy moms out there, this would make a great quick breakfast for your kids before they head off to school.  You could top the waffles with maple syrup and butter, fresh fruit, or for added protein, you could spread them with peanut butter.  This morning, my husband and I topped our waffles with peaches which we chopped up and heated in the mircowave.

One tip, don't fill your waffle iron all the way with batter.  The batter will spread out a little as it cooks.  Here's a picture to show you about how much I fill my waffle iron.  The results are perfect every time!

It's also easier to get the waffles out of the waffle iron if you have a waffle spatula.  I picked mine up while on vacation in New Orleans last year, but I'm sure you can find them online.  The side with the three prongs makes prying the waffle from the waffle iron super easy.  

Happy eating!