Prep 10 mins
Cook 10 mins
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.
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup rolled oats (or quick-cooking)
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups milk
- 4 eggs
- 6 tablespoons canola oil
- 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.
These were delicious. Made a couple of changes. Added two mashed bananas to the wet ingredients, used only whole wheat flour and reduced the flour to 1 1/2 cups and then used 1/2 cup of coconut flour in its place. Just the right hint of sweetness! I think next time I will sub another 1/4 cup of the flour for flax meal and reduce the oil to 1/4 cup.
These were great! I added some blueberries. Might add in a little sugar next time. Have the rest in the freezer for a quick breakfast for my toddler son who has to have it "right now!"
Simply THE BEST multigrain waffles. I've made 'em all but these are perfect and I usually have all the ingredients on hand. Changes (I don't usually do that the first time I make a recipe but did a little today)- didn't have enough oats so I used some instant oatmeal that is horrid on it's own, i don't use white flour, added some flax meal, cinnamon and a bit of stevia because I thought it would need a touch of sweetness. The oats were fine, always love flax but the stevia was completely unnecessary. Oh, and I always separate eggs, beat the whites and fold them in at the end. Going to try decreasing the oil next time or maybe use apple sauce or pur?ed pumpkin. They're just really good so no changes are really needed at all. Oh and all 3 boys loved, which never happens, so my search is over! WOOT! TYVM <3