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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
Made 1/2 recipe using whole wheat pastry flour both flours, egg beaters for the eggs and 1 T brown sugar, 1/2 t vanilla. It made 6 - 8" round waffles. Love the crunch of the cornmeal. Excellent with butter and strawberry jam.
I really liked these! I made the batter as directed (forgot the oil though...oops!) and made them into mini pancakes (2 tbls each). The kids loved them. Even with the forgotten oil they turned out great. A really nice combination of grains. The batter is thin at first, but once it sits for 5-6 minutes it thickens up (I'm assuming from the oatmeal). I will make these again and I bet they'll be even better...that is if I don't screw them up! Thank you!
I loved these. The cornmeal was so nice in this recipe, lending crunch and sweetness. I didn't feel it needed any added sweetener at all. To replace the 6 T oil called for, I used 1/4 c flax meal and 2 T canola oil with no ill effect. My 6-inch round waffle iron made 12 waffles, measuring 1/2 cup batter per waffle. The extras are in my freezer. I can't wait for breakfast tomorrow!
I really like the flavor and find they will keep well for a few days. Very nutritious! They taste wonderful and a touch of your fav syrup or margarine makes them superb. I did add more flour to the batter (about 3/4 cup).
These were really good and very filling. Next time, I'll add some sweetener, but this has now become our official waffle recipe! I too left out the oil and didn't miss it at all. I got 9 waffles out of this and they're 5 WW pts per waffle w/o the oil. That may seem like a lot but my waffle iron is on the George Foreman grill and it makes HUGE waffles. And did I mention, they're VERY filling b/c of all the fiber! A true "find" of a recipe. Thanks Susiecat!
These really hit the spot this morning, and the best part is they'll reheat nicely later. Nice easy recipe--makes you wonder why anyone would ever buy eggo waffles when you could have these just about as quickly and the taste is so delicious!
These have lost nothing in being healthier! And I do love the texture, this will stay in my kitchen for sure. Thanks!