Whole Wheat Oatmeal Cinnamon Waffles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 194.0
- Total Fat: 4.1 g
- Cholesterol: 54.3 mg
- Sodium: 291.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.6 g
- Protein: 7.5 g
View full nutritional breakdown of Whole Wheat Oatmeal Cinnamon Waffles calories by ingredient
Introduction
From fitness magazine, I substituted brown sugar splenda instead of brown sugar. Delicious, lots of fibre and filling! From fitness magazine, I substituted brown sugar splenda instead of brown sugar. Delicious, lots of fibre and filling!Number of Servings: 8
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 toasted wheat germ, or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
Directions
1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. 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.
4. 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.
Tip:
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.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEEBUM.
2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. 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.
4. 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.
Tip:
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.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEEBUM.
Member Ratings For This Recipe
-
VALKYR8
-
CD12325109
-
NIKKI612
-
ALILDUCKLING
-
RSLK49