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Makeover Multigrain Waffles Recipe

Makeover Multigrain Waffles Recipe photo by Taste of Home

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These delicious multigrain waffles are crispy, airy, and lower in fat, calories and cholesterol than the original recipe...but just as tasty! Betty Blair - Bartlett, Tennessee

This recipe is:

Healthy

Quick

Diabetic Friendly

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Makeover Multigrain Waffles Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 14 Servings

15 5 20

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
4 egg whites
3 cups buttermilk
1/2 cup unsweetened applesauce
3 tablespoons canola oil
2 tablespoons butter, melted
Butter and maple syrup, optional

Directions

In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, egg whites, buttermilk, applesauce, oil and butter; whisk into dry ingredients just until blended.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Yield: 28 waffles.

Nutritional Facts 2 waffles (calculated without butter and syrup) equals 187 calories, 7 g fat (2 g saturated fat), 52 mg cholesterol, 336 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Makeover Multigrain Waffles in Healthy Cooking October/November 2008, p19

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Makeover Multigrain Waffles

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Reviewed on Jun. 06, 2012 by flower224

Made these again today for breakfast - made a full batch this time. Was able to omit all the butter in the ingredient list and cut down the amt of eggs from 7 to 5 and it still tasted great. I used 1/2 cup of oat flour and 1/2 cup of cornmeal instead of 1 full cup of cornmeal to give it another grain since each grain has different properties/nutritional values. I have some (15) ready to go in the freezer now for easy breakfasts over the next 2 weeks. Thanks again for the great recipe!

Reviewed on May. 28, 2012 by flower224

halved the recipe and it was perfect for the three of us to have seconds and some for the freezer for a couple busy mornings. Thanks for the great recipe. The only thing I changed was using all whole eggs and not some plus egg whites. I also added oat flour to the mix by cutting back on the white flour.

Reviewed on Dec. 06, 2011 by Mr.Pigskin

TOP NOTCH AND VERY GOOD

Reviewed on Sep. 21, 2011 by momofmayhem

This was a hit from my 15 year-old to 5 year-old. I feel they got some nutrients while they just wanted a good-tasting waffle. It was a little time consuming at first, but next time I will prepare the dry ingredients first and have them set aside to try to make an early morning breakfast. Thanks!