Nutrition Facts

  • One serving:
  • (3 each)
  • Calories:
  • 247
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 89 mg
  • Sodium:
  • 699 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 4 g
  • Protein:
  • 12 g

Oatmeal Waffles

This recipe can be used to make pancakes as well as waffles. Both are delicious because of their hearty, whole-grain flavor. For special treat, serve them topped with fruit or a flavored syrup! —Mrs. Francis Stoops Stoneboro, Pennylvania

SERVINGS

5

CATEGORY

Breakfast/Brunch

PREP

10 min.

COOK

20 min.

TOTAL

30 min.

INGREDIENTS

  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1 cup quick-cooking oats
  • 1 tablespoon molasses
  • 1 tablespoon vegetable oil
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Milk, optional

DIRECTIONS

In a large bowl, mix eggs and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, balking soda, baking powder and salt; stir into the egg mixture. If batter becomes too thick, thin with a little milk. Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to manufacturer's directions. To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake. Yield: 5 waffles (7 inches) or about 15 standard-size pancakes.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008