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Makeover Multigrain Waffles Recipe
Makeover Multigrain Waffles Recipe photo by Taste of Home
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Makeover Multigrain Waffles Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 14 servings

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 large eggs
  • 4 large egg whites
  • 3 cups buttermilk
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons canola oil
  • 2 tablespoons butter, melted
  • Butter and maple syrup, optional

Nutritional Facts

2 each: 187 calories, 7g fat (2g saturated fat), 52mg cholesterol, 336mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. 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.
  2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
    Yield: 28 waffles.
Originally published as Makeover Multigrain Waffles in Healthy Cooking October/November 2008, p19


Reviews for Makeover Multigrain Waffles

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
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MY REVIEW
flower224 User ID: 6443925 103360
Reviewed Jun. 6, 2012

"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!"

MY REVIEW
flower224 User ID: 6443925 176119
Reviewed May. 28, 2012

"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."

MY REVIEW
Mr.Pigskin User ID: 3948435 181026
Reviewed Dec. 6, 2011

"TOP NOTCH AND VERY GOOD"

MY REVIEW
momofmayhem User ID: 4497522 175225
Reviewed Sep. 21, 2011

"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!"

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