Multigrain Waffles.

We never have pancakes or waffles during the week.

Mostly, this is because it takes Mr. How Sweet quite a while to get moving in the morning. Watching him dodge corners and laundry baskets on the floor while in his sleep stupor is sometimes the highlight of my day. Trust me, it is really funny.  

The best time was one morning after we were recently married – we had just bought a cast iron skillet the day before, and he kicked it, then tripped over it at 5am. Well, I thought that was one of the best times. I’m still giggling as I think of it. He is still clutching his foot in pain.

 

Mr. How Sweet is long gone by the time I eat breakfast, and instead of whipping up a batch of pancakes or waffles, I usually choose to watch trashy TV or browse the internet.

Because, you know, so much happened in those 8 hours that I was sleeping. I need to catch up.

 

I decided to make a batch of waffles and freeze them, so that I could break them out in the morning like I’ve heard of so many people doing.

I wanted to make sure the waffles were 100% whole wheat – I like to start my morning out on the right foot!

 

In the midst of making these, I figured they would be a great snack as well.

Many times, I just can’t finish an entire serving of carb-rich foods. Unless, of course, we are talking about macaroni and cheese.

 

I ate some for dinner, then cut them into four’s and froze the rest.

Love these!

I used only whole wheat flour, plus some wheat germ and flaxseed. The waffles had such a nutty flavor.

 

They were also very dense and filling, and I love that about a meal.

 Peanut butter and banana is usually my combo of choice, but next time I am going to try topping them with bacon and eggs.

Speaking of bacon, Lent is almost over and my best buddy, bacon, can come back into my life.

I may eat my weight in bacon next week.

 

Multigrain Waffles

slightly adapted from Eating Well

Serves 8

2 cups buttermilk
1/2 cup old-fashioned rolled oats
1 1/4 cups whole-wheat flour
1/4 cup toasted wheat germ

2 tablespoons ground flaxseed
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

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

Whisk whole-wheat flour, flaxseed, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.

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.

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.

 

 

Mr. How Sweet hasn’t seen these waffles yet. Think I should share?

 

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Tagged as: breakfast, recipes