Multi-grain Waffles
{Adapted from Eating Well: Spring 2003, The Essential EatingWell Cookbook (2004)} I haven't tried this batter for pancakes yet, but it should adapt beautifully.
Servings Prep Time
8waffles (using 1/2 cup of batter each) 20minutes
Cook Time Passive Time
16minutes (depending on your waffle iron) 15minutes
Servings Prep Time
8waffles (using 1/2 cup of batter each) 20minutes
Cook Time Passive Time
16minutes (depending on your waffle iron) 15minutes
Ingredients
Instructions
  1. Place flax meal in a small container. Add 6 Tbsp of water to flax meal and mix well. Place container into the refridgerator until needed.
  2. Thin out yogurt with milk (or water). Alternately, if you don't have yogurt you can add 2 Tbsp of vinegar to 2 cups of milk.
  3. Add oats to this mixture and let stand on counter for 15 minutes.
  4. Coat waffle iron with cooking spray or wipe with oil. Preheat your waffle iron according to the manufacturer's instructions.
  5. Whisk flour, cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl.
  6. Stir flax mixture, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
  7. Spoon in enough batter into the preheated waffle iron to cover one-half to three-fourths of the surface (I used 1/2 cup for an 8-inch round, classic waffle iron). Cook until waffles are crisp and golden brown. Repeat with remaining batter.
Recipe Notes

Wrap any leftovers individually and refrigerate for up to 2 days. Waffles can be individually frozen and kept for up to 1 month. Reheat in a toaster or toaster oven.