Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Multi-Grain Waffles

Monday, July 23, 2018
Total time
45 minutes
Preparation time
30 minutes

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

or2 cup of non-Dairy Buttermilk (Oat or Almond Milk w/ 2-3 tsp of Apple Cider Vinegar)
or½ cup old-fashioned rolled oats
or⅔ cup whole-wheat flour
or⅔ cup all-purpose flour
or¼ cup toasted wheat germor¼ cup cornmeal
or1½ teaspoons baking powder
or½ teaspoon baking soda
or¼ teaspoon salt
or1 teaspoon ground cinnamon
or2 large eggs, lightly beaten
or¼ cup packed brown sugar
or1 tablespoon canola oil
or2 teaspoons vanilla extract
Prepare non-dairy buttermilk per instructions
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), 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 ⅔ 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.
Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Makes 16 Waffles
Nutritional information
Per 100 gPer waffle (46 g)% DRI
Energy212 kcal98 kcal5 %
Fat5 g3 g4 %
Fatty acids, total saturated1 g0 g2 %
Cholesterol50 mg23 mg8 %
Sodium245 mg114 mg5 %
Carbohydrate37 g17 g6 %
Sugars8 g4 gremove
Fiber3 g2 g6 %
Protein8 g4 gremove