Wednesday, January 18, 2012

Multi-Grain Waffles

Last night about 6" of snow fell on Tacoma.  I was happy and relieved that my husband decided to work from home.  To celebrate I made pancakes!  My husband loves anything multi-grain, and lucky for me...there was a recipe in The Essential Eating Well Cookbook!

This recipe rocks.  Delicious, filling, and easy to prepare -- I love these pancakes.

Multi-Grain Pancakes
The Essential Eating Well Cookbook
Makes 8 servings (2 pancakes each)

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tbsp canola oil
2 tsp vanilla extract

1.  Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2  Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3.  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.
4.  Coat a large nonstick skillet with cooking spray; heat over medium heat.  Using about 1/4 cup batter for each pancake, cook until the bottoms are golden and small bubbles start to form on the tops, about 3 minutes.  Flip and cook until pancakes are browned and cooked through, 1 to 2 minutes longer.

Per Serving: 188 calories; 4g fat; 55 mg cholesterol; 30g carbohydrate; 8g protein; 3g fiber; 328mg sodium
Nutrition Bonus: 14% DV calcium

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