Monday, March 2, 2015

Multigrain Waffles/Pancakes

Multigrain Waffles/Pancakes
This recipe can also be known as "the one that finally made me throw my waffle iron out."

Hold on! Wait! Don't go! It's not the recipe's fault! My waffle iron was sort of broken for a bit and this is just when I realized "Oh hey....the top of the waffle iron isn't cooking at all." which was extremely frustrating because it took me quite a few waffles that ended up all messed up and in the garbage before I realized the problem wasn't on my end-that it was my waffle maker. I did manage to salvage 1 waffle so yay! We got some pictures! And with the remaining batter I just made some pancakes!

So yes...my waffle maker is now dead. BUT the good news is there's only a couple more months until my bridal showers where I will hopefully receive the one I registered for :D.
Multigrain Waffles/Pancakes
Anyway. On to this recipe. It is super hearty and full of good for you stuffs. I also folded in some whipped egg whites to make them crispy on the outside and fluffy on the inside (which is much more noticeable when they are in waffle form).
Multigrain Waffles/Pancakes
The pancakes and waffles are chewy and tasty and pretty and this recipe makes a bunch so you can freeze whatever you don't eat and just pop into the toaster (or microwave or oven) when you're ready for a simple, healthy, breakfast!
Multigrain Waffles/Pancakes
Plus--you can totally play around with how you top them or what you add into them. As you probably know by now, I like to add chocolate chips and spread nut butter on top. Michael likes chopped apples and cinnamon in his pancakes, and he pretty much is always a fan of fruit and whipped cream on top of waffles--he's also a fan of the classic butter & syrup combo. How would you eat your pancakes or waffles?


Multigrain Waffles/Pancakes


Multigrain Waffles/Pancakes
Ingredients:
  • 2 cups buttermilk (or buttermilk substitute
  • 1/2 cup old fashioned/rolled oats
  • 1 and 1/3 cup white whole wheat flour (or 2/3 cup whole wheat and 2/3 cup all purpose flours)
  • 1/4 cup cornmeal or toasted wheat germ
  • 1 and 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 2 tbsp. packed brown sugar
  • 1 tbsp. canola or coconut oil
  • 2 tsp. vanilla extract
  • Optional-chocolate chips, chopped apples + cinnamon, etc.
Preparation:
  • Combine buttermilk and oats in a medium bowl and let stand for 15 minutes.
  • In a large bowl, whisk together the flour, cornmeal (or wheat germ), baking powder, baking soda, and salt.
  • Stir the egg yolks, sugar, oil, and vanilla into the oat mixture.
  • Beat egg whites in a clean bowl until they are fluffy and stiff peaks form.
  • Mix the wet ingredients into the dry ingredients until just combined. Then, fold the beaten egg whites gently into the batter. If desired, fold in any additional mix-ins (such as chocolate chips).
  • Coat a waffle iron or griddle/skillet with cooking spray and heat. If making waffles- Spoon enough batter into the hot waffle iron to cover three-fourths of the surface and follow maker instructions, cooking until waffles are crisped and brown. If making pancakes- Spoon about 1/4 cup batter per pancake and cook until bubbles form, flip. Cook until both sides are golden brown.
  • Serve as desired! (I like peanut butter, Michael prefers syrup and/or fruit). Store leftovers in the freezer (in an airtight container-such as a ziploc bag) and reheat in a toaster/toaster oven or a 350F degree oven. 
Multigrain Waffles/Pancakes
RIP waffle maker.
At least you went out on a tasty recipe.
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