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Saturday, October 3, 2009

Whole Grain Waffles

During the week, I stick to my staple breakfast of oatmeal with a banana mixed in. Oftentimes, I do the same on the weekend, partially because I love it so much, and partially because we typically have busy weekend mornings and I don't have time to make a leisurely breakfast. Today, however, we were completely free and I decided to spring for a fancier breakfast.

These whole grain waffles tasted great, though I really struggled to make them. I think I'm still getting the hang of what the perfect temperature for my waffle iron is and so my first few waffles refused to stick together and I had to peel them off of the iron with a fork. The picture above was one of the only ones that turned out like it was supposed to. You don't get to see the pictures of those :) Luckily the waffles made up for in taste what they lacked in presentation!

Like the pancakes I made recently, these were healthy and filling...we ate around 9 in the morning and I wasn't hungry for lunch until 1:30! That's a long time for me! To make these, I slightly altered a recipe I found on allrecipes.com, substituting applesauce for the oil and oats for the flax seed. I've linked to the original recipe, but my version is below.

Whole Grain Waffles
adapted from this recipe on allrecipes.com

-2 eggs
-1 3/4 cup milk (we only had 2%, but normally I'd use skim)
-1/2 cup applesauce
-1 teaspoon vanilla
-1 cup whole wheat flour
-1/2 cup old-fashioned oats
-1/4 cup wheat germ (toasted on the stovetop)
-1/4 cup all-purpose flour
-4 teaspoons baking powder
-1 tablespoon sugar
-1/4 teaspoon salt

1. In a large bowl, mix together eggs, milk, applesauce, and vanilla.
2. Beat in flour, oats, wheat germ, baking powder, sugar, and salt until smooth.
3. Pre-heat and spray a waffle iron. Pour batter into the waffle iron and cook until brown.