← Back to Search Results
Five-Grain Fitness Waffles

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

A variety of grains produces an intriguingly wholesome flavor in these tendercrisp waffles. You may purchase the various flours from bulk bins and can often zero in on organic flours. Accompany with maple syrup or whipped honey butter and partner with a fresh fruit salad for a healthful way to start the day.

Yield: MAKES ABOUT 8 WAFFLES; SERVES 8

Ingredients

  • 2/3 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ cup barley flour
  • ¼ cup corn flour or cornmeal
  • ¼ cup rye flour
  • ¼ cup buckwheat flour
  • ¼ cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs, separated
  • 2 cups buttermilk
  • ¼ cup canola oil or unsalted butter, melted
  • 2 tablespoons honey or maple syrup
  • Maple syrup, Blueberry Sauce, or Swiss Whipped Honey Butter for topping

Directions

Preheat a waffle iron. In a bowl, whisk together the flours, wheat germ, baking powder, cardamom, baking soda, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, oil, and honey. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Top with maple syrup, Blueberry Sauce, or Swiss Whipped Honey Butter.


© 2004 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Maple syrup, Blueberry Sauce, or Swiss Whipped Honey Butter for topping.

261kcal (13%)
168mg (17%)
1mg (1%)
93mcg RAE (3%)
277mg
52mg
10g
6g
4g
35g
123mg (41%)
376mg (16%)
5g (25%)
10g (15%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-for-friends Cooking for Friends
by Gordon Ramsay
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
american-masala American Masala
by Suvir Saran
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
new-american-table New American Table
by Marcus Samuelsson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?