RCI-BR.008.0085.001
Healthy Waffles
I have varied the dry ingredients radically, depending on what i have around the house. When I don't have molasses, I increase the amount of honey and other liquids. No matter what I do to this recipe, it always seems to turn out great.
Prep3 min
Cook5 min
Total8 min
Servings4
Difficultyintermediate
Ingredients
- rolled oats (can be toasted first by putting thin layer in pan and baking at 350 °F for 15 – 20 minutes½ cupor until lightly toasted)
- pack rapid-rise yeast1 unit
- 1 tbsp
- 3 tbsp
- 2 tbsp
- ½ cup
- ¾ cup
- ¼ tbsp
- 3 tbsp
- ¾ cup
- 2 unit
- ¼ cup
Method
1
Toast the rolled oats by spreading them in a thin layer on a baking sheet and baking at 350°F until lightly golden.
18 minutes
2
Remove the toasted oats from the oven and let cool for a few minutes, then grind them into a coarse flour using a food processor or blender.
3
In a large mixing bowl, combine the ground oats, oat bran, wheat germ, cornmeal, whole wheat flour, non-fat dry milk powder, sugar, and baking soda.
4
In a separate bowl, whisk together the skim milk, egg whites, and dark molasses until well combined.
5
Create a well in the center of the dry ingredients and pour the wet mixture into it, then gently fold together until just combined—some lumps are acceptable.
6
Let the batter rest for 5 minutes to allow the rapid-rise yeast to activate and the oats to absorb moisture.
5 minutes
7
Preheat a waffle iron to medium-high heat and lightly oil or spray it with cooking spray.
8
Pour approximately ¾ to 1 cup of batter into the center of the preheated waffle iron, close the lid, and cook until the waffle is golden brown and crispy, usually 4–5 minutes.
9
Transfer the finished waffle to a plate and repeat with the remaining batter.
10
Serve the waffles warm with fresh fruit, Greek yogurt, or other healthy toppings as desired.