Multigrain Malt Waffles
Photo: Oxmoor House
Your kids will be so happy to know that waffles are always at the ready—and you’ll be so happy to know that you’ve got a great, healthy, whole-grain mix as the base. Walnut oil is a lovely, nutty indulgence here, but you can also substitute any other nut oil.
Yield: 5 servings (serving size: 1 waffle)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 200
- Fat: 7.8g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 4.3g
- Protein: 5.6g
- Carbohydrate: 27g
- Fiber: 1.5g
- Cholesterol: 45mg
- Iron: 1.2mg
- Sodium: 270mg
- Calcium: 64mg
Ingredients
- Cooking spray
- 1 cup plus 2 tablespoons Multigrain MaltWaffle Mix
- 2/3 cup 1% low-fat milk
- 2 tablespoons toasted walnut oil
- 1 teaspoon vanilla extract
- 1 large egg
Preparation
- 1. Coat a waffle iron with cooking spray; preheat.
- 2. Place Multigrain Malt Waffle Mix in a bowl. Combine milk and remaining ingredients, stirring well with a whisk; add to waffle mix, stirring well. Let batter stand 5 minutes.
- 3. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 5 minutes or until steaming stops; repeat procedure with remaining batter.
Multigrain Malt Waffles Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Quick/Easy
- PUBLICATION: Oxmoor House
More Recipes for Breakfast/Brunch
-
Multigrain Malt Waffle Mix
Oxmoor House -
Waffle Eggwiches
Health -
Power Waffle
Health
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy