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.

Bruce Weinstein and Mark Scarbrough
Recipe by Oxmoor House January 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
5 servings (serving size: 1 waffle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a waffle iron with cooking spray; preheat.

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  • 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.

  • 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.

Source

Cooking Light The Complete Quick Cook

Nutrition Facts

200 calories; fat 7.8g; saturated fat 1.2g; mono fat 1.8g; poly fat 4.3g; protein 5.6g; carbohydrates 27g; fiber 1.5g; cholesterol 45mg; iron 1.2mg; sodium 270mg; calcium 64mg.
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