Waffle Attempt #2!
- 2 cups buttermilk
- 1/2 cup old-fashioned rolled oats
- 1 1/4 cups whole-wheat flour
- 1/4 cup toasted wheat germ (I do not even know where to begin to find this stuff. No wheat germ.)
- 2 tablespoons ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/4 cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract (Still out of vanilla… so honey? Yes.)
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, flaxseed, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Better than my first attempt; however, still not crispy enough. I needed to cook them longer or at a higher power on the waffle maker. Oops!
The cardboard taste? Not at all! At least, it didn’t taste cardboard-esque to me, but still had the filling fiber.
Attempting to make and eating syrupy waffles has reawakened my love of breakfast sweets at the most inopportune time.
I want to lose weight and inches and flub, and that is quite impossible when all I want to eat is French Toast and Pancakes and Muffins and Waffles.
Silly girl… Waffles are for fit folks! I need to get fit quick so I can shovel carbs down my face for at least a week.
What’s your favorite breakfast food? My mother’s pancakes. When I was little, those pancakes were the best thing ever. All my friends wanted to sleep over at my house because they knew mom would make pancakes in the morning!