HEALTHY MULTIGRAIN PROTEIN WAFFLES
My kids and I love this waffle recipe that came with my waffle iron cookbook. I make a big batch, freeze the leftovers, and toast them on weekday mornings for a quick, filling breakfast. I use one heaping tbsp cinnamon rather than 2 tsp. I also use 4 tbsp oil rather than 6 tbsp to reduce fat - they lose their crispiness that way, but I just toast them to crisp them up. I've also started using dry cottage cheese to reduce salt and increase protein. My kids eat them with syrup but I like them as is.
Provided by Weesie D
Categories Breakfast
Time 45m
Yield 6-8 waffles
Number Of Ingredients 11
Steps:
- Mix the dry ingredients well in a large bowl.
- Mix the wet ingredients well in a medium sized bowl.
- Add the wet ingredients to the dry, mix until just combined.
- Grease pre-heated waffle iron.
- Spoon 1/2 cup of batter into waffle iron at a time to cook.
Nutrition Facts : Calories 336.6, Fat 18.4, SaturatedFat 3.4, Cholesterol 68.2, Sodium 423, Carbohydrate 34.5, Fiber 4.1, Sugar 9.2, Protein 10.1
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