Whole Grain Waffles

These are good, healthy waffles. Not nearly as good as the pancake recipe I recently found, but this will be our standard waffle recipe until I find a better one. (and yes, I'm open to suggestions if you have a great recipe to share) These have such a strong cinnamon aroma that Mike asked me 3 times if I put apples in the batter. He obviously associates cinnamon with apples!

Whole Grain Waffles
1 1/4 cups all-purpose flour

3/4 cup rolled oats

1/4 cup firmly packed light brown sugar

2 tablespoons wheat germ

4 teaspoons baking powder

1 teaspoon ground cinnamon

Pinch fine salt

2 large eggs (I used 1 egg and 2 whites)

1 1/2 cups milk

1/4 cup unsalted butter, melted (I didn't use it, didn't miss it)

1/4 cup peanut or walnut oil (I used canola)

Preheat a waffle iron to medium-high. Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to over work the batter, it's fine if there are a few lumps.

Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup, powdered sugar or applesauce. Repeat with remaining batter.

Tip: keep waffles warm in a 200 degree oven. You can actually eat a warm breakfast WITH your family for a change!