Wholesome Multigrain Waffles for a Better Breakfast
Who doesn’t love a warm, crispy waffle to start the day? While classic waffles are a beloved breakfast staple, they often feel more like a dessert than a nourishing meal. That’s where this recipe changes the game! We’re swapping out refined flour for a powerhouse blend of whole grains like amaranth, oat, and corn, plus a boost of protein from soy flour and flaxseed. The result is a stack of hearty, flavorful waffles that are satisfying enough to fuel your morning. Best of all, they’re incredibly versatile and can easily be made completely vegan. Say goodbye to weekend-only waffles and hello to your new favorite healthy breakfast!
PREP: 15 minutes | COOK: 21-28 minutes | YIELD: 14 waffles
Ingredients
• Dry
• 1 cup / 240 ml whole grain amaranth flour
• ½ cup / 120 ml oat flour
• ½ cup / 120 ml oat bran
• ½ cup / 120 ml whole soy flour
• ½ cup / 120 ml whole grain corn flour (not corn starch)
• ¼ cup / 60 ml whole grain coarse cornmeal
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• 2½ tsp / 12.5 ml baking powder
• ½ tsp / 2.5 ml baking soda
• Pinch sea saltWet
• 2½ cups / 600 ml low-fat buttermilk (for vegan, use a combination of equal parts plant-based milk and plant-based yogurt)
• 1 egg + 2 egg whites (for vegan, use an equivalent vegan egg replacer)
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• 1 tsp / 5 ml pure vanilla extract
• Cooking spray or oil for the waffle iron
Instructions
1. Preheat your waffle iron according to the manufacturer’s . Place a baking sheet underneath to catch any potential drips.2. In a large bowl, whisk together all the dry : amaranth flour, oat flour, oat bran, soy flour, corn flour, cornmeal, flax meal, baking powder, baking soda, and sea salt.3. In a separate medium bowl, whisk together all the wet : buttermilk (or plant-based alternative), egg (or replacer), Sucanat, and vanilla extract until well combined.4. Pour the wet into the bowl with the dry . Stir gently with a spatula until just moistened. Be careful not to overmix; a few lumps are perfectly fine.5. Lightly grease the preheated waffle iron with cooking spray or oil. Pour enough batter onto the center of the iron to cover about two-thirds of the surface (the amount will vary by machine).6. Close the lid and cook for 3 to 4 minutes, or until the waffle is golden brown, crisp, and easily releases from the iron. Most waffle makers have an indicator light.7. Carefully remove the waffle with a fork or tongs and transfer to a wire rack to keep it crisp. Repeat the process with the remaining batter, greasing the iron as needed.8. Serve warm with your favorite toppings, like natural nut butter, fresh banana slices, or a drizzle of pure maple syrup.
Nutritional Information
• Serving Size: 2 wafflesCalories: 280 | Calories from Fat: 62 | Protein: 14 g | Carbs: 52 g | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 292 mg | Cholesterol: 4 mg
Pro Tips
• These waffles freeze beautifully! Let them cool completely on a wire rack, then store them in a freezer-safe bag with parchment paper between layers for up to one month. Reheat directly from frozen in a toaster for a quick, crispy breakfast.
• For a tender, fluffy texture, be careful not to overmix the batter. Stir just until the wet and dry are combined. A few lumps are your friend!
• To prevent waffles from getting soggy while you cook the rest of the batch, place them in a single layer on a wire rack set on a baking sheet in a warm oven (around 200°F / 95°C).
• Let the batter rest for 5-10 minutes after mixing. This allows the flours to hydrate, resulting in a better texture and more flavorful waffle.
FAQ
Q: How can I make these multigrain waffles completely vegan
A: To make these waffles vegan, simply use a plant-based substitute for the buttermilk, such as a 50/50 mix of non-dairy milk and non-dairy yogurt. For the eggs, use a vegan egg replacer equivalent to one egg and two egg whites according to the package directions.
Q: Are these waffles a good source of vegetarian protein
A: Yes, they are an excellent source of plant-based protein. Thanks to the combination of soy flour, amaranth flour, and flax meal, a single serving of two waffles provides 14 grams of protein, making it a satisfying and energizing vegetarian breakfast.
Q: What is the best way to store and reheat these waffles for meal prep
A: These waffles freeze exceptionally well. Allow them to cool completely on a wire rack, then place them in a freezer-safe bag with parchment paper between each waffle. Reheat them directly from the freezer in a toaster or toaster oven for a perfectly crisp texture.
