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Wholesome Multigrain Waffles for a Better Breakfast – vegetarian recipe
Stav Kogan

Wholesome Multigrain Waffles for a Better Breakfast

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 and can easily be made vegan.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 14 waffle
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • Dry
  • 1 cup (240 ml) whole grain amaranth flour
  • ½ cup (120 ml / 4.1 fl oz) oat flour
  • ½ cup (120 ml / 4.1 fl oz) oat bran
  • ½ cup (120 ml / 4.1 fl oz) whole soy flour
  • ½ cup (120 ml / 4.1 fl oz) whole grain corn flour (not corn starch)
  • ¼ cup (60 ml / 2 fl oz) whole grain coarse cornmeal
  • 2 Tbsp (30 ml) flax meal or ground flaxseed
  • 2½ tsp / 12.5 ml (0.4 fl oz) baking powder
  • ½ tsp (2.5 ml / 0.1 fl oz) baking soda
  • Pinch sea saltWet
  • 2½ cups / 600 ml (20.3 fl oz) 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 / 2 fl oz) Sucanat or other unrefined sugar
  • 1 tsp (5 ml) pure vanilla extract
  • 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).

Method
 

  1. Preheat your waffle iron according to the manufacturer's .
  2. Place a baking sheet underneath to catch any potential drips. 2.
  3. 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.
  4. 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.
  5. Pour the wet into the bowl with the dry .
  6. 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.
  7. 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.
  8. Repeat the process with the remaining batter, greasing the iron as needed. 8.
  9. Serve warm with your favorite toppings, like natural nut butter, fresh banana slices, or a drizzle of pure maple syrup.
  10. 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.

Nutrition

Calories: 280kcalCarbohydrates: 52gProtein: 14gFat: 62g

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