Homemade Multigrain Waffles

Welcome to Foodie Friday! I’ll be linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl–this week’s theme = Waffles (because it’s National Waffle Day!)!

We (me, Trish, Hamidah–aka my most loyal east coast cooking/travel buddies) had a picnic for July 4th because I actually had most of the day off! (I was on home call for about 4 hours in the morning.) Trish was babysitting a super cute dog named Zeke and I brought Muffin along with us to the park. Our picnic consisted of a feast of chips + salsa, multigrain waffles with savory topping (chicken salad) and a variety of sweet toppings (pandan, alllll kinds of jams, peanut butter), as well as the above salad, and homemade Thai tea ice cream. :]

Muffin decided to set up shop on the other picnic table.

The waffle maker cookbook I reviewed semi-recently came with a handy table on portioning the amount of batter, which definitely was super helpful since I have a mini waffle iron!

Homemade Multigrain Waffles

Print Recipe

Homemade Multigrain Waffles

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Breakfast

Cuisine: American

Keyword: easy, healthy

Ingredients

• 1 cup whole wheat flour
• 1 cup Barleans Superfruit Blend
• 1/2 cup oat flour or quick-cooking rolled oats
• 1/4 cup Barleans chia seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1 tbsp Nektar Naturals honey crystals
• 1 2/3 cups milk
• 1/2 cup plain yogurt preferably not fat-free
• 1/4 cup Barleans butter-flavored coconut oil

Instructions

• In a large bowl, whisk together the whole wheat flour, Barleans Superfruit Blend (or ground flax seed), oats, chia seeds, baking powder and salt.
• In a medium bowl, whisk eggs together until frothy, then whisk in the honey crystals, milk, yogurt and coconut oil until blended. Pour over flour mixture and stir until evenly moistened but not smooth.
• Spray waffle maker with cooking spray. ladle in batter and cook according to manufacturer's directions.
• Transfer to rack on baking sheet and keep warm in preheated oven.
• Repeat with remaining batter, spraying waffle maker as necessary between waffles.

Notes

For crispier waffles, separate the eggs, adding the yolks with the milk and combining the batter as directed. In a medium bowl using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form, then fold 1/3 into the batter until blended. Fold in the remaining whites until no white streaks are visible, then cook as directed.

I meant to take a photo of a stack of waffles once we got to the park but I got sidetracked by adorable animals and delicious food, so instead, you get a waffle masquerading as the cover of one of my newer cookbook finds!

For sweet waffles, you can top with various types of jam like we did, or honey, the classic maple syrup, or pandan (a sweet creamy coconut spread made from coconut milk and eggs with pandan leaf + sugar). If you’re going for savory, you can do chicken salad, tuna salad, hummus..the sky’s the limit!

End-of-Week-ish Recap!

• There are a lot of misconceptions associated with Plan B/emergency contraception, so I wrote a post about it for this week’s Medical Mondays!
• Join me for this month’s Recipe ReDux and learn how to make a vegan version of the traditional chicken satay–Seitan Satay with Southeast Asian-style Peanut Sauce!

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• What would you bring along to a picnic?
• Favorite toppings for waffles?