Weekend Whole Wheat Waffles
A super waffle that won’t get soggy, this breakfast staple won’t leave you high and dry. Top with fresh fruit or part-skim ricotta cheese to make this great dish even better.
Ingredients
- 2 cup(s) whole wheat flour
- 2 cup(s) all-purpose flour
- 16 tablespoon(s) wheat germ, toasted
- 1 cup(s) oat bran, toasted
- 1 cup(s) buttermilk
- 9 teaspoon(s) baking powder
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
Instructions
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Toast the wheat germ and the oat bran by spreading them out onto a large sheet pan with at least one-inch sides.
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Bake in a hot oven at 400 degrees for 10 minutes until brown.
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In a large bowl, combine the first eight ingredients.
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Add water by the tablespoon if mixture is too stiff.
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Store the mix in an airtight container in the refrigerator for up to 6 months.
Nutrition
Calories: 2528.85kcalCarbohydrates: 487.97gProtein: 109.52gFat: 22.72gSaturated Fat: 3.52gCholesterol: 9.8mgSodium: 5357.4mgFiber: 62.11gSugar: 21.86g
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