I find a good multigrain waffle recipe indispensable in our house; the boys could eat them for breakfast every day. And while a batch might make lots, they freeze easily and are quickly thawed in the toaster or microwave on rushed weekday mornings. With Easter coming up, waffles are indispensable - a perfect way to feed a crowd on the long weekend, before or after an egg hunt. It's also a great way to use up leftover eggs, after they've been dyed. (So long as they aren't hard-boiled!)
These grainy waffles are loaded with fibre from oats, whole wheat flour and ground flaxseed - and heart-healthy olive oil keeps them moist. Top them with fresh fruit in season (or frozen berries) and chopped nuts with a drizzle of pure maple syrup.
Fruity Multigrain Waffles
adapted slightly from Produce for Kids
1 cup whole wheat flour
1/4 cup ground flaxseed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups 1% milk
1/2 cup cooked oats
2 eggs, lightly beaten
1 Tbsp. honey, for batter
1 Tbsp. olive oil
2 tsp. vanilla extract
chopped fresh pineapple, banana, berries or other fruit, for serving
chopped pistachios, for serving (optional)
Whisk together whole wheat flour, flaxseed, baking powder, baking soda, and salt in large mixing bowl. Stir the milk, oats, eggs, honey, oil, and vanilla into the oat mixture; mix until moistened.
Preheat waffle iron, and lightly coat with oil or cooking spray. Put enough batter to cover ¾ of the waffle iron surface (about ⅔ cup for an 8x8-inch waffle iron.)
Close waffle iron. Cook 5 – 7 minutes or until waffles are golden and crisp. Repeat with remaining batter. Top with fresh fruit and chopped pistachios.
About Produce for Kids: PFK is an organization which encourages healthy eating among families by providing simple, healthy meal solutions and resources for parents, while raising funds for local childrens' non-profit organizations.