Multi-Grain Waffles

These are my new favorite waffles. The oatmeal makes them so, so soft and fluffy. I was eating them straight out of the waffle iron (carefully, of course). I didn't add wheat germ as it isn't something I normally have in my pantry, but I do think it would add a nice nutty flavor. I actually don't think I've had wheat germ since I was younger and I used to put it on ice cream- is that normal? I also think buttermilk would be great, but again- not something I normally have in stock. I tried the substitute of regular milk plus cream of tartar and it seemed to work well. I am all about using what I have on hand!

 I paired this with a blueberry sauce similar to this one- but scaled down with less sugar and thinned out a bit more.

Ingredients

2 cups buttermilk, or 2 cups milk + 3 tsp. cream of tartar
1/2 cup old fashioned oats
2/3 cup whole wheat flour
2/3 cup all-purpose four
1/4 cup toasted wheat germ, or cornmeal (I had neither, so I added another 1/4 cup whole wheat flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
2 Tbsp. brown sugar
1 Tbsp. canola oil (I used applesauce)
2 tsp. vanilla extract

Directions

1. Mix buttermilk (milk) and oats in a medium bowl; let stand for 15 minutes.

2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, sugar, applesauce and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

4. Preheat a waffle iron and coat a waffle iron with cooking spray. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

*The original recipe states that it can also be used for pancakes.

adapted from Eating Well