Multi-Grain Waffles

I love Christmas morning and love eating a late breakfast in my jammies!  While breakfast food is so delicious, let's be honest, it isn't exactly good for you.  Traditional waffles are full of butter and are a high carb indulgence but lucky for you they transition to good fats and smart carbs so easily and still yield crisp, nutty-tasting waffles.  This batter also can be used for pancakes.  So try these out this Christmas morning and you won't have to feel quite as guilty as you smother them in syrup!

Multi-Grain Waffles
Servings: 8 servings, 2 waffles each
Prep: 30 minutes
Total: 45 minutes

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 large eggs, lightly beaten
1/4 cup brown sugar
1 T canola oil
2 tsp vanilla extract

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

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

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

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8X8 inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tip:
MAKE AHEAD TIP:  Wrap any leftovers in plastic wrap and refrigerate up to 2 days or freeze up to 1 month. Reheat in a toaster or toaster oven.