Multigrain Toaster Waffles

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup flax meal
• 1/4 cup quick-cooking oats
• 1/3 cup buttermilk powder or instant nonfat dry milk
• 1 tbsp. baking powder
• 2 tsp. granular sugar substitute
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 2 large eggs
• 1 1/2 tbsp. canola oil or extra-virgin olive oil

Makes 12 (4-inch) waffles; 2 waffles per serving

1. Heat a waffle iron.
2. In a medium bowl, stir together flour, flax meal, oats, buttermilk powder, baking powder, sugar substitute, cinnamon, nutmeg, and salt.
3. Make a well in the middle of the flour mixture. Add the eggs and lightly beat with a fork. Add 1 1/2 cups water, vanilla and oil and blend, pulling the batter in front of the sides of the bowl as you mix.
4. Ladle the batter into the center of the waffle iron until it spreads to 1 inch from the edges. (The amount will vary with the size of the waffle iron. If you're using a 4-square waffle iron, it will be about 1 cup batter per batch.) Cover and cook according to the waffle maker's instructions. Continue until all the batter is used up. As they are cooked, transfer the waffles to a wire rack and let cool to room temperature.
5. Cut each waffle into 4 pieces, place on a baking sheet, and freeze until solid. Store in resealable plastic freezer bags for up to 6 months. Reheat straight from the freezer in a toaster or toaster oven. 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Homemade waffles are absolutely delicious. Don't be intimidated by the amount of ingredients in these waffles. They go well together. These waffles have a nice texture to them and they can melt in your mouth depending on what topping you put on whether it's nut butter or cooked fruit. I added a touch of ground nutmeg and vanilla extract because nutmeg and vanilla mixed with cinnamon taste so good in pancakes and waffles.