Multigrain Blueberry Waffles Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - whole grain pastry flour
  • 1/2 cups - rolled oats
  • 1/2 teaspoons - baking powder
  • 1/2 teaspoons - baking soda
  • 1/2 teaspoons - salt
  • 1 2/3 cups - fat-free milk
  • 2 - egg whites
  • 3 tablespoons - packed brown sugar
  • 1 tablespoons - vegetable oil
  • 2 cups - blueberries
  • 1 1/2 cups - sliced strawberries
  • 1/2 cups - maple syrup
  • Directions:

    Preheat the oven to 200°F. Coat a baking sheet with cooking spray.
    In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
    In a medium bowl, combine the milk, egg whites, brown sugar, and oil. Add to the flour mixture and stir just until blended. Fold in 1 cup of the blueberries.
    Coat a nonstick waffle iron with cooking spray. Preheat the iron.
    Pour 1/2 cup of the batter onto the center of the iron. Cook for 5 minutes, or until steam no longer escapes from under the waffle-iron lid and the waffle is golden. Place the waffles on the prepared baking sheet and place in the oven to keep warm.
    Repeat with the remaining batter to make a total of 8 waffles.
    Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until the berries are softened and the mixture is hot. Serve with the waffles.

    Brief Description

    These multigrain waffles with berries are a delicious start to the day.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 45 min


    This batter also makes excellent pancakes. To create your own nutritious convenience mix, double or triple the recipe for the dry ingredients and store in an airtight container in a cool cupboard. To make pancakes, measure 2 cups of the dry mix into a bowl and then add the liquid ingredients from the recipe.


    women's health magazine

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    Posted On:

    April 21, 2013

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