Raspberry Multigrain Waffles
Read my review of this recipe.
Ingredients:
- 1/4 cup cornmeal
- 1/4 cup buckwheat flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup non fat plain yogurt
- 1 eggs
- 1 tablespoon honey
- 1 teaspoon extract
- 1 cup frozen raspberries, thawed with juice
Directions:
In a large bowl, combine cornmeal, buckwheat and whole wheat flours, baking powder, baking soda and sea salt. In a separate bowl, whisk together yogurt, eggs, honey, and vanilla. Add to dry ingredients. Stir in the raspberries with their juice. If necessary, thin the batter with a little water.
Follow waffle iron instructions to cook waffles.
Makes 6 waffles (using 1/2 cup batter for each waffle).
Nutrition:
Substitutions:
I like these served with vanilla yogurt, a drizzle of honey, and a little granola for crunch.
Recipe courtesy of Mr Breakfast.