Multigrain Yogurt Waffles
By Julie Van Rosendaal, Dinner with Julie
Jun 1, 2016
Yogurt and whole-grain flour make for a nutritious breakfast. Runny yogurt works best here — if it’s thick, add milk or water until it’s the consistency of thick buttermilk. If you use sweetened yogurt, omit the sugar. Serve topped with berries and maple syrup.
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat, barley or oat flour
- 2 Tbsp. brown sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups yogurt, thinned with water or milk to the consistency of buttermilk
- 1/4 cup canola oil
- 2 large eggs
In a large bowl, stir together the flours, brown sugar, baking powder, baking soda and salt. Add the thinned yogurt, oil and eggs and whisk until well blended.
Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Cook the batter according to the manufacturer's directions until golden brown. If you like, keep them warm in a 200˚F oven while you cook the rest. Makes 4 large Belgian-style waffles.
More Ways to Use Up Leftover Yogurt:
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