Multigrain Waffles

The heartiest, tastiest most wonderful whole grain waffles. I'm just gonna say now, 'You're welcome.' These are where-have-you-been-all-my-life waffles. Serve with your favorite toppings; great with blueberries and non-dairy whipped topping or pure maple syrup.


Recipes · Breakfast and Brunch · Waffle Recipes


Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Additional Time: 5 mins
Servings: 12
Yield: 12 servings

Ingredients

Ingredients List

  • 3 cups whole wheat pancake mix

  • 2 cups flax milk

  • 2 ripe bananas, mashed

  • ⅓ cup old-fashioned oats

  • ½ cup amaranth

  • ½ cup millet

  • 4 tablespoons aquafaba (liquid from can of chickpeas)

  • 4 tablespoons medium-chain triglyceride (MCT) oil

  • 4 tablespoons vegan sour cream

  • 2 tablespoons lemon juice

  • ¼ cup sunflower seeds

  • ¼ cup chopped walnuts


Directions

  1. Combine pancake mix, flax milk, bananas, oats, amaranth, millet, aquafaba, MCT oil, sour cream, and lemon juice in a large bowl. Mix well. Fold in sunflower seeds and walnuts. Let batter rest for 5 minutes.

  2. Preheat a waffle iron according to manufacturer's instructions.

  3. Pour 3/4 cup batter in the hot waffle iron and cook until waffle is golden brown and the iron stops steaming, 2 1/2 to 3 minutes. Repeat with remaining batter. Break each waffle into quarters.

Cook's Notes:

You can use coconut oil in place of MCT oil.

You can use vegan Greek yogurt in place of vegan sour cream.


Nutrition Facts (per serving)

Nutrition Facts
307 Calories
11g Fat
47g Carbs
8g Protein


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