Healthy Multigrain Waffles Recipe

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Photo by Tim Nauman
These multigrain waffles serve as a healthy breakfast option.


  • 1 cup whole-wheat flour
  • Approximately 1/2 cup whole-grain or nut flour, or a mixture (For example, try 1/4 cup of amaranth, millet or quinoa flour and 1/4 cup of ground almonds or walnuts.)
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 large egg
  • 1 1/2 cups whole milk (or almond milk or coconut milk), at room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
  • 2 tablespoons honey (optional)
  • 1/4 cup butter or coconut oil, melted and cooled slightly
  • 2 tablespoons whole, rolled oats, wheat flakes or rye flakes
  • 2 to 4 tablespoons of any combination of the following seeds: chia, flax, hemp, poppy, sesame and sunflower
  • Cooking spray or grease for waffle iron


  • Whisk flours, salt and baking powder together in a mixing bowl or food processor. Add wet ingredients and process or whisk just until combined, scraping down bowl with spatula as necessary.
  • Pour batter into a mixing bowl (preferably one with a lid) and gently fold oats and seeds into batter. Cover and let stand a minimum of 45 minutes, or preferably overnight in the refrigerator.
  • About 10 minutes before making waffles, preheat waffle iron and set oven or toaster oven to warm setting.
  • When waffle iron is hot, grease it with a pastry brush or with cooking spray. Pour about 1/3 cup batter into middle and press the top of the iron down completely. When you see steam coming out of the iron, try to lift the top of the iron gently. If it doesn't lift easily, keep cooking. When the top lifts easily and the waffle is as crispy as you’d like, pluck it out with a fork. Keep waffles warm in oven or toaster oven. Learn more about nutritious seeds in How to Be a Seed Eater.
    Excerpted from the upcoming book Whole Grain Grinding and Baking Made Easy by Tabitha Alterman.

These waffles happen at least monthly in Food Editor Tabitha Alterman’s house. They’re different every time, because she uses whatever nuts, seeds and flours are left over from a previous recipe and whatever fruits are in season. Instead of topping your waffles with syrup, try making a simple fruit sauce by simmering a pan of fresh or frozen fruit with a tiny bit of your favorite natural sweetener while you make the waffles. Add water as needed to prevent fruit from sticking and burning.

Featured seeds: chia, flax, hemp, poppy, sesame, sunflower (and possibly amaranth, millet or quinoa)

Healthy Multigrain Waffles Recipe

Mother Earth Living
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