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I’m back after a nice long hiatus. First, school got busy, then I got lazy, and then I was on a sewing kick and haven’t been cooking. But now I’m back with some amazing freezer-friendly Multigrain Waffles.
These multigrain waffles are made with almond meal, oat flour, and whole wheat flour. The exact nutritional value of each waffle will depend on the size of your waffle iron, but they should have around 6 grams of protein and 3 grams of fiber. Pull one out of the fridge, top it off with some peanut butter or fruit, and you’ll have a nice healthy breakfast in a hurry.
If you can’t find oat flour, you can easily make your own. Simply grind rolled or old fashioned oats in a coffee grinder. A blender or food processor will also work, but the flour won’t be as fine.
3 Cups Oats = 2 Cups Oat Flour
Before you begin throwing everything in a bowl, whisk the flax meal with water and set aside. Sift all the dry ingredients into a large bowl. If you have any large chunks remaining, pulse them in a blender or coffee grinder to break them up.
Add the wet ingredients, including the flax mix, to the dry ingredients and whisk together. Let the batter sit while the waffle iron heats up.
You’ll have to play with the amount of batter needed for each waffle. I use the Cuisinart Round Classic Waffle Maker, which makes one 7″ diameter waffle. I use about 1/2 cup of batter to make these waffles.
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