Whole Grain Buttermilk Waffles
| Yield: | 6 Servings |
| Categories: | Stanford, Breakfast |
| 1/4 | c | Millet;uncooked |
| 2/3 | c | Unbleached flour; all-purpose |
| 2 | tb | Whole wheat flour |
| 1/3 | c | Rolled oats |
| 1/4 | c | Buckwheat flour |
| 1 | tb | Baking powder |
| 1 | tb | Butter granules* |
| 1/4 | ts | Salt |
| 1 | pn | Baking soda |
| 1 | Piece ground cinnamon | |
| 3 | tb | Firmly packed brown sugar |
| 1/2 | tb | Granulated sugar |
| ADDITIONS | ||
| 1 1/2 | c | Lowfat buttermilk |
| 3/4 | c | Liquid egg substitute |
| 1/2 | ts | Vanilla extract |
| Vegetable cooking spray; to coat waffle iron |
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