MULTI-GRAIN WAFFLES

"These nutty-tasting waffles make the transition to good fats and smart carbs. The batter can also be used for pancakes. Depending on your waffle iron, the number of waffles will vary."

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla

In a bowl, combine buttermilk and oats and set aside for 15 minutes.

Meanwhile, in a separate large bowl, combine both flours, wheat germ, baking powder, baking soda, salt and cinnamon.

Stir eggs, sugar, oil and vanilla into oat mixture. Add the wet ingredients to the dry ingredients until just moistened.

Coat a waffle iron with nonstick spray and preheat. Spoon in enough batter to cover three-quarters of the surface. Cook until waffles are crisp and golden brown, 4 to 5 minutes.

Servings: 8

Per serving: 182 calories (percent of calories from fat, 21), 7 grams protein, 29 grams carbohydrates, 3 grams fiber, 4 grams fat (1 gram saturated), 49 milligrams cholesterol, 318 milligrams sodium.

Adapted from source: The Essential Eating Well Cookbook by Patsy Jamieson