Whole Grain Waffles

adapted from Food Network

I’ve been making a concerted effort to eat a more balanced diet these days — less meat, more veggies and whole grains. These waffles certainly fit the bill, and are completely delicious. They were just the teensiest bit too sweet once I drizzled them with maple syrup, so I’ll cut back on the brown sugar next time.

3/4 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup quick-cooking oats
1/4 cup firmly packed light brown sugar
2 tablespoons flax seed
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
Pinch fine salt
2 large eggs
1 1/2 cups milk
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/8 teaspoon vanilla extract
Maple syrup

Preheat a waffle iron to medium-high.Whisk the flours with the oats, sugar, flax seed, baking powder, cinnamon, cardamom, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, oil, and vanilla extract.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon to make a batter. Take care not to over work the batter; it’s fine if there are a few lumps.

Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.