oat & cornmeal waffles

6 waffles    |   
Cook Time:
15 minutes

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oat & cornmeal waffles

I love the way recipes get passed from friend to friend, morphing slowly in each cook’s hands. Such is the case with these healthy waffles. Lynn gave the recipe to Lori, then Lori passed it on to me. I took the butter out and replaced it with canola oil, but you can put it back in (use 2 tablespoons, melted) if you crave that richness. I plop Greek yogurt on the waffles and drizzle with honey, but if you are a traditionalist, go for the maple syrup (try grade B: it’s darker and more intense than grade A) and a big pat of butter. The recipe doubles to feed a crowd or to make extras to freeze for quick breakfasts. Pass it on.


2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 tablespoons sugar
1/3 cup rolled oats
1/3 cup cornmeal
1 large egg
1 cup low fat buttermilk
1 teaspoon vanilla extract
1 tablespoon canola oil


Sift flour, baking soda, baking powder, and salt into a large bowl. Stir in sugar, oats, and cornmeal. In a measuring cup or small bowl, whisk egg into buttermilk. Whisk in vanilla and canola oil. Pour over dry ingredients and stir until just combined.

Ladle about 1/3 cup of batter onto a hot waffle iron and cook until golden brown. Transfer waffles as they are done to a baking sheet and keep warm in a low oven while you cook the rest.