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Healthy Multigrain Protein Waffles

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“My kids and I love this waffle recipe that came with my waffle iron cookbook. I make a big batch, freeze the leftovers, and toast them on weekday mornings for a quick, filling breakfast. I use one heaping tbsp cinnamon rather than 2 tsp. I also use 4 tbsp oil rather than 6 tbsp to reduce fat - they lose their crispiness that way, but I just toast them to crisp them up. I've also started using dry cottage cheese to reduce salt and increase protein. My kids eat them with syrup but I like them as is.”
READY IN:
45mins
YIELD:
6-8 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the dry ingredients well in a large bowl.
  2. Mix the wet ingredients well in a medium sized bowl.
  3. Add the wet ingredients to the dry, mix until just combined.
  4. Grease pre-heated waffle iron.
  5. Spoon 1/2 cup of batter into waffle iron at a time to cook.

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