Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Makes 8 servings, 2 waffles each

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Moderate

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 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

NUTRITION INFORMATION: Per serving: 188 calories; 4 g fat (1 g sat, 2 g mono); 55 mg cholesterol; 30 g carbohydrate; 8 g protein; 3 g fiber; 328 mg sodium.

2 Carbohydrate Servings

MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

I made the batter into pancakes and they were delicious. The nutty flavor of the pancakes paired with maple syrup was a real treat. I liked them better than traditional pancakes.

Anonymous

These waffles are SO DELICIOUS that I always now make a bouble batch and freeze them. I can pop one in the toaster any day of the week for a special treat for the kids-and it's healthy! My two year old prefers maple syrup [hope you Vermont guys don't mind ;-) ] and my seven year old likes strawberry preseves. My husband bought Eggos the other day and the kids didn't like them!

Rachael, Dallas, TX

These are very good. I have a hard time getting them to crisp up in my waffle iron, but they are yummy anyway. And when we freeze them and reheat in the toaster, then they come out nice and crisp.

Lori, Barkhamsted, CT

We love these waffles! I use equal parts of fat-free vanilla yogurt and skim milk in place of the buttermilk, and I replace one of the eggs with egg substitute. I served these with peach maple syrup (simmered some maple syrup and honey with sliced peaches).

Anonymous, Pittsburgh, PA

We served these waffles at an office breakfast and they were absolutely delicious. I liked mine plain without syrup.

Anonymous, Springfield, OH

Yum! They make the whole kitchen smell amazing, and they have a great, nutty taste. Good with strawberry sauce. I will definitely be making these again.

Beth, Milwaukee, WI

Love this recipe! I followed it exactly, using the batter for pancakes. If you do this, make sure you cook them on a medium heat. They brown fast! The oatmeal and brown sugar make it a yummy breakfast treat! Can't believe it's so healthy. My whole family loves them!

Anonymous, San Diego, CA

I prepared this recipe as pancakes. They're absolutely delicious! Family members and guests love them. However, I don't understand the nutrition information. Can anyone help me out?

, CA

Excellent! And I even got my 15 year old daughter to eat it, and she doesn't like anything healthy. I did some research on the nutrition information because it did not make sense to me. If using an 8" waffle maker, and 2/3 cups of the mixture each time, you will get 7 - 8 inch waffles or approx. 180 calories each (if you use nonfat buttermilk).

Anonymous, Dothan, AL

I served these with berry compote and they're outstanding! I use 2 TBS. lemon juice added to 2 cups skim milk for the buttermilk and they turn out great. A repeater recipe in my house.

cupcake, CO

Love this recipe and have made it both as pancakes and waffles for years. Always double recipe and freeze the extra for a quick breakfast another day. Have also made it for brunch for friends/family many times. Tastes so good, I prefer it plain but my son/guests usually like it with maple syrup.

S F, Fullerton, CA

My husband and I prefer these waffles to the standard belgian waffle recipe. They have much more flavor and are a lot moister also, not to mention that they are much better for you, nutritionally speakiing.

Laurie Curtis, Whiting, ME

Terrific recipe that works with an array of ingredients; I used ground flax seed for the wheat germ, which allowed me to omit the oil (flax is contains healthy omega-3 fats), omitted the brown sugar and topped with powdered sugar, and replaced the cinammon with cardamom. The house smelled fantastic for hours. With this easy, healthy recipe, who needs to bother with store bought waffles?

K. Lepping, Silver Spring, MD

These are outstanding. I used the cornmeal which gave the waffles a nice crunch. Even non breakfast eaters in our house loved them.

fj, Saratoga Springs, NY

I love this recipe and use egg substitute instead of whole eggs and ground flax grain instead of wheat germ. I serve it with home made sugar-free peach jam.

Joyce, Portland, OR

Has anyone actually gotten 16 waffles out of this recipe? According to the recipe, this is supposed to make 8 servings of 2 waffles a piece. I have actually gotten about 8 standard sized waffles only.

fj, Saratoga Springs, NY