Multigrain Waffles

Multigrain waffles recipe for a healthy start to your morning
Serving Size: 6-8 Muffins Prep Time: 10 Minutes Cook Time: 20 Minutes Cooking Temp: Medium Heat

1 ½ tbsp poppy seeds*

2 cups buttermilk

1 cup Barley flour

½ cup Oat flour

½ cup Rye flour

1 tbsp natural cane sugar

1 tbsp aluminum-free baking powder

½ tsp fine sea salt

3 large eggs (whisked)

1/3 cup unsalted butter

*For optimal results, soak poppy seeds in buttermilk overnight.

  1. Preheat waffle iron to medium. In a large bowl, mix barley, oat and rye flours along with sugar, baking powder and salt together.
  2. In a separate bowl, whisk eggs with the buttermilk then add melted butter. Then proceed with combining wet and dry ingredients together.
  3. Pour about ½ cup of waffle batter into your waffle iron and close. Let cook (without peaking) for a few minutes or until deeply golden brown.
  4. Serve promptly with syrup, butters, fruit, sprinkles or other favorite toppings. If waffles will not be enjoyed right away, place on metal cooling rack to prevent from getting soggy.
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