Multigrain Waffles
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 muffins
  • 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 (made with the Lee Household Flour Mill) 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. Enjoy this healthy breakfast recipe by serving 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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