Whole Grain Waffles


Main Dish
Whole Grain Waffles

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    Whole Grain Waffles aren't just for breakfast... top them with eggs, meat, cheese, or whatever your heart desires for a filling meal.

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    Servings and Ingredients

    Serves 8
    2 Hy-Vee large eggs, separated
    1 ½ c. whole wheat pastry flour
    ½ c. Hy-Vee quick cooking oats, finely ground
    1 tbsp. white cornmeal
    2 tsp. Hy-Vee baking powder
    2 tsp. Hy-Vee HealthMarket chia seeds
    2 tsp. whole flaxseeds
    1 ½ c. Hy-Vee skim milk
    ⅓ c. Hy-Vee canola oil
    1 tsp. Hy-Vee vanilla extract

    Things To Grab

    • Waffle maker
    • Medium bowl
    • Small bowl
    • Large bowl
    • Whisk
    • Electric mixer
    • Spatula
    • Fork


    1. Lightly grease and preheat a waffle maker according to manufacturer's directions.

    2. Separate eggs; place yolks in a medium bowl and whites in a small mixing bowl; set aside.

    3. Stir together flour, oats, cornmeal, baking powder, chia seeds, and flaxseeds in a large bowl. Make a well in the center of the flour mixture; set aside.

    4. Add milk, oil, and vanilla to egg yolks. Whisk until well-combined.

    5. Beat egg whites with a mixer on medium to high speed until stiff peaks form and tips stand straight; set aside.

    6. Add egg yolk mixture all at once to flour mixture. Stir just until moistened; batter will be slightly lumpy. Gently fold in beaten egg whites until evenly incorporated. 

    7. Add batter to prepared waffle maker. Close lid and bake according to manufacturer's directions until waffle is golden brown. When done, use a fork to lift waffle off grid; keep warm in a 200 degree oven for up to 10 minutes. Repeat with remaining batter. Serve warm with topping of choice.

    Nutrition facts


    290 Calories per serving
    1 waffle without toppings

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 45mg
    • Sodium: 170mg
    • Total Carbohydrates: 38g
    • Protein: 8g

    Daily Values

    Iron 10%
    Calcium 8%
    Vitamin D 6%
    Potassium 6%

    Recipe Source:

    Seasons August 2019