Whole-Wheat Cinnamon Waffles

From: lyrpa

On Jul 3, 2008

Excellent! I've made these and frozen them to be served at our church cafe. They don't last long and they line up when they find out I've made them, lol. I used oat bran in place of the wheat germ and 1 1/2 Tbs unsweetened applesauce instead of the oil. The smell while they are cooking fills the house and brings everyone to the breakfast table from a dead sleep

From: Sue L

On May 1, 2008

My husband loved these! We found these to very very light for using wheat flour and had a nice wheat flavor. I thought the cinnamon was a little strong for my tastes and would cut back if it were for just my own meal. Thank you.

From: shimmerchk

On Jun 4, 2005

Excellent, easy and really delicious! My family loved these and after 1 bite my husband said that this recipe was a definite a keeper. I didn't have powdered milk so I used powdered buttermilk and I substituted whole wheat pastry flour for the all purpose flour. I used 2 tbsp of oil and instead of 3 and had no problems sticking. Each bach took about 7 minutes in my waffle iron and they had a lightly crisp texture on the outside with a slightly dense interior. The flavor was great with a perfect amount of cinnamon flavor and a lovely nutiness from the wheat germ and whole wheat flour. Fantastic!!

From: LUv 2 BaKE

On Mar 10, 2005

The smell of these waffles cooking IS very good. Fresh out of the waffle iron they are crispy and browned. They are also just as good the next day lightly toasted in the toaster. I did have a bit of a problem with sticking, but that is probably a result of omitting the 3tbsp of oil. I would use 1 tbsp next time to reduce that problem. I got 16 waffles in my waffle maker(aprox 4x5" per waffle). Very good, will make again!