Whole Grain Waffles

The only waffles I make anymore! This recipe is wonderful. They're not just good for healthy food, they are really really good. Crisp exterior, creamy interior. Freeze wonderfully -- I make a batch on the weekends and freeze leftovers, pop in toaster oven and they are perfect. My substitutions - regular whole wheat flour instead of pastry and 1/4-1/2 c. of oatmeal for flaxseed meal. ( I have used both quick cooking and old fashioned. Both good. Old fashioned obviously adds a bit more texture) Can't say enough good things about this recipe! Try it, you'll love it.

These are fantastic! I used all whole wheat flour and applesauce in place of the oil. Really filling and delicious. Made the buttermilk syrup recipe from this site - perfect combo. Recipe only makes six, so may want to dbl. if you want to freeze some. Thanks so much for submitting this!

Although I've always used a favorite from an old Farm Journal cookbook, this is the best waffle recipe I've ever tried and is now my new fave! My husband started making happy sounds after 2 bites and asked me to put another one on--that is a good sign at my house. My criteria for a good waffle is crispiness and flavor, and this one has both. The fact that it is healthy is a bonus. I didn't have wheat germ so I ground some old-fashioned oats. Great 5-star recipe Mitch103/What A Dish!

I was a little skeptical before making these waffles, but they turned out surprisingly light, filling, and delicious. They freeze well for a healthier alternative to Eggo’s during the week. I train for marathons and have found these to be a great pre- or post- run breakfast. They’re a new Saturday morning favorite.

Light, savory, and very very easy! I didn't have the flax seed meal or wheat germ, so just increased the flour a bit to compensate. And instead of the applesauce, mashed an over-ripe pear.

This is the best! I made them exactly as noted and they turned out delicious. It's a keeper and a great way to eat healthy. Thank you!

Great light texture and very tasty. It seems I am always doctoring up other recipes to try to incorporate more fiber and healthier ingredients--here's a recipe that is perfect just as it is.

I had neither flax seed meal or W?W pastry flour so used reg. W/W flour and used oatmeal for the flax. The mixture was extremely runny so I added extra flour and oatmeal. I still was runny but I tried it just the same and it cooked up nice. I used 1/3 cup of mix per side in the waffle maker. The entire family loved them.

Great! just mede a few alterations ´cause I don´t eat white flour or sugar: 1. instead of the all-pourpose flour I use 1/4 cup quick cooking oats, wich gives a really nice texture 2. instead of the oil, I use 1 large, very ripe banana, sometimes I use 2 bananas, to give delicious flavor, cut the oil and gives the sweetness it needs, no sugar added after these. 3. Add 1 teaspoon cinnamon, you know, cinnamon and bananas goes so well. 4. Even healthier? substitute the eggs for Egg Beatter! I do the batter in my food processor, it´s so quickly. I love to eat this topped with fruit yougurt and honey, you eat two and get full for the entire morning.

I really LOVE these waffles! I don't make any changes to the recipe and our whole family enjoys them- even the kids! It's so hard to believe they are so full of healthy ingredients. I did find that I have to spray the waffle iron before each waffle, or these will stick- more than the waffle mix I used to use. But that's not a problem. I turn the oven on about 200 degrees, and place the cooked waffles in there, spread out on a sheet pan, while I'm finishing up the batch. This seems to help crispen up the outside a little. Otherwise, they seem a little too soft on the outside. The first time I didn't have w/w pastry flour, and they were ok, but they are much better with it. This is the only waffle recipe I will ever use again! So amazing! And filling!

Aloha~ we have been making these for about a year now. 1st just as listed, then as a jumping off for creative whole grain blends...I have found it is critical to at least have 1/4c. flax ~ many don't realize flax seed meal help as a 'oil' source substitution, which may be why others have an issue with waffles sticking; also remember if you don't allow the waffles to fully cook (releasing steam) they will stick & these waffles look darker than traditional waffles as flax seed meal & other whole grain/ wheat additions are darker as cooked. These are so delicious & nutritious!! Thanks for a wonderful recipe!! Remember...if you change the recipe~ don't rate it poorly!!

These waffles are very similar to a recipe for "health waffles" that my mom made when I was a kid. They are EXCELLENT! I like them much better than plain old waffles. I didn't have any flax seed meal, so I used cornmeal instead, which gave it a really nice crunch. I added about 1 tsp. of vanilla as well and about twice the salt called for. Since I have 7 children, I doubled the recipe, and it was the perfect amount for my husband and I and the kids. My kids all love waffles, but I think they ate more of these than any waffles I have ever made. They're GREAT! Thanks for posting the recipe!

Yummy!! As others have said, maybe not quite as crisp as usual, but very good, esp. considering the nutrition. I subbed a banana for the applesauce and cut the oil by half. Also used oats in lieu of the wh germ and white flour. Most importantly I beat my egg whites separately, to stiff peaks, before folding them in. They were amazing, light and fluffy (despite the ground flax!!) Thanks, What a Dish, for another great recipe!!

Followed recipe exactly and loved how these turned out - surprisingly fluffy and moist, not at all overpowered by all the hearty ingredients. I froze most of the batch and they reheated well after some trial and error on reheating times. I have a belgian waffle maker and found that in order to avoid burning the frozen waffles in the toaster or biting into a frozen center, I had to microwave to thaw/warm and then toast briefly in a toaster with wide slots to restore crispness. But, they remained very tasty even when reheated!

These waffles turned out so light and fluffy! My daughter and I loved them. I cut out the wheat germ (because I didn't have any) and swapped the milk for unsweetened almond milk. I also used grapeseed oil instead of canola and added a bit of honey to the wet mix instead of using sugar. I then made some raspberry syrup by heating up some frozen raspberries on the stove and stirring in a bit of pure maple syrup.

These were soooo delicious!!! I'm trying to get my family to eat healthier, and these waffles were a big hit with my 2 year old daughter and 5 year old son (not to mention myself and my husband)! The only substitution I made was using oatmeal instead of the flax seed since I didn't have that on hand. I used 1/2c of oatmeal and ground it up in the food processor before adding it to the batter. Thanks for sharing this recipe, I'll definitely be making them again! =)

This is one of those delightful recipes that is healthy, versatile, tasty, and LIGHT in texture. I get 5 Belgium waffles out of the original recipe. (wheat germ and flax seed are not the same. One is from the outside of the wheat kernel, the other is ground flax seed. They are similar in texture.) The flax seed gives some oil to help with crispness of the baked waffle. The oil and applesauce lend themselves to substituting other things (banana, sweet potato, potato, etc.) I've substituted the a.p. flour with other flours (including whole wheat)...if i'm short, but I use 1 cup white ww or plain ww as a rule as that's sort of the point of this recipe. I sub ingredients for variety or if I'm short, but this recipe needs no modifications or improvements in our opinion. I use my Misto to prep my waffle iron for the first waffle...then nothing further. No sticking problems. My go-to recipe.

Way to much baking powder...I had stomach pains within 10 minutes of eating it and my husband ended up having stomach pains as well. Other than that, the flavor was just ok, they taste just like whole grain waffles, but nothing special. Wish I could give them a better review.

These were amzing. I used egg whites, added a scoop of vanilla whey protein (27g protein), substituted coconut oil for canola and added another 1/4 cup applesauce.

I used to like Belgian waffles........ now I LOVE 'em! What an incredible recipe........ so good I feel like I'm gettin' away with something. Anyone that doesn't like these has either lost their mind or has a palette better suited to Twinkies and Cheetos. I HATE to rate and then offer changes......... but as Martha Stewart once said (okay MORE than once), "It's a good thing." Use whole wheat pastry flour for ALL the flour. Add 1 tsp. of cinnamon and substitute an additional quarter cup of unsweetened applesauce for the oil. You'll never miss the oil. I used Vanilla Almond milk instead of skim........... and it was awesome. As written, this recipe will give you the best Belgian waffles you ever ate. With the changes........they're just a bit healthier. What a Dish is right!!

Amazing! I substituted pumpkin purée for applesauce, and added cinnamon, cloves and minced ginger. Also, I only used whole wheat flour.

I love these waffles! The texture is so tender, the flavor is so rich, I wish I could eat more of them, but they fill you up fast! Try with real maple syrup - it makes them even better!

I made these as written with no changes. These do have such good flavor, and because they have great nutritional value, you not only feel like you've done a good thing for yourself and your family, but you also feel satisfied and full quickly! I found I had to keep them in the waffle-iron a bit longer, I suspect, because of the whole grains used. I didn't have any unsweetened applesauce, so I quickly made some from a couple of Granny Smith apples! Served this with warmed Blueberry Sauce (from this website). Thanks for the great recipe, What a Dish!/Mitch103!

This was great! My husband and I are on weight watchers. We substituted the eggs with egg whites, half the oil with applesauce and made these 2pt waffles =) Which is amazing around our house! Thanks for the great recipe!

These were a hit! I upped the wheat germ and used less flax as we had lots of one and not so much of the other. Doubled the recipe, and kept a few cups of batter in the fridge 2-3 days. Just whisked again before using. It had discoloured slightly (oils probably breaking down) but the day 3 waffles were still good! Will make again.

Experimenting with my stovetop waffle iron and this is the first recipe I tried. Worked beautifully!

I made the recipe exactly as written with the exception of adding a little cinnamon. I can't believe the waffles turned out so well! My kids are in heaven! edited to add: I now make these all the time, doubling the recipe and freezing the extra waffles for a quick toaster breakfast when we're in a hurry.

Surprisingly good. My 3yr olds love these and you can't even taste any of the grains. Substituted 1 mashed banana for applesauce and halfed the oil as others have suggested. I've also tried adding banana extract to enhance the banana flavor. I usually double or triple the recipe so I could freeze the leftovers which are as good after you pop them in the toaster. So convenient and healthier than the store bought kinds.

These were awesome. I don't have a waffle iron so I made pancakes instead. I halved the recipe, used 1/2 whole wheat flour, oatmeal instead of wheat germ, ground flaxseed instead of the meal (not sure what the difference is), coconut milk beverage (like sodelicious) instead of milk, stevia instead of sugar, and coconut oil instead of canola. They were yummy! Next time I'll try to subbing applesauce for half of the oil. I'm on Weight Watchers and I'm always trying to lower the point value. Thanks for the recipe!

Excellent! I doubled the recipe, but soon found out I didn't have enough baking powder. I looked online for substitutions and found that 1 tsp powder can be subbed for 1/4 powder and 1/3 cup molasses. I tried that, and it is wonderful! I also used part milk and part dry nonfat milk with water. Very tasty and wholesome!

Very hearty, tasty and so healthy for you. Have made as waffles with Belgian waffle maker and made as pancakes on griddle. Eliminated oil for pancakes. Both so very good!

Excellent recipe, but made a few subs: 1 c yogurt for 1 c of milk, accidently forgot the sugar - I had planned on sub'ing in 2 T brown sugar, added 1 1/4 c frozen berries, 86'ed the oil. This was really thick batter for me, since I sub'ed in yogurt. I ended up adding 1/4 c of berry juice to help thin it out. Very yummy. Next time, I won't be forgetting the sugar, but the berries kind of made up for it. Very filling!! =) Will definately make again.

These waffles are fantastic... great nutty flavour with the flaxseed... and even better you can't tell that they are whole wheat and so even the most attentive male won't realise how good these are for him... enjoy!

This is an excellent waffle recipe that I've used many times. I use all whole wheat flour when I make these. Also, when I cook these, I double the recipe, cook all of the waffles, then freeze them on a cookie sheet with parchment paper separating the waffles. After a day or so, I transfer them to gallon-sized ziplock storage bags then put them back in the freezer. This gives me healthy, delicious, toaster ready waffles at a fraction of cost of the boxed ones!!!

I followed the recipe to the "T" - and it was perfect!!! My 2 teenage sons both asked, "how often can we have these?" Loved the nutty flavor so much that they really didn't need the homemade blueberry syrup I made for them. YUMM!!!

I didn't have pastry flour, so I just used plain whole wheat and I used lowfat buttermilk. I did let the batter sit for a bit to help the whole grains soak up some moisture. I've found that if I wisk together the dry ingredients before adding all the wet, then carefully folding the wet ingredients into the dry, I have a better result. I did spray my waffle iron with non-stick spray before adding the waffle batter, only because I saw others had issues with it sticking. The kids ate these up with no complaint. I served them with Absolute Best Pancake Syrup, which is also from this site. I did have some leftover, which I will stick in the freezer and just warm up in the toaster for busy mornings.

We all really enjoyed these waffles. They only required one bowl, cooked up really nice, and were tasty. We did add cocoa to the batter and it does require a sweet dip because there is so little sugar in the batter. We will be making these again for sure!

I make these all the time. I love them and they're healthy!

You don't understand, my husband and 4 boys, all under age 5, can't stand anything that even resembles anything healthy. But they sure did love these waffles, with no added powered sugar on top, nor any syrup. These waffles are absolutely delicious. I made two batches of these waffles, the first batch I made exactlly like the recipe called for. The second batch I made some slight changes: instead of the wheat germ, I replaced it with oatmeal, I replaced the white sugar for brown sugar, I added 1/2 cup of blueberries(thawed and drained), and added about 2 TB more of milk to make it thinner for easier pouring. And I didn't spray or add any oil to the waffle plate. This second batch didn't stick at all, and they tasted like gourmet restaurant waffles. Thank you for this healthy and delicious recipe.

I was worried these would taste grainy- you couldn't tell that the flax and germ was even in it- soooo good!! i added a little cinnamon and honey, made them even better:)

This is one of those recipes that I make all the time. Everyone loves these waffles, and I love that they are healthy!

Excellent!!! They seem hearty & light at the same time. THey also freeze well.

Yummy! A little darker than I am used to for waffles but likely due to the fact that I didn't have pastry flour.

The best waffles I've ever had. The kids LOVE these.

This is the best waffle recipe I've ever used and super simple. I love the fact that I don't have to beat the eggs whites to get the crisp outside and soft fluffy inside that I love. This one is definately a keeper!

I love these waffles! Like others I omitted the oil and increased the applesauce to 1/2 cup, used egg substitute in place of the eggs and added 1 tsp. cinnamon. I have also tried this recipe with 1/2 cup canned pumpkin instead of applesauce and 1/2 mashed bananas instead of the applesauce. The pumpkin waffles were good, but you couldn't taste the pumpkin as much as I would have liked. The banana waffles, however, were amazing! They had a great texture and wonderful banana flavor! My only suggestion for making these waffles without any oil is to make sure your waffle iron is non-stick or greased with a little cooking spray or they will stick. Thanks for the recipe! It is definitely a keeper in my house!!

Great recipe! I had to add a touch more flour, but other than that it was good. This will be a new family favorite.

These are absolutely amazing. The only thing I do differently is replace the oil with more applesauce, and throw in about 1/2 cup of chocolate chips for my boyfriend. We both love them! They're not very crispy for me, but that's probably because of my ancient waffle grill. What I do instead is make a double batch, cool them on a wire rack, and wrap them up individually in cling wrap. I then put them all into a giant ziplock bag and keep them in the freezer until I want to toast one or two up on the morning. Easily better than the store-bought variety.

My 4 year old has eaten a waffle every morning for at least 2 years, so I wanted to find a good whole grain waffle (that I could make cheaper than the store brands). This recipe was SO GOOD just as it is. But, to maximize the health benefits, I used 2% milk (to give my toddlers a little extra fat), a full 1/2 cup all natural applesauce while deleting the canola oil, used a full 3/4 flax seed while deleting the wheat germ ( I just didn't have any), and adding 1/2 cup puree'd sweet potatoes (this idea from Jessica Seinfeld's "Deceptively Delicious" book). My kids LOVE them! And, they are so filling! They can barely finish one full one when they used to eat two store-bought. I also double the batch and make them in bulk. I pop them in the freezer and cook one each morning in the toaster. A double batch lasts me about a month. Great recipe!

All the reviews assured me that this recipe tolerated substitutions very, very well. I used *white whole wheat* flour instead of whole wheat pastry flour, and had no wheat germ, so used more of the white whole wheat. The only applesauce in the house was an unopened 50 oz jar, so I pondered the possibilities and mashed up some banana. Two thumbs up! I've been on a cardiac-friendly diet since I was 39. This meets the requirements and is very good, too!

The first time, I tried to follow this recipe to a "T", but couldn't find the whole wheat pastry flour and just used whole wheat flour. The second time around, I followed the suggestions of the other reviewers and used a combo of whole wheat and white flour and I found that the waffles had a much better taste and texture. Now it is a family favorite! Thanks.

GREAT RECIPE! If I could give this TEN stars, I would! My very picky 4-year-old LOVES these (and all her friends). Everyone asks for the recipe! We even have these for dinner sometimes. I make a double batch and freeze them for a quick, healthy breakfast. Then I can just pop them in the oven for a couple minutes until they're crispy. LOVE these!

I thought these came out great. I used King Arthur "White Whole Wheat" flour because pastry flour isn't available here. I used one mashed banana in place of the applesauce - as long as you only use one it doesn't really contribute any banana flavor, and I more often have overripe bananas to use up than applesauce! The wheat flour, flaxseed meal, and wheat germ are not noticeable taste-wise in this recipe, though of course texturally it's not precisely the same as Eggo white flour waffles, but you shouldn't be considering this recipe if you wanted Eggo-type anyway :) Thank you for sharing, What a Dish!, we enjoyed these! (This recipe makes 12 waffles, so the serving size is for 2 waffles per serving.)

Great recipe. I was looking for a healthier alternative to standard waffles and this is it. I made a few small adjustments - had no wheat germ so doubled white flour. Will probably try quick oatmeal next time as suggested in another review. Used sweetened cinnamon applesauce because that's what I had. After baking first batch they seemed a little dry so added another 1/4c applesauce and that did it. Everyone loved them.

I have been a "lurker" here for a long time without reviewing recipes, but this one has forced me to chime in. I was afraid that (no offense intended) the people trying this recipe were "health food zealots" who might have forgotten how great "real" waffles taste. Boy, was I wrong! I am not a zealot; I'm just a regular person who is trying to make healthier choices and these are FABULOUS waffles! They have a delicious nutty flavor and superb texture. I have an old, tried-and-true waffle maker that is not non-stick, and I was afraid that these waffles would not cook right, but they came out crispy and golden on the outside and soft on the inside. (I did use non-stick cooking spray.) The only change to the recipe I made was substituting regular whole wheat flour for the pastry flour. Five stars!!

Healthy & Delicious! Followed another reviewer's suggestions and used apple sauce for the oil, Stevia for the sugar + 1t brown sugar. Didn't have wheat germ so used ground oatmeal. Topped with sliced strawberries and FF whipped topping. Mother's Day breakfast success!

Fantastic. Light fluffy inside, crispy outside. And healthy! I used 1/4c flaxseed meal, as I thought 1/2c might be overwhelming. My new favourite waffle recipe. Thanks!

Healthy, easy, tasty, and budget friendly. What else could you ask for? I just LOVE when i dont have to feel guilty about eating a meal :)

These were the best whole grain waffles I have ever made! I made the recipe exactly, my 2 year old said "these are yummy mama" The recipe made 9 servings and they are so packed full of healthy whole grains you don't need more than 1 serving to fill you up. Here's what you can do with extras, cook them a little lighter than usual, than cool on a cooking rack (very important so they don't get soggy), wrap each waffle in wax or parchment paper and freeze in freezer bags. When you want to eat them take them out of freezer and let them sit on the counter for a few minutes, then pop them into the toaster, because you made them lighter than usual the toaster will toast them up the rest of the way.

Definitely the best waffles I've ever had!!! I replaced the all purpose flour with ww flour, halfed the flax seed (thats all I had) and replaced it with oatmeal. I also used 4 T. of Splenda in place of the sugar. This recipe will replace ALL of our other waffle recipes. Thank you so much for sharing! UPDATE: I bought more flax seed and used the correct amount omitting the oatmeal, and added 1/4 c. walnuts. I found that reducing the flax seed as I had originally done and adding the oatmeal produced a nicer texture. I also made them with sliced almonds which worked much better than the walnuts. I kept the Splenda the same, since I like a little sweetness to my waffles.

Wow! I was completely surprised at how light and crisp these turned out. I never would have guessed that they are whole grain. My whole family loved them. Before finding this recipe, the only whole grain waffles my husband would eat was an expensive store bought brand. This is the new favorite.

These waffles were very hearty and quite tasty. I found the batter to be quite thin though, and the last of the batch were better than the first, after the batter had time to thicken up. I think I would reduce the milk next time or adjust the recipe for buttermilk. These cook up much faster than any other waffle recipe I've ever made, so watch them carefully. The first batch were a little burnt. They do have a lot of flavor, so were good with just some fresh strawberries and a touch of fruit syrup only. Thanks for a healthy and delicious recipe.

Our new favorite waffle recipe! These waffles are light and fluffy and packed with healthy stuff. Yum.

Great recipe thanks. I made it wheat / dairy free by using buckwheat flour instead of wheat, almond milk instead of skim milk and a mix of rice and arrowroot flours instead of all purpose. I also added a tsp of cinnamon, every recipe should include it. It's not always easy to convert recipes to wheat / dairy free, but this one really works, they baked up nice and fluffly, will definitely make again. Thanks again

Okay, I haven't even finished making the waffles and I have to review - these are the BEST waffles! And they're healthy? I never would have guessed (and I'm always trying to make things healthy!) My 5 year old kept stopping playing to come sample the waffles too (and both of us were eating them without any topping). If I could rate this higher, I would!!!

I have been making this recipe for several years, at least once a week. My entire (picky) family loves them. The texture is amazingly light, and they are obviously healthy compared to regular waffles which aren't nearly as good. Over the years, I've found that if I switch ingredient brands, they come out differently. Make these waffles exactly as written. The best ingredient brand is Bob's Red Mill (they make the whole wheat pastry flour). I recently used a different brand of flax seed meal until it ran out, and the batter was always runny. When I buy Bob's flour, flax and wheat germ, they always turn out perfectly.

Excellent waffles!! I didn't have any applesauce or canola oil so I used canned pumpkin instead and added some cinnamon and they turned out great!

Delicious! A few small changes that I made: used all whole wheat flour (not pastry or white), omitted the oil, left out the wheat germ (didn't have any), and added a pinch of brown sugar. My hubby and I were very surprised about how good AND healthy these turned out. The texture is great too, crisp on the outside and fluffy and moist in the inside. Thank you for a great recipe!!!

I didn't have pastry flour or flax seed meal so as others I used whole wheat flour and regular cooking oatmeal. I also used an extra teaspoon of vanilla b/c I LOVE vanilla. Family liked them but wouldn't say they raved over them - I'm giving 5 stars b/c I changed the recipe so I feel bad taking a star away. I had to cook a bit extra to get them crispy. I have the basic waffle iron and they might be better with the bigger waffle irons. Overall they were very good.

Today I made waffles for the first time and I chose this recipe because it was very healthy and I liked the fact that it used apple sauce. I did not have apple sauce, but I crushed some apples in the blender with a tablespoon of water and half a banana. I used whole wheat flour for the waffles, I and used less oil, and a tablespoon of melted butter. I was surprised that waffle batter is very similar to pancake batter, so to make it a little bit more interesting, I added 2 tablespoons of cornstarch to the mix. Wow. That made the pancakes crispy on the outside and soft in the inside. Everyone loved them!

Yummy! I added more sugar and extra vanilla. I used one and a half times the recipe which made five extra large waffles in dad's fancy waffle maker.

Excellent and healthy! I live in Uganda where you can't get applesauce so I doubled the oil. They are great with chopped walnuts, bananas, and powdered sugar on top.

A big hit with me, the kids liked it ok. Very light for a whole grain waffle. 5 stars

I never end up liking recipes that use applesauce, so I almost didn't try this one. But I am SO glad I did! I think my search for the perfect whole grain waffle is finally over! The waffles were surprisingly light, not heavy at all.

Fantastic! My crew loved them. I subbed ground oats for flax seeds, used ww flour, and whirred the wet ingred. in the food processor to incorporate more air... they were so wonderful! I doubled and didn't have leftovers.

:-) WOW!!! These are the best waffles I have ever made! Kids 2 & 4 had a great time making them and we all enjoyed them so much! I didn't have the flax seed, so I took the advice of another reviewer and used oatmeal. I also used Splenda in place of the sugar. Overall-This recipe is a definite keeper!!! Thank you so much! :-)

Had no applesauce, so I used pureed pumpkin for both the oil and the applesauce, and added one TBSP of brown sugar to make up for the sweetness the applesauce would have provided. These were filling and delicious, and kid-approved.

Used 3/4 flaxseed meal instead of the flax/wheat germ combo. Also used lowfat buttermilk instead of skim milk. Perfect.

Yummy. I substituted 1/4 cup blended raspberries, blueberries, strawberries and bananas for the 1/4 cup unsweetened applesauce and eliminated the tablespoon of sugar. Also yummy. Good with butter and honey.

Yummy! Light and filling all at once. I subbed oat bran for the wheat germ and they were still excellent!

Very good recipe, as an extra twist I added a 1/4 cup of pecan chips and 1 cup of fresh blueberries. Went from fantastic to out of this world!

Loved this recipe. I bought all the ingredients because I knew I would be making these over and over. My husband loves waffles and I wanted to give him a healthy alternative. He loves them, as do I. Thanks for the recipe.

I can't believe how healthy and delicious these are! I used canned pumpkin to replace the applesauce and oil, 5 grain cereal to replace the flax meal and whole wheat flour instead of the pastry flour. My family gobbled them up and I can never get them to eat 5 grain cereal! Hooray! Thank you!!

These are a great alternative to the standard waffles. Delicious and good for you - doesn't get much better than that. We topped with fresh cherries and with fresh strawberries, both made into a chunky sauce by adding a little sugar and some water mixed with cornstarch in a saucepan. Thanks to the contributor.

Excellent! I was surprised that the top rated waffle recipe here was a whole grain one. The only change I made was I substituted oat bran for the wheat germ. A keeper for sure.

Great base recipe. I made a few basic changes like used egg whites and omitted the oil but upped the applesauce to 1/2 cup. I preferred using whole flax seed instead of ground. I will make this again.

Made these just now and they were actually pretty good! I halved the recipe,doubled the splenda,used cinnamon applesauce and added 1/2 tsp cinnamon because for my taste and my 1 & 3 yr olds can't get enough of them! Thank you for such a healthy and delicious recipe.

This recipe was fantastic. My kids loved it. I didn't, have flax seeds so I used rye flour it was delish.

This recipe hardly needs another review but these were wonderful. I haven't varied from my own healthy concoction in years but was ready to see what someone else had done. I didn't go totally wheat free as someone had posted but I did use the rice flour in place of the all purpose and I'm sure subbing the buckwheat for the whole wheat next time will be great! Thanks for contributing such a perfect recipie!

Fantastic! My husband and I were in awe of how many waffles our two toddlers ate! Crunchy on the outside, creamy on the inside and not too heavy. I replaced 1/4 cup applesauce with plain organic yogurt and used cinnamon in place of vanilla, since I was out. I also used 1/4 cup freshly milled whole wheat flour in place of the wheat germ. My favorite waffles, ever!!

This is such a terrific, healthy recipe just as it is. I am traveling next week to OH to help my daughter out with my new grand daughter and before I go, I'll be mixing the dry ingredients into a jar to take with me for a couple of great breakfasts!

These waffles are fantastic! My husband and five children all loved them. I made them just like the recipe stated except that I separated the eggs and whipped the whites, then folded them in at the end. They were so light and fluffy and such a nice nutty flavor. We served them with fresh strawberries and whipped cream and skipped the syrup, Yummy!

Great recipe that you can quickly whip up and feel like your family is having a (fairly) healthy breakfast.

I love this recipe. I used whole wheat flour but other then that made as written. Second time didn't use salt though and substituted canola oil with applesauce. Perfect. Thanks for sharing.

These were great! I didn't have applesauce, so I chopped up part of an apple & used my magic bullet to mash it up. It was still a little chunky, but just added more flavor, IMHO. I also used all whole wheat flour, and oatmeal, since I didn't have any wheat bran. Oh, and brown sugar. Thought they were great!! Will probably add cinnamon next time for extra kick.

This is a keeper. They came out light and crispy, and my husband and kids loved them. The only change I made was to use soy milk instead of skim milk. We had them with sliced fresh peaches, toasted pecans, and maple syrup. Delicious!

Great basic recipe for healthy waffles! I didn't have applesauce on hand so I just increased the canola oil. And I used half a cup of oatmeal instead of flaxseed and pecans (I had no wheatgerm). Came out delicious!

Turned out fabulously and disappeared very soon! Makes just under 4 sets of 4 waffles on my trusty old cast iron Viking wafflemaker. Used mashed banana instead of applesauce and substituted ground-up oats for flax and wheat germ. I blended the banana to keep from having small lumps...no-one realized the waffled had banana!

Highly recommended! These don't have a strong flavor, but the texture is great and the lack of a strong flavor means they don't have to be buried in toppings to taste the toppings. In fact, they are excellent with REAL maple syrup, which, to me, has a lighter flavor than the corn stuff (Mrs. Butterworth, Aunt Jemima, Log Cabin, etc)--these carry that light flavor well. They also work well with berry sauces and they are excellent with fresh ground peanut butter (again, they carry the more subtle flavor very well). Using the applesauce and sugar variations described below, I prepared these on a 7-inch Belgian waffle maker (slightly under-filled--I don't like the risk of mess it takes to make them perfect) and weighed all ingredients to calculate calories. Each 7-inch waffle was between 195 and 220 calories. Not too bad for a 7-inch carb disk My variations: Canola Oil: From here on, I will replace the oil with applesauce. I have used olive oil to replace the canola and I have simply replaced the oil with applesauce (1/4 C to fully replace the oil). I didn't notice a difference. Sugar: I have used sugar and I have replaced the sugar with 1/2 TBS Splenda Brown Sugar Blend and 1/2 TBS Stevia. Again... I haven't noticed a difference either way. (Next time, I'm just going to avoid a sweetener because I don't even pick it up).