Multigrain Waffles

• 2 cup(s) buttermilk
• 1/2 cup(s) old-fashioned rolled oats
• 0.667 cup(s) whole-wheat flour
• 0.667 cup(s) all-purpose flour
• 1/4 cup(s) toasted wheat germ, or cornmeal
• 1.5 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) ground cinnamon
• 2  large eggs, lightly beaten
• 1/4 cup(s) packed brown sugar
• 1 tablespoon(s) canola oil
• 2 teaspoon(s) vanilla extract

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Directions

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

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