Offensive Whole Grain Waffles

First of all, I would like to apologize for the amount of typos I always have in my postings. I am good about catching typing mistakes and wrong usage of words in someone else's writing, but not my own. I do re-read them before I post, but I don't do any major editing, and if I catch them after I post, I'm not likely to re-post. I hope it doesn't offend too many people.

Now, this kind of offends me: Whole Grain Waffles. Why? Because I did something I thought I would never do - I substituted applesauce for oil. Not all of the oil, but a big chunk of it. I am soooo glad I didn't make these for Brian, because they started out icky. I ended up making them a little better in the end.

Now, no offense to the author of this recipe because in all honesty, I didn't follow the recipe. Here's what I did:

2 eggs, beaten
1 3/4 cups skim milk
2 TBSP canola oil
1/4 cup + 2 TBSP unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seeds
1/2 cup rolled oats
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

Basically I didn't have wheat germ or flax meal, so I substituted oats and whole flax seeds, and I halved the oil and added more applesauce (I wanted to keep just a little oil).

The batter ended up really runny. I tried it for 2 batches in my Belgian waffler, but there was a lot of run off and they just weren't very dense. They were bitter to the taste (probably from all that baking powder!). Just. Not. Good. At. Aaaaallllll.

I ended up adding extra oats, about another 1/4 cup to the remaining batter. The batter ended up thicker, no run off, and a much better consistency. Still, no where near as good as Amazing Overnight Waffles, but the point is to have something healthier to pop in the freezer for a quick breakfast on the go in the mornings. They need more tweaking, but they'll work for right now.

Whole Grain Waffles

2 eggs, beaten
1 3/4 cups skim milk
2 TBSP canola oil
1/4 cup + 2 TBSP unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seeds
1 cup rolled oats
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

Spray the hot waffle iron with nonstick cooking spray and rub on a little butter with a paper towel or a piece of bread. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.
Cook the waffles until crisp and browned but not too dark, 2 to 3 minutes each.

By the way, Flax Seeds are really good for you!