Makes 8 servings, 2 waffles each
2 C buttermilk
½ C old-fashioned rolled oats
2/3 C whole-wheat flour
2/3 C all-purpose flour
¼ C toasted wheat germ or cornmeal
1 ½ Tsp.s baking powder
½ Tsp. baking soda
¼ Tsp. salt
1 Tsp. ground cinnamon
2 large eggs, lightly beaten
¼ C packed brown sugar
1 Tbsp. canola oil
2 Tsp.s vanilla extract
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. (our waffle iron is larger, so I think I used about a full cup of batter for each waffle.)