Healthy Recipes

Multigrain Waffles with Sauteed Apples & Yogurt Cream

This power breakfast, with whole grains and fruits, is a great-tasting source of energy that will last until lunchtime.

Multigrain Waffles with Sauteed Apples & Yogurt Cream
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1 tablespoon butter
2 apples, cored and thinly sliced
1 teaspoon cinnamon
2 tablespoons apple juice

7 ounces Greek yogurt
½ teaspoon vanilla extract
2 tablespoons agave nectar

2 cups buttermilk
½ cup rolled oats
⅔ cup all-purpose flour
⅔ cup whole wheat flour
¼ cup buckwheat flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup evaporated cane juice crystals
2 eggs, lightly whisked
1 tablespoon canola oil
1 teaspoon vanilla extract


1. In a small saucepan, melt butter over medium heat. Add apples and cinnamon and stir. Add the apple juice, cover, and cook until the apples have softened, about 10 minutes. Remove from heat and keep warm until ready to serve.

2. In a medium bowl, combine yogurt cream ingredients and refrigerate for 15 to 30 minutes. (Ingredients can also be refrigerated overnight in an airtight container.)

3. In a medium bowl, mix buttermilk and rolled oats well and allow to sit for at least 15 minutes.

4. Meanwhile, in a large bowl, combine all-purpose flour, whole wheat flour, buckwheat flour, baking soda, baking powder, cinnamon, salt, and evaporated cane juice crystals.

5. When oats have soaked for 15 minutes, whisk eggs, oil, and vanilla in a small bowl, then mix into oats/buttermilk mixture.

6. Pour wet ingredients into dry ingredients and whisk together just enough to combine, being careful not to over-mix (some lumps are okay).

7. Cook waffles according to waffle-maker instructions. Top immediately with sautéed apples and yogurt cream and serve.

Nutritional facts: 

Per serving: 365 calories, 11 g fat (5 saturated), 55 g carbohydrates, 12 g protein, 5 g fiber, 387 mg sodium (17% Daily Value).

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