Multigrain Toaster Waffles

Premade multigrain waffles go straight from the freezer to the toaster for a fast and healthy start to a rush, rush day. Spread two with some nut butter and pack for a grab-and-go breakfast. You can also make this recipe as a dry mix, so you'll quickly be able to whip up a batch of waffles whenever you want. Double or triple the recipe and keep the mix in the refrigerator indefinitely. Look for buttermilk powder with the baking ingredients in your supermarket. (The South Beach Diet Super Quick Cookbook)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a waffle iron, preferably nonstick.

Step 2

In a medium bowl, stir together the flour, flaxmeal, oats, buttermilk powder, baking powder, sugar substitute, cinnamon (if using), and salt.

Step 3

Make a well in the middle of the flour mixture. Add the eggs and lightly beat with a fork. Add 1½ cups water and the oil and blend, pulling the batter in from the sides of the bowl as you mix.

Step 4

Ladle some batter into the center of the waffle iron until it spreads to 1 inch from the edges. (The amount will vary with the size of the waffle iron. If you're using a 4-square waffle iron, it will be about 1 cup batter per batch.) Cover and cook according to the waffle maker's instructions. Continue until all the batter is used up. As they are cooked, transfer the waffles to a wire rack and let cool to room temperature.

Step 5

Cut each waffle into 4 pieces, place on a baking sheet, and freeze until solid. Store in resealable plastic freezer bags for up to 6 months. Reheat straight from the freezer in a toaster or toaster oven.