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Fruity Multigrain Waffles

Trish James
These fruit and nut-packed waffles are more than just your average breakfast. Make an extra batch and freeze to have on hand for holiday mornings or busy weekdays.
Prep Time 25 mins
Total Time 25 mins
Course Breakfast & Brunch
Servings 5 servings
Calories 374 kcal


  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup 1% milk
  • 1/2 cup cooked oats
  • 2 large eggs lightly beaten
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cup chopped pineapple
  • 1 large banana sliced
  • 1/2 cup pistachios shelled


  • Whisk together flour, flaxseed, baking powder, baking soda and salt in large mixing bowl. Stir milk, oats, eggs, honey, oil and vanilla into flour mixture; mix until just combined. Do not overmix.
  • Preheat waffle iron, and lightly coat with cooking spray. Add enough batter to cover ¾ of the waffle iron surface (about ⅔ cup for 8x8-inch waffle iron). Close waffle iron and cook 5-7 minutes, or until waffles are golden and crisp.
  • Top waffles with pineapple, banana and pistachios.


Serving: 1gCalories: 374kcalCarbohydrates: 48gProtein: 14gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 78mgSodium: 446mgFiber: 8gSugar: 16g
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