Multigrain waffles on my new waffle maker...YUM!!!!

A new waffle iron was one of my Christmas presents from my son, Elijah.  It's a neat little thing.  It was a Thanksgiving night buy. 
There's a Multigrain waffle at my Aldi store that I really love, so I decided to see if I could find a recipe to make my own.  I found a yummy one.  They turned out pretty well I thought.  I used white wheat flour and white cornmeal for my version. For the buttermilk, I used 2% milk and a bit of melted margarine. 
 Here's the recipe copied from www.eatingwell.com/recipes/multi_grain_waffles.html

Multi-Grain Waffles

http://www.eatingwell.com/recipes/multi_grain_waffles.html

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

8 servings, 2 waffles each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 2 cups buttermilk
• 1/2 cup old-fashioned rolled oats
• 2/3 cup whole-wheat flour
• 2/3 cup all-purpose flour
• 1/4 cup toasted wheat germ, or cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/4 cup packed brown sugar
• 1 tablespoon canola oil
• 2 teaspoons vanilla extract

Preparation

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.

Nutrition

Per serving :188 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 55 mg Cholesterol; 30 g Carbohydrates; 8 g Protein; 3 g Fiber; 328 mg Sodium; 227 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/4 reduced-fat milk, 1/2 lean protein, 1/2 fat

Tips & Notes

• Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

I topped them with some margarine and low sugar strawberry preserves.  I hope you enjoy this healthy waffle alternative.