Perfect to make in Fall. The sauce is delicious on top of these waffles
You can also add regular syrup to each waffle with the cranberry syrup or only use regular breakfast syrup.
1/2 c. whole wheat flour
3/4 c. unbleached all-purpose white flour
3/4 c. old-fashioned oats
1/4 c. packed brown sugar
2 Tbls. ground flaxseed
4 t. baking powder
2 t. ground cinnamon
1/8 t. salt
2 large eggs, room temperature
1-1/2 c. milk
1/3 c. butter, melted
1 t. vanilla extract
3/4 c. fresh or frozen (thawed) cranberries, divided
1/3 c. chopped walnuts, toasted
1 c. fresh or frozen (thawed) cranberries
1/2 c. maple syrup
1/4 c. sugar
1/4 c. water
1/8 t. salt
1 Tbls. fresh lemon juice
Grease a Belgian waffle maker with cooking spray or canola oil; preheat to medium-high.
Whisk together flours, oats, brown sugar, flaxseed, baking powder, cinnamon and 1/8 teaspoon salt.
In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined.
Fold in 3/4 cup cranberries and the walnuts.
Single Waffle Maker: Pour 1/3 cup batter into each quarter of waffle maker, spreading batter to edges. Close; cook until waffle maker stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter.
Double Waffle Maker: use 2/3 to 3/4 cup of batter.
CRANBERRY SYRUP: in a small saucepan, combine maple syrup, sugar, water, remaining cranberries and salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.
Make 8 waffles
You can make syrup ahead of time, refrigerate and microwave to heat just before serving with warm waffles.
Also, you can use all whole wheat flour or all white flour to equal 1-1/4 cups.