Reviewed: May 27, 2009

I made no substitutions and these are wonderful. Good with fruit, syrup or just some butter...

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Jamie Girl

Cooking Level: Intermediate

Home Town: Walling, Tennessee, USA

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Reviewed: May 18, 2009

Awesome waffles! Took no time at all to whip up, and did well with my substitutions. =] Subs: rice milk for cow's milk, & oat bran for wheat germ.

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Shells

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: May 13, 2009

Very good. Followed the recipe exactly. Second time, made it with chocolate milk and for the same batter, added some chocolate chips to make pancakes.

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champa

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Reviewed: May 10, 2009

Super, delicious, light and fluffy waffles! My old healthy-waffle recipe is no more -- this will be my go-to recipe from now on. The taste is outstanding! I was a little scared because the batter was a little runny and lumpy, but when the waffles were done ... wow! Great recipe!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: May 4, 2009

Perfect! I think next time I'll try brown suger in place of white just for fun.

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NDG1974

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Reviewed: May 3, 2009

Yum... these waffles are so delicious you won't believe they are healthy too! I replaced all the oil with applesauce. Next time I won't add salt as they were salty enough from the baking powder. I used soymilk instead of dairy. My kids loved these too!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 1, 2009

very good wallfes, i made them for my daughter's birthday!

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pat

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Apr. 27, 2009

These are so good! I make them with mashed banana and my kids request them. Make extra and throw them in the freezer, great for a quick breakfast or just a snack.

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Tara

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Reviewed: Apr. 25, 2009

These were FANTASTIC waffles. My four year old told me they were the best ever and my husband said they are a win. I have been experimenting with healthy recipes for a few years and it is hard to get a win from my two loved ones. When I told my husband what I was making for breakfast he said oh no because of the ingredient list. As he was eating them he said it was so surprised at how delicious they were and to save this recipe. I did make a few adjustments. I used powdered milk, (mixed ¼ + 3 tablespoons with 1 ¾ cups water) omitted the oil and used ½ cup applesauce. I used hard white wheat in place of the wheat pastry flower, honey replacing the sugar and added a handful of frozen blueberries. I will be making these again soon and I think I will try replacing the all purpose flour next with either more hard white or red wheat. My family is very happy to have found a healthy and very yummy waffle. Thank you!

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Home Grown

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Reviewed: Apr. 13, 2009

I agree with the rating. These are the best waffles I've ever had. The only change I made was in oil. I used grapeseed instead. Out with the old recipe.

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Firewoman

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Reviewed: Apr. 13, 2009

will be making this again. used butter instead of oil. I did not have wheat germ so I added another 1/4 c of WW flour.

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morningsunshine

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Reviewed: Apr. 12, 2009

Excellent taste....not too "whole grainy" taste. Made for a brunch and was loved by everyone. Hint: Even with a no-stick waffle iron...you will need to spray iron each time, or they will stick. Will definately make again...as we are BIG waffle fans!

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GHOME2

Cooking Level: Intermediate

Home Town: Hartland, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 9, 2009

These were so filling that I felt nauseated after eating half a waffle.

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rosi

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Amazing!! So good for you and light and fluffy.

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issalyn

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Reviewed: Apr. 5, 2009

Love them! These waffles are so light and fluffy, despite all of the grains in them. Definitely use aluminum-free baking powder. I have made pancakes with regular baking powder and there is a metallic taste. I used aluminum-free this time and they tasted great! I added 1/2 tsp. cinnamon (I swear I can't make waffles or pancakes without cinnamon anymore - it's so good!). I used regular whole wheat flour (couldn't find pastry flour). And don't forget the cooking spray. Highly recommend!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Apr. 2, 2009

These were really good.

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harewizard

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

Great healthy breakfast -good flavor, but they never seem to turn out crisp enough. Nonetheless, they've become our standard waffles.

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JLMAYER

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 29, 2009

I've been changing around my waffle recipes for a few years trying to make them healthier, but still yummy. It's always been one or the other, but these are healthy, light and delicious!! Thank you. I did use more applesauce and less oil..

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Sunshine

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Reviewed: Mar. 22, 2009

This recipe was fantastic. I'm always tweaking recipes for additional health benefits especially if undetectable by the family. I used extra virgin coconut oil for the oil. Not only do you get the health benefits but it adds a nice almost undetectable flavor unlike canola oil which adds nothing to the flavor. I used stevia for the sugar and a dark amber agave nectar for the syrup. Amber agave has a maple syrup flavor unlike the lighter color agaves. For those unfamiliar with Agave, it is a natural plant product that has a low glycemic index, safe for diabetics.

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Denise

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Reviewed: Mar. 13, 2009

these waffles are amazing!! delicious, and healthy to boot. i used wholemeal flour instead of wholewheat pastry flour, and replaces flax meal with quick-cooking oats. best waffles ever!!

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icecolddrink

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