Breakfast Multi-Grain Waffles

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

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.
4. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened
5. Coat a waffle iron with cooking spray and preheat.
6. Spoon in enough batter to cover three-fourths of the surface (about 23 cup for an 8-by-8-inch waffle iron).
7. Cook until waffles are crisp and golden brown, 4 to 5 minutes.
8. Repeat with remaining batter.
9. Serve with fresh berries, syrup and butter if desired.

buttermilk, rolled oats, whole wheat flour, flour, cornmeal, baking powder, baking soda, salt, cinnamon, eggs, brown sugar, canola oil, vanilla

Taken from recipeland.com/recipe/v/breakfast-multi-grain-waffles-49591 (may not work)