Yields 14 4-inch x 4-inch waffles


Dry Ingredients:

  • 1 cup whole grain amaranth flour
  • ½ cup oat flour
  • ½ cup oat bran
  • ½ cup whole soy flour
  • ½ cup whole grain corn flour (not corn starch)
  • ¼ cup whole grain coarse cornmeal
  • 2 Tbsp flaxseed meal, or ground flaxseeds
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch sea salt

Wet ingredients:

  • 2 ½ cups lowfat buttermilk, or a combination of equal parts soy or almond milk and soy yogurt
  • 1 egg + 2 egg whites, or equivalent vegan egg replacer
  • ¼ cup sucanat
  • 1 tsp pure vanilla extract

Eat-Clean cooking spray


  1. Preheat a waffle iron and place a baking sheet underneath to catch any spills.
  2. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients until just moistened.
  3. Spray the inside of the waffle iron with Eat-Clean cooking spray, and pour ¾ cup of the batter onto the waffle iron, or enough to cover the base of the waffle iron, and slowly close the lid to allow the batter to spread out and fill in the spaces. Cook 3 – 4 minutes, or until the waffle maker releases from the waffle. Slowly open the lid and use a fork to gently remove the waffle. Repeat with Eat-Clean cooking spray and another scoop of batter until all batter is used. Waffles will last in the fridge up to 5 days, or freeze up to 1 month. Reheat in the toaster or toaster oven.
  4. Serve with a smear of natural nut butter, banana slices, and a drizzle of real maple syrup.