Multi-Grain Waffles

• 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
• 1 1/2 - teaspoons baking powder
• 1/2 - teaspoon baking soda
• 1/4 - teaspoon salt
• 1 - teaspoon ground cinnamon
• 2 - large eggs
• 1/4 - cup packed brown sugar
• 1 - tablespoon canola oil
• 2 - teaspoons vanilla extract

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

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.

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.