Multi-Grain Waffles

Okay, so this is a breakfast, but we often have breakfast for dinner, so here goes:

Ingredients: all on hand, except buttermilk, but we had powdered buttermilk, so worked out well.
Verdict: *****
Comments: I have modified the original recipe but the link is the original recipe. I would definitely make a double recipe next time as this fed our family of 5 perfectly, and I enjoy having leftover waffles for school mornings.

Multi-Grain Waffles

INGREDIENTS
2 cups buttermilk
1/2 cup old-fashioned rolled oats
1 1/3 cup whole-wheat 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, separated
1/3 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

PREPARATION
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs yolks, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; wisk ingredients until moistened. Let batter rest. Meanwhile, beat egg whites until stiff peaks form. Fold into batter.
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.