2 cups low-fat buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat pastry flour
2/3 cup unbleached all-purpose flour
1/3 cup chopped pecans
1/4 cup whole-grain cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 tablespoon canola oil
2 teaspoons pure vanilla extract

1. Mix well the buttermilk and oats in a medium bowl and set aside for 15 minutes.

2. Meanwhile, whisk together the pastry flour, all-purpose flour, pecans, cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, oil and vanilla into the buttermilk-oat mixture. With a rubber spatula, mix in dry ingredients just until moistened.

4. Coat a waffle iron with nonstick cooking spray and preheat. When the iron is hot, spoon in enough batter to cover three-quarters of the surface (about 2/3 cup for an 8-inch round waffle iron). Cook until the waffles are crisp and golden brown, 4–5 minutes. Repeat with remaining batter. Serve immediately.

Servings: 6. Serving size: 1 8-inch round waffle. Per serving: 256 calories, 9.27 g protein, 11.92 g fat, 27.30 g carbohydrates, 3.09 g dietary fiber, 532 mg sodium, 4.76 g sugars, 65 mg cholesterol

Reprinted from “Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome” (Ten Speed Press, 2015) by Virginia Willis