1 cup whole-wheat flour (for a lighter waffle use whole wheat pastry flour)
1 cup old-fashioned rolled oats
1 tablespoon plus 1 teaspoon baking powder
3 tablespoons granular sugar substitute
3 tablespoons canola oil
1 1/4 cups 1% or fat-free buttermilk
1/2 cup water
1 large egg
3/4 cup jam, any flavor or syrup...your choice
Combine flour, oats, baking powder, salt & sugar substitute in a medium bowl. Whisk together oil, buttermilk, water and egg in a separate bowl. Pour the buttermilk mixture into the flour mixture and stir until combined.
Heat waffle iron; coat lightly with cooking spray. Add a generous 1/2 cup batter per waffle and cooked until browned and crisp, about 5 minutes. Dollop with jam and serve...or use your favorite syrup.
Please note: Once prepared, these can be wrapped individually and frozen for up to 3 weeks. Reheat in the toaster, using low heat, until warmed through.