Thanks for the tip. I am wondering about Whole Wheat flour. I see that "Wally World" has 2# of sprouted Whole Wheat flour. How does that differ from regular Whole Wheat flour?
Sprouts, of grains and legumes, have more of some nutrients than the regular seeds, so with some things, like the wheat, they will dry it again, then grind it into flour. They are usually considerably more expensive, so I never bought any, but I did make some once, of both wheat and rye - just sprouted them to the length of the seeds, then dried them, and ground them. Nothing much different about the flavor in the breads, however.
One thing I did once, that had a delicious flavor, was made waffles with about 2/3 masa harina, and 1/3 flour, to get that masa flavor.
If I were going to use grits in waffles, I would probably grind them finer - I'd be afraid the coarser grind would create a dry waffle, unless it was pre- cooked, and cooled, before mixing with the other ingredients.