I got up yesterday wanting to make a special breakfast for Brandon on Valentine’s Day, but I didn’t have to look to hard find something I wanted to make: my new favorite waffle recipe practically called out to me from the page in my cookbook and I couldn’t resist. In the past waffles were reserved only for special days because despite how yummy they are, they aren’t the most healthy breakfast in the world. Since Brandon and I are both dieting, waffles would normally be out the question. But now that I’ve found this recipe I can make waffles every weekend and we don’t have to feel guilty about eating them!
These waffles are half all-purpose flour and half whole wheat flour, wheat germ and ground flaxseed (which is especially heart healthy). But despite sounding very…well…wheat-y, they don’t taste like it all. They taste like normal waffles, except that the whole wheat adds another dimension to them. These are sweeter, lighter and fluffier than my normal waffle recipe. I usually drown my waffles in syrup, but I’ve found with these I don’t want to. I like the taste of them so much by themselves that they don’t need much extra syrup.
But, of course, this blackberry syrup? It’s really good, too, and it compliments these waffles well. I used blackberries because I had a bag of them in the freezer, but I’m sure this would be equally good with blueberries or raspberries. You could even do a couple of your favorite berries together.
You can’t really go wrong with these waffles. They only take a few minutes to whip up, they are lighter and healthier than a normal waffle recipe but still manage to taste even better.
adapted from Cooking Light Complete Cookbook
Breakfast | Servings: This recipe makes 5 waffles in my Belgian waffle maker (about 1/2 cup batter each), I think you’d get at least double that in a regular waffle maker.
Prep time: 15 min | Cook time: 25 min | Total time: 35 min
- 2 tbsp. flaxseed (1/4 cup ground) – This can be omitted if you don’t have any, you may have to to a health food store to find flaxseed.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup toasted wheat germ
- 2 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups fat-free milk
- 3/4 cup egg substitute or 3 eggs (it’s obviously lower fat/healthier with the egg substitute, but I usually make it with real eggs)
- 1 1/2 tbsp. canola oil
- 1 tsp. vanilla
- 1 1/2 cups fresh or frozen blackberries – no need to thaw (substitutions: blueberries or raspberries)
- 1/2 cup maple syrup
- 1/4 tsp. cinnamon
- Combine berries, maple syrup and cinnamon in a sauce pan. Cook over medium heat until thoroughly heated, turn down to low to keep warm until ready to serve.
- Meanwhile, place flaxseed in a clean coffee grinder or blender and process until ground to 1/4 cup flaxseed meal.
- Combine flaxseed meal, flours, wheat germ, sugar, baking powder and salt in a large bowl.
- Combine milk, egg, oil and vanilla in a separate bowl.
- Make a well in the center of the flour mixture and pour the milk mixture into it. Stir just until moist.
- Coat waffle iron with cooking spray and preheat. Follow your waffle iron instructions to make all the waffles.
Serve immediately topped with warm blackberry syrup.