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Waffles

adapted from Cooking Light Complete Cookbook ^[1]

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

Ingredients

• 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

Blackberry Syrup

• 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

Process

1. 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.
2. Meanwhile, place flaxseed in a clean coffee grinder or blender and process until ground to 1/4 cup flaxseed meal.
3. Combine flaxseed meal, flours, wheat germ, sugar, baking powder and salt in a large bowl.
4. Combine milk, egg, oil and vanilla in a separate bowl.
5. Make a well in the center of the flour mixture and pour the milk mixture into it. Stir just until moist.
6. 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.