Back to the Cutting Board
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.