Waffles With Two Berry Syrup |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I've made these a few times now and my family LOVES them. I got the recipe from Cooking Light. Ingredients:
2 tablespoons flax seed meal |
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1/4 cup toasted wheat germ |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups nonfat milk |
3/4 cup egg substitute |
1 1/2 tablespoons canola oil |
1 teaspoon vanilla |
cooking spray |
1 1/2 cups frozen blueberries |
1 1/2 cups frozen unsweetened raspberries |
1/2 cup maple syrup |
1/4 teaspoon ground cinnamon |
Directions:
1. To prepare waffles, light spoon flours into dry measuring cups and level with a knife.
2. Combine flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in the center of the mixture.
3. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring JUST until moist.
4. Coat a waffle iron wtih cooking spray; preheat.
5. Spoon about 1/4 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.
6. Cook 5 minutes or until steaming stops; repeat procedure with remaining batter.
7. To prepare syrup, combine ingredients in a saucepan and cook over medium heat until thoroughly heated.
8. Serve warm over waffles.
9. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top plastic freezer bag for storage.
10. Reheat leftover waffles in the toaster.
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