Waffles with Two-Berry Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Wheat germ and flaxseed are the ingredients that give these waffles a wonderfully nutty flavor and crunchy texture. But it's the syrup, laced with maple and two kinds of berries, that elevates this breakfast to the sublime. Ingredients:
2 tablespoons flaxseed |
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 fat-free milk |
3/4 cup egg substitute |
1 1/2 tablespoons canola oil |
1 teaspoon vanilla extract |
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, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4 cup flaxseed meal. Set the flaxseed meal aside. Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.
2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.
3. To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles.
4. Note: Look for flaxseed, a grain rich in heart-healthy omega-3 fats, in health-food stores of large supermarkets. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.
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