Whole Grain Belgian Waffle (Vegan)

Whole Grain Belgian Waffles (Vegan)

Adapted from Food Network Kitchens

Serves ~2

2/3 cup unbleached all-purpose flour
1/3 cup rolled oats
2 T. firmly packed light brown sugar
1 T. wheat germ
2 t. baking powder
1/2 t. ground cinnamon
Pinch fine salt
1 Ground Flaxseed Egg*
¾ cup of soymilk milk
2 T. Trans Fat free Margarine, melted
2 T. Walnut oil
Maple syrup, for topping

Preheat a waffle iron to medium-high.

In a medium bowl, mix the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt .

In another small bowl, lightly whisk the milk, margarine, oil, and flaxseed egg.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to over work the batter, it’s fine if there are a few lumps.

Use ~1/2 heaping cup of batter per waffle**. Cook until the outside of the waffle is crisp and inside is cooked through, 3.5 minutes ***

Serve warm with
with maple syrup. Repeat with remaining batter.

*1 Flaxseed Egg = 1 Egg

Boil 3 T. of water on medium heat in a small sauce pan.

Add the ground flaxseed and stir vigorously until the mixture thickens.

**if you’re using a “regular” sized waffle iron, use ~1/4 to 1/3 cup of batter.

***TMost Belgian waffle irons use 4 minutes, but we are using ground flaxseed, which burns easily, reduce the time. If you have a “regular” sized waffle iron reduce the time to 3.

You’ll have to experiment with the first one, if you’re not used to making waffles at home.

t. = teaspoon

T. = Tablespoon