1.5 cups - non-dairy Milk, like soy or almond. Mix it with 1 tsp Vinegar and let it stand for a couple of minutes so that it curdles. (If you want softer, less crispy waffles, reduce the non-dairy Milk by 1/4 cup)
1/3 cup - pure maple syrup
1 tbsp - canola or other vegetable oil
2 tbsp - flax meal (powdered flax seeds) mixed with 6 tbsp water
How to Make Maple and Wheat Germ Waffles:
Whisk the dry ingredients - the flour, wheat germ, baking powder, baking soda, and the salt - in a bowl.
Whisk together the wet ingredients - the non-dairy milk, maple syrup, oil, and flax meal.
Make a well in the centre of the flour and pour in the wet ingredients. Mix until the batter is evenly wet, but don't try to whisk out any lumps.
Overmixing batter promotes the development of gluten which can give you a chewy waffle - not what you want.
Bake in a waffle iron according to instructions.
If you follow the directions for a crispier waffle, the waffle will take a longer time to cook.