Ingredients

• 1.5 cups - whole wheat pastry flour
• 1/2 cup - wheat germ (use bran for a variation)
• 2 tsp - baking powder
• 1/4 tsp - baking soda
• 1/4 tsp - salt
• 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.
• Serve hot.
• Recipe Courtesy: Holy Cow Vegan