Maple And Wheat Germ Waffles

Around here, the very word “waffles” brings a sparkle to Desi’s eyes. Rivaled only by the word “pancakes.” Which explains why I have so many pancake and waffle recipes plastered around this blog.

This waffle recipe I have for you today is perfect for the morning after Thanksgiving. You are beginning to get hungry again (and never mind last night when you swore you’d never eat another bite as long as you lived). You want to eat something that makes you feel great. Something healthy. Something delicious.

And what’s more healthy than wheat germ, flax meal and whole-wheat flour? What’s more delicious than maple syrup?

These waffles are by themselves very sweet because of the maple syrup, and they are extraordinarily crispy, which is how I love them. The batter is thinner than what you’d get with a typical waffle recipe. If you want to make the waffles less crispy, reduce the nondairy milk by 1/4 cup so you don’t end up cooking them for as long in the waffle iron. You don’t even need to pour more maple syrup or any other syrup over these waffles because they are sweet enough, but feel free if you want to (Desi does).

I have to run now, but keep your eyes peeled for a very special recipe tomorrow to celebrate a very special milestone for Holy Cow!

Hope everyone had a lovely Thanksgiving. Enjoy, all!

Maple and Wheat Germ Waffles

(Makes 8 regular-sized square waffles)

Ingredients:

1 1/2 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 1/2 cups nondairy milk, like soy or almond. Mix it with 1 tsp vinegar and let it stand to curdle for a couple of minutes. (If you want softer, less crispy waffles, reduce the nondairy milk by 1/4 cup)

1/3 cup pure maple syrup

1 tbsp canola or other vegetable oil

2 tbsp flaxmeal (powdered flax seeds) mixed with 6 tbsp water

Whisk the dry ingredients — the flour, wheat germ, baking powder, baking soda, and the salt– in a bowl.

Whisk together the wet ingredients– the nondairy milk, maple syrup, oil, and flaxmeal.

Make a well in the center 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.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

8 thoughts on “Maple And Wheat Germ Waffles

  1. Permalink  ⋅ Reply

    Rashmi

    November 26, 2011 at 12:33am

    Looks very healthy,crispy and delicious.

  2. Permalink  ⋅ Reply

    Anonymous

    November 26, 2011 at 10:57am

    Hi Vaishali,
    Waffles, pies, pancakesetc. are new things to me. Being born and brought up in a lower middle class Indian family, never got an exposure to these things. Also, baking cakes, cupcakes, breads is my personal interest. However they look quite delicious, and would love to try these recipes. I do not have the waffle tray, but would like to buy one soon. Does your 1 cup measures 140 gms or 240 gms of flour?

    God Bless
    Nisha.

  3. Permalink  ⋅ Reply

    Anonymous

    November 26, 2011 at 3:31pm

    Hi Vaishali,
    Is durum wheat flour “the semolina”, our Indian sooji? If yes, can I substitute the whole wheat pastry(WWP) flour with semolina in every recipe that calls for WWP flour? Including the “vegan amaretti”.

    God Bless
    Nisha.

  4. Permalink  ⋅ Reply

    Vaishali

    November 27, 2011 at 2:41am

    Hi Nisha, Many of these foods were new to me too when I first moved here. But as I learned to cook them, I became more curious and adventurous about trying new things. :) About your question on the flour weight, I don’t have a weighing scale, so I cannot tell you for sure. Sorry.
    About durum wheat flour, it is like the flour we use for chapatis in India. You can substitute durum flour for whole wheat pastry flour and get decent results, but keep in mind that the effect will not be exactly the same as with pastry flour, because durum wheat flour contains more gluten.

  5. Permalink  ⋅ Reply

    Anonymous

    November 27, 2011 at 5:37am

    Thanks vaishali for answering all my queries with so much of patience and interest. You have satisfactorily cleared many of my queries and doubts regarding baking etc., and I think its now time for some action.

    God Bless
    Nisha.

  6. Permalink  ⋅ Reply

    GKB

    January 22, 2013 at 12:28pm

    Yum Yum..I don’t have a waffle iron,will this recipe make pancakes?
    GKB

Thank you for visiting Holy Cow! I love hearing from you, so take a moment to say hello or tell me what you thought of this post. Thank you!