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5 from 1 vote

Vegan Maple Wheat Germ Waffles

Maple and Wheat Germ Waffles
Course: Breakfast
Cuisine: American
Servings: 8 waffles


  • 1 ½ cups whole wheat pastry flour
  • ½ cup wheat germ (use bran for a variation)
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups nondairy milk , like soy or almond. Mix it with 1 teaspoon vinegar and let it stand to curdle for a couple of minutes. (If you want softer, less crispy waffles, reduce the nondairy milk by ¼ cup)
  • cup pure maple syrup
  • 1 tablespoon vegetable oil
  • 2 tablespoon flaxmeal (powdered flax seeds) mixed with 6 tablespoon 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.