These waffles are by themselves very sweet because of the maple syrup, and they are extraordinarily crispy. 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.
Maple And Wheat Germ Waffles [Vegan]
- 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.