Waffles with Two-Berry Syrup

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 cups blueberries frozen
• 1.5 tablespoons canola oil 
• 0.8 cup egg substitute 
• 1.5 cups milk fat-free
• 2 tablespoons flaxseeds 
• 1 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 cup maple syrup 
• 1.5 cups raspberries unsweetened frozen
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup wheat germ toasted
• 0.5 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• sauce pan
• knife
• blender
• measuring cup
• toaster
• waffle iron

Directions

1. To prepare waffles, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4 cup flaxseed meal. Set the flaxseed meal aside. Lightly spoon flours into dry measuring cups; level with a knife.
2. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
3. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.
4. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.
5. To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated.
6. Serve warm over waffles.
7. Note: Look for flaxseed, a grain rich in heart-healthy omega-3 fats, in health-food stores of large supermarkets. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.