1 ½ cup whole wheat flour
¾ c. all purpose flour
1/4 c. garbanzo flour
1 T. baking powder
2 T. Sucanat
½ tsp. salt
¼ c. corn starch
¼ c. flax seed
½ cups boiling water
3 c. soymilk
1 ½ tsp. Vanilla
2 T. oil
In a large bowl, place the flours, baking powder, sucanat, salt and corn starch.. Mix together. In a dry blender, place the flax seed & buzz until it’s meal. Add boiling water. Blend very well. Add soymilk, vanilla and oil. Pour mixture over dry mixture and stir just until blended. Don’t over beat. Cook like any normal waffles or pancakes. These freeze well.
OPTION : add 1 banana to the flax mixture in the blender)
(My family prefers these to the heavier waffles made without leavening. With some fruit topping and cream topping you can give Perkins a run for their money with these waffles!)
WAFFLE BAKER TIP: If your waffle maker tends to stick – try brushing it with liquid lecithin after it has heated before pouring in the batter for the first waffle. Pam, etc is usually sufficient for us after that 1st one.
Fruit Topping
1 12 oz. Can frozen fruit juice concentrate (I usually use apple or white grape)
2 cups water
3-4 T. cornstarch (mix in with part of the water)
2-3 cups berries, peaches, apples, etc.
Bring the juice concentrate and 1 ½ c. water to a boil. Mix the cornstarch into the remaining ½ c. water. Add fruit to hot juice. Stir in cornstarch and stir until thick.
You can increase or decrease water according to your needs. (More water – less sweet; Less water, more sweet)
Creamy Topping
(borrowed from Dr. Pat Pagan & Chloe Sutliffe)
½ c. dried pineapple
½ c. water
1 c. raw cashews
1 tsp. Vanilla
1/8 tsp. Salt
Simmer pineapple and water together until pineapple is softened. (Can be done in the microwave.) Blend with cashews, adding enough additional water to make it blendable. Add the vanilla and salt.
