Vegetarianism aside, I am not a picky eater. I always tell people that if it didn’t come from an animal, I’ll eat just about anything.
This wasn’t always the case. Breakfast was always a challenge for little Alissa. Eggs were out, as you probably know if you’ve read some of my earlier breakfast posts. Know what else was out though? Pancakes. Yes, really. I was the kid who didn’t like pancakes. I think I just didn’t like food that was soggy, and I guess that would be especially true for food that one would make intentionally soggy, as in pancakes onto which every sane kid would dump buckets of maple syrup.
I saw a stand-up comedian on television one time, pondering waffles. They have little syrup compartments. He was right! Syrup compartments are brilliant. I think that’s why I never had a problem with waffles, and I still don’t, and even though I get along pretty well with pancakes these days, waffles remain number one in my breakfast book. Never Eat Soggy Waffles. That’s what they taught us in school. And there’s no reason to. With little syrup compartments, it’s easy to engineer hearty waffles that stay sturdy and delicious.
That’s why I went with whole wheat and cornmeal for these waffles. They are sturdy. Crispy on the outside, light and moist on the inside. Why waste a perfectly good syrup compartment to the potential sogging action of syrup. If you really want to, you can go with all white flour, but don’t. While I didn’t want to go all whole wheat, for fear that things would get a tad chewy, the little bit that’s in there actually works to the benefit of these waffles. Fear not. You’re gonna love these. And if whole wheat is too much for you to handle mentally, just tell yourself you can dump buckets of maple syrup on them.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 tbsp. ground flax seeds
- 3 tbsp. water
- 3/4 cup cornmeal
- 1/4 cup + 2 tbsp. whole wheat flour
- 1/4 cup + 2 tbsp. all-purpose flour
- 1 tbsp. baking powder
- 2 tbsp. sugar
- 1/2 tsp. salt
- 1 1/2 cups unflavored soy or almond milk
- 2 tbsp. vegetable oil
- 1 cup blueberries
- Whisk flax seeds and water together in small bowl. Set aside and allow to sit for about ten minutes.
- Preheat waffle iron and spray with nonstick cooking spray.
- Stir cornmeal, flours, baking powder, sugar and salt together in mixing bowl. Add flax mixture, milk and oil. Stir just until blended. Fold in berries.
- Drop batter into waffle iron and cook according to manufacturer's directions. Serve with maple syrup.