Waffles With Two-Berry Syrup

• Waffles:
• 2 tablespoons flaxseed
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup toasted wheat germ
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fat-free milk
• 3/4 cup egg substitute
• 1 1/2 tablespoons canola oil
• 1 teaspoon vanilla extract
• Cooking spray
• Syrup:
• 1 1/2 cups frozen blueberries
• 1 1/2 cups frozen unsweetened raspberries
• 1/2 cup maple syrup
• 1/4 teaspoon ground cinnamon

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. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.
2. 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.
3. To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles.
4. 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.

flaxseed, flour, flour, toasted wheat germ, sugar, baking powder, salt, milk, egg substitute, canola oil, vanilla, cooking spray, syrup, frozen blueberries, raspberries, maple syrup, ground cinnamon

Taken from www.myrecipes.com/recipe/waffles-with-two-berry-syrup (may not work)