BUCKWHEAT WAFFLES
1½ cups whole-grain pastry flour
¼ cup buckwheat flour
1 cup soy milk or soy yogurt
¼ cup raw wheat germ
Egg Replacer equal to 2 eggs
½ tsp brown rice syrup
4 Tbsps Bragg Organic Olive Oil
1 tsp baking powder
Sift whole-grain and buckwheat flour, wheat germ and baking powder together in large mixing bowl. Beat Egg Replacer; add rice syrup and mix with dry ingredients. Add soy milk (or soy yogurt) gradually and beat vigorously until batter is thin. Add olive oil last. Bake on a hot oiled waffle iron until golden brown, 3–5 minutes for crisp waffles. Serves 2–4.
