I had to substitute, I screwed up on the amount of flour, and it still turned out great! I had no whole wheat pastry flour, so I used half all purpose, half regular whole wheat and missed the part of the recipe calling for an additional 1/4 cup of all purpose flour. Then I was afraid to add too much flax meal, so I only used a 1/4 cup and substituted oat flour for the wheat germ, but increased it to 1/2 cup. The batter was a little thin, but the waffles turned out great and the kids loved them. Of course my homemade apricot syrup and the whipped cream probably helped too... However, this is a great recipe that lends itself well to substitutions! UPDATE 2/4/2014 The original review I made several years ago. Since then this became my go-to waffle recipe because it is healthy and yummy. I still change out the flours depending on what I have on hand, sometimes oat flour, sometimes spelt or coconut flour. I like to be adventurous. I don't always use skim milk and rarely have wheat germ on hand, so I adjust the flour ratios to compensate. I do use golden flaxseed meal. The recipe always turns out lovely, though it does have a tendency to stick to the waffle-iron at times. For that reason I add a little extra grapeseed oil and if it still sticks, I spray the waffle-iron with nonstick spray between each waffle. I think part of why my waffles taste so good is that I use my homemade sugar free applesauce.
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I had to substitute, I screwed up on the amount of flour, and it still turned out great! I...