|Combine all dry ingredients in a large bowl. Add
oil and water. Stir until smooth and light. In a small bowl
whip whipping cream until stiff. Fold into batter mixture.
Cook in hot, well oiled waffle iron until golden brown (makes 7 squares).
Waffles freeze for later toasting well.
Whip cream may be replaced by a whipped mixture 2tsp egg replacer and 2tbsp water, bringing the total protein per waffle down to .24g, but the waffles will be a bit heavier and less rich tasting. I have also experimented with non-dairy whipped topping, but it doesn't really work the same.
calories protein wheat starch 2cups 865 0.67 metamucil 2tsp 3 0 honey 1.5tbsp 68 0 baking powder 3tsp 0 0 baking soda 0.5tsp 0 0 salt 0.5tsp 0 0 rice milk powder 2tbsp 120 1.0 cooking oil 0.25cups 485 0 water 1.5cups 0 0 whipping cream 0.25cups 210 1.25 per batch 1750 2.92 per serving (1 waffle) 250 0.4