Spread the cream cheese evenly on both waffles.
Place the peach slices onto one of the waffles, and close the sandwich.
Yield: 1 serving
Whole Wheat Waffles:
1/2 cup (120 ml) warm water
3 tablespoons (21g) ground flaxseed
6 tablespoons (90g) butter, melted
1 1/2 cups (355 ml) milk
1 3/4 cups (210g) whole wheat pastry flour (all-purpose flour may be substituted)
1 tablespoon (14g) baking powder
1 tablespoon (13g) granulated sugar (optional)
pinch of salt
Preheat your waffle maker.
In a medium bowl, mix the water and flaxseed. Let it rest for a few minutes, or until it has become thick in consistency. Add the butter and milk, and mix to combine.
In a large bowl, combine the dry ingredients. Make a well in the center, and pour the milk mixture. Stir until just combined, because over-stirred batter can make for tough, rubbery waffles. A few lumps are okay.
Spoon a scoopful of batter onto each waffle grid. Spread the batter to within 1/4 inch of the edge of the grids. Close the lid and bake until the waffle is golden brown.
Yield: 4 to 6 waffles - sizes vary by waffle maker