1 3/4 cup flour (wholemeal or mixed flours - soya, rice, millet)

1 tab baking powder

1 1/2 teas seasalt (or to taste)

1-2. cup wheatgerm

1/2 cup sunflower oil (or safflower)

1 1/2 cups milk (or yoghurt, soya milk, water or juice)

1 1/2 cup sunflower seeds

1 1/2 cup pumpkin kernels

3 eggs, separated

Sift flour, baking powder and salt. Add wheatgerm. Beat egg yolks and oil together. Gradually add milk. Pour milk mixture into dry ingredients and mix lightly. Stir in sunflower seed and pumpkin kernels. Beat egg whites until stiff but not dry and fold into batter. Drop batter onto preheated and oiled waffle iron and cook until golden.