Preheat your waffle iron according to the manufacturer's instructions.

In a blender or spice grinder, grind the flax seed into a powder. If using a blender, add the water and blend on high for another minute or so, until the mixture is very thick and goopy. If not using the blender, vigorously whisk the flax and water together in a medium bowl until the same results are achieved. Add the margarine or oil, red wine, nondairy milk, and vanilla extract, and either pulse together for another 30 seconds, or whisk until well blended. 

 In a separate bowl, sift together the flour, cocoa powder, baking powder, brown sugar, and salt. Form a large well in the center, and add the wet ingredients to the dry. Stir until there are no large lumps left, taking care not to over mix.

 Cook about 1/4 of a cup of batter at a time (or however much your waffle iron holds), according to the manufacturer’s instructions. While your waffles are cooking, prepare the syrup.

 In a small saucepan, boil the port for about 7 minutes, until reduced by about half. Add the maple syrup and boil for another 2 minutes. Remove from heat and add the vanilla extract and balsamic vinegar.

 Serve waffles with a bit of non-hydrogenated vegan margarine and warm syrup, or for a really decadent treat, serve with a bit of coconut whipped cream.