Just because you’re eating healthy doesn’t mean you can’t have waffles. This recipe is a pretty classic waffle recipe with whole wheat flour swapped for standard all-purpose flour, but the addition of flaxseed takes its healthy factor up that extra notch. Make them ahead of time, freeze, and pop one in the toaster when the waffle craving strikes.
Portion Fix containers: 1½ Yellow, 1 tsp
2 cups whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
¼ cup ground flax seed
½ tsp. sea salt (or Himalayan salt)
4 large eggs lightly beaten
2¾ cups unsweetened almond milk
¼ cup pure maple syrup
2 Tbsp. sunflower oil
Nonstick cooking spray
Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.
Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.
Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.
One serving equals one waffle; leftover waffles can be wrapped up and frozen.
**EASY TIP: Don’t want to mix the flour and add all the extra ingredients just buy the Kodiak cakes. I add less water to make it thicker or I’ll add some PB2 to make the batter thicker to make waffles. Break out your waffle iron and BAMMMMMM!!! Yummy breakfast is served!