Flax seed for breakfast!
Every Saturday morning I make myself breakfast. Pancakes, French toast, waffles, anything sugary and delicious and packed with as much nutrition as possible. I scoured the internet this past Saturday for a waffle recipe that used lots and lots of ground flax seed (or flax meal).
Rarely does the internet fail to procure exactly what I’m looking for. This Saturday, though, after 10 minutes of solid searching, I still couldn’t find what I wanted. Every recipe I clicked on included a menial 1/4 of flax meal alongside 1-1/4 of all-purpose flour/other flour. I wanted at least half the flour to be flax meal!
Because I want a powerhouse hidden in my syrup-drowned breads.
My failed searching meant only one thing: I had to invent my own recipe.
The resulting waffle was seriously delicious. Crispy, filling, and with zero hint of flax seed flavor. Which is great! Because flax seed isn’t exactly mouth-watering. Perhaps the syrup bath had drowned it out. Either way, it was scrumptious!
I let the batter sit for a while so the flax could thicken the mix and the baking soda could bubble up. My recipe serves one large, round waffle, with some batter left over.
Flax Seed Waffles
1/2 c. flax meal (ground flax seeds)
1/2 c. oat flour (1/2 cup instant/rolled/old-fashioned oats ground in a coffee grinder until flour-y in appearance)
1 t. cinnamon
1/2 t. nutmeg (LOVE IT – lessen or omit if you’re not crazy about it)
1 t. baking soda
1/2-3/4 c. almond milk (or other milk)
1 T. vanilla
*coconut oil to grease the waffle iron*
- Preheat waffle iron. I use this apartment-ideal waffle maker. The heat is set at medium-high. High heat for waffles = crispy outside/fluffy inside.
- Grind up oats until they resemble flour. I use this coffee grinder. I shopped around for this puppy and love it. You can probably use a food processor or blender, but I can’t vouch for the results. You could probably just use whole oats, too. But don’t.
- In a food processor (I use this adorable food processor), blend flax meal, oat flour, cinnamon, nutmeg, and baking soda until mixed.
- Add almond milk, vanilla, and egg, and blend until everything’s incorporated. Scrape the sides of the food processor with a spatula, if necessary. Add more almond milk if it’s too thick for your liking (mine was very thick).
- Let your waffle mixture sit until you see 5-10 air bubbles surface. Now it’s ready!
- Dip paper towel into coconut oil (or swipe, if it isn’t already melted in your sauna apartment). Lift waffle lid and rub oil all over upper and lower irons. Messy it up.
- Pour mixture into waffle maker. Don’t pour all of it in! This makes approximately 1.5 waffles. Pour most of it in and smooth it around the waffle maker until it is covering almost the full circle (or square, depending on model).
- Close lid and collect plate/fork/syrup/coffee, placing them in
front of Netflixyour desired seating area.
- You will see steam billow above your waffle maker. Good! Once steam stops, you’re still not ready to eat the waffle. Give it a few more minutes.
- Open the lid and tap your waffle. Does it sound hollow? Does it look delicious? “Golden brown” is a challenging indicator here due to the dark hue of flax meal. You be the judge of doneness.
- When you feel committed, retrieve your plate and flip your waffle onto it.
- Douse your waffle with 100% pure maple syrup (anything else is corn syrup – trust me). Add chopped nuts, chocolate, more cinnamon, whipped cream, or whatever your heart desires. For me, syrup does the trick.
- Eat up! Nom nom.
Here are some hideous photos of my waffle. Sister teased me with “nice paper plate” and asked me to consider “busting out fine China” next time. Maybe.
Do you have a flax waffle/pancake recipe that you love? Or another super-food waffle recipe I should try? Share your ideas below so I can explore them in my kitchen next Saturday!