gardening. cooking. everyday echols family spectacles.
Breakfast is big in the Echols’ house. Missing it, or our morning cup of coffee, just isn’t an option. Unfortunately, making sure that what we eat for breakfast maintains some semblance of “being good for us” is a constant challenge – why do pastries and bacon have to be so good?!?!
On that note, I give to you whole wheat flax seed waffles. Better for you than the average waffle and just in time for the weekend :)
Also, feel free to double this recipe and freeze the extra waffles so you have homemade freezer waffles for the rest of the week! To eat, simply pop the frozen waffles in the toaster and you’re good to go!
1 cup all-purpose flour
1 cup whole wheat flour
2 tbsp sugar
3 tsp baking powder
1 tsp vanilla
1 1/2 cups milk
4 tbsp butter, melted
1/3 cup flax seeds
1) Preheat waffle iron and grease if necessary.
2) In medium bowl, beat together eggs, milk, melted butter, and vanilla. Add both flours, salt, sugar, and baking powder to milk/egg mixture and mix well. Beat in flax seeds until evenly distributed throughout batter.
3) Depending on size of waffle iron, place 1/4 cup batter on each section of waffle iron. Bake ~ 4 minutes until waffles are golden brown. Repeat with remaining batter.
– buttermilk syrup
– cottage cheese, whipped cream, or ricotta with fruit