Flaxseed Waffles have crispy edges and a moist center. They taste like whole grain waffles and are suitable for keto, low carb, and gluten free diets.
Servings: 6 waffles
- 2 cups flax seeds * ground
- 2 tablespoons sugar substitute * like Truvia or Splenda Naturals
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon *optional
- 2 eggs
- 1/4 cup butter * melted, cooled
- 2 teaspoons vanilla extract * optional
- 1 1/2 cups unsweetened almond milk * add more if batter thickens too much
Combine the ground flaxseed, sugar substitute, baking powder, salt, and cinnamon, if using, in a medium bowl. Mix well.
Make a well in the center and add the eggs, cooled melted butter, and vanilla extract, if using.
Whisk together, then gradually whisk in the milk, pulling the flaxseed mixture in as well until everything is just wet.
Allow the batter to rest and thicken for just a few minutes, while you preheat your waffle maker to medium heat.
Spread the batter evenly on the waffle maker and close the lid.
Cook until the time is up or the waffles are crisp on the edges - up to 10 minutes.
Remove and serve with your favorite waffle toppings
Tips and Techniques for the Best Flaxseed Waffles
** Nutritional information is an estimate and may vary.
- From a nutritional standpoint, it’s best to grind flaxseed immediately before using it.
- If your batter thickens too much, add milk very gradually to get it back to a thicker, but pourable consistency.
- Store leftovers tightly wrapped in the refrigerator. Use within 2-3 days or freeze up to 3 months.
Serving: 1waffle | Calories: 389kcal | Carbohydrates: 17g | Protein: 12g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 314mg | Potassium: 655mg | Fiber: 15g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.3mg | Calcium: 313mg | Iron: 3.5mg