- 4
- 10 mins
- 25 mins
Ingredients
- 2 cups roughly ground golden flaxseed
- 1 tablespoon gluten-free baking powder
- 1 teaspoon sea salt
- 5 large eggs, I used pastured eggs
- 1/2 cup water
- 1/3 cup avocado oil or extra-virgin olive oil or melted coconut oil
- 1 tablespoon fresh herbs (if making savory) or 2 teaspoons ground cinnamon
Preparation
Step 1
Place your waffle maker on the counter and heat on medium, or your desired setting for crisp waffles.
Combine flax seed with baking powder and sea salt in a large bowl. Whisk to combine fully and set aside.
Add eggs, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
Transfer liquid mixture to the bowl with the flaxseed mixture.
Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
Add in your fresh herbs or stir in the ground cinnamon.
Divide mixture into 4 servings. Scoop each; one at a time, onto the preheated waffle maker and close the top. Cook until it beeps and repeat with remaining batter.
Eat immediately or freeze in an air-tight container for a couple of weeks. Can be frozen and then toasted for a quick breakfast, lunch or dinner.