These waffles were created when my infant son was diagnosed with food allergies. He was allergic to dairy, eggs, soy, corn, nuts, beef, chicken and seafood. Since he was allergic to so many things, I had to get creative and create some recipes that he could handle . Three years later, his allergies are gone but these flaxseed waffles have continued to be a weekly staple in our house. My family likes to eat them with spreadable fruit or pure maple syrup. Pure maple syrup cost more than regular pancake/waffle syrup but you do not need to use as much because it is sweeter tasting. And the best reason to use maple syrup is that it does not contain any artificial ingredients. This waffle recipe is healthier and lighter than a traditional waffle recipe since it does not have the saturated fat from the butter or the cholesterol from the eggs. And these waffles have more flavor too! The nutty flaxseed, the sweet vanilla and the spicy cinnamon add to the depth of flavor of these waffles. It also has the added benefits of flaxseed. Flaxseed is a wonderful little seed that has been linked to preventing diabetes, heart disease and cancer. It has three components that make it so healthy: Omega-3 essential fatty acids, lignans and fiber. Having flaxseed waffles for breakfast is a delicious way to start your day off!
2 tbsp. whole flaxseed, milled up right before using (or you could use 3 tbsp. premilled flaxseed, I prefer to buy whole flaxseed and grind them myself right before I use it, that way none of the nutritional value of the flaxseed is lost. I use a coffee grinder to mill up my flaxseed.)
2 1/4 c. water, divided (3/4 c. and 1 1/2 c.)
1/2 canola oil
1 tsp. vanilla
2 c. unbleached all purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
Combine the flaxseed with 3/4 cup of water in a food processor. Blend together until the mixture resembles the consistency of egg whites, approximately 1-2 minutes. Add the oil, the vanilla and the remaining 1 1/2 cups of water. Blend for 1 minute so that the water and oil combine with the flaxseed mixture. Add the remaining dry ingredients and pulse just to combine the ingredients. Scrape down the sides of the food processor and pulse a couple of seconds longer. You don’t want to overwork the batter once the flour has been added or else the waffles will be tough. Mix just long enough to combine all the ingredients together.
Let the batter rest for about 5 minutes while the waffle iron heats up. Once the waffle iron is heated, spray it with cooking spray and pour on some of the batter. Bake until the steaming slows, or approximately 6 to 7 minutes. Serve the waffles warm. You can keep the waffles warm while you make the whole batch by placing them in a oven set to the warm setting or about 180 degrees. Leftover waffles can easily be reheated in a toaster or toaster oven for breakfast another day. It depends on the size of your waffle maker but mine makes 10 4 inch by 5 inch rectangular waffles.
UPDATE: added the nutritional information for this recipe on 2/21/2011.
12.5 g fat
1 g saturated fat
0 mg cholesterol
275 mg sodium
18 g carbohydrates
1 g fiber
2 g sugar
3 g protein