Originally I made these waffles for breakfast one day, but once realising I would only eat two and the batch made twenty I decided to try freezing them. Before I knew it I was putting these from the freezer into the toaster daily, and I had the best breakfast ever made in a flash.
These waffles are crispy on the outside, fluffy on the inside, and make it so satisfying to know you have breakfast prepared.
Toaster Waffles
Course: Breakfast, DessertCuisine: BelgiumDifficulty: Medium
Servings
20
WafflesPrep time
10
minutesCooking time
20
minutesTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
40 g 40 Ground Flaxseeds
1/2 cup 1/2 Water
3 1/2 Cups 3 1/2 Milk
2 TBS 2 Lemon Juice
3 1/2 Cups 3 1/2 Flour
2 TBS 2 Baking Powder
1 tsp 1 Salt
1/3 Cup 1/3 Raw Sugar
1/2 Cup 1/2 Oil
2 tsp 2 Vanilla Essence
Directions
- Preheat your waffle iron whilst you prepare your mix, you want that thing hot! In the meantime mix the flaxseeds and water together and set aside to make your flax eggs. Combine the milk and lemon juice in a jug and set aside to create your buttermilk.
- In a bowl whisk together the flour, baking powder, salt and sugar. Add in the flax eggs, buttermilk, and rest of the ingredients and stir until just combined – you want the mixture thick.
- Spray the waffle iron with oil on both sides then fill with the mixture. Feel free to add in choc chips or blueberries if you like. Make sure to not underfill the iron, you’re best to overfill; then cook until golden, flipping if necessary.
- Eat right away with any toppings you please, otherwise these freeze amazingly and can go into the toaster from frozen. Enjoy!
