Yield: 4 Waffles (2 servings)
3/4 Cup (185 ml) Milk, 1 %
1/4 Cup (60 ml) Valley Flax Flour, Golden or Brown
1 Large Egg
1 tsp (5 ml) Sugar
2 Tbsp (30 ml) Canola Oil
1/3 Cup (80 ml) Quick Oats
1/3 Cup (80 ml) Whole Wheat Flour
1 tsp (5 ml) Baking Powder, Sifted
1. In a bowl, combine the milk, Valley flax flour, egg, sugar, and canola oil.
2. Add the quick oats, whole wheat flour and sifted baking powder. Stir to blend.
3. Spray the waffle iron with oil. When hot, add the batter and cook according the manufacturer’s instructions. For a 2-waffle iron, add half of the batter (about 2/3 cup). For a 4-waffle iron, cook all of the batter at once.
Serve with syrup, yogurt, fresh fruit, or topping of your choice.
You can substitute water for the milk, but the waffle will not brown. To have brown waffles, add 15 ml (1 Tbsp) of honey.
You can remove the egg, but add an extra 30 ml (2 Tbsp) of hot milk or water with 15 ml (1 Tbsp) of flax flour stirred in