Nutty and crisp, and packed with protein and fiber
Prep Time10 minutesmins
Cook Time15 minutesmins
Keyword: Breakfasts, Convalescent/Comfort Food, Dairy-Free (or can be), Desserts & Treats, Gluten-Free (or can be), Low-Carb or Keto, Quick & Easy, Vegetarian (or can be)
Servings: 8mini waffles or 2 medium Belgian wafflesian waffle
Calories: 94kcal
Equipment
1 waffle maker (I use either a mini waffle maker (like this one) or a 7-inch Belgian waffle maker (like this one). )
Ingredients
2largeeggsor ½ cup egg whites
¼cupplain Greek yogurtor plant-based yogurt (these tend to be runnier than Greek yogurt, so reduce added water by 1-2 tbsp)
1tbspolive oil
½cupalmond flourfinely ground; other nut flours work, too; I love pecan and hazelnut flour
3tbspground flax seedI recommend Trader Joe’s own-brand flax meal or Spectrum’s, which were found in a Jan 2023 ConsumerLab review to have the lowest levels of cadmium, a toxic heavy metal
Combine all the ingredients in a medium mixing bowl and whisk to combine. Let stand for 5 minutes to allow the batter to thicken. It should have the consistency of runny cake batter or oatmeal; adjust if necessary (see note below).
While the batter is thickening, preheat the waffle maker.
Spoon the batter into the center of the waffle maker (if using the mini-waffle maker, 1 waffle = 2 heaping tbsp of batter; if using a large Belgian waffle maker, 1 waffle = a generous ½ cup of batter).
Close the lid of the waffle maker to bake the waffle(s).
If you plan to eat the waffles right away, bake them until they are golden brown and crispy (around 3 minutes); if you plan to refrigerate them and toast them up later, bake them until pale golden (2 minutes) as they will darken further during toasting.
Remove the waffle(s) from the waffle maker and place on a wire cooling rack to crisp up before eating. Add whatever topping strikes your fancy; I love Greek yogurt topped with berries, sliced peaches, or fruit preserves.
If you plan to store the waffles for later, let them cool completely on the rack before refrigerating in an airtight container or ziplock bag. These waffles keep for 4-5 days in the refrigerator. They freeze well, too.
Notes
Different types of flax meal absorb different amounts of moisture; the brown flax meal I use here absorbs more water than golden flax meal. Experiment with the one you use until you’re happy with the consistency of the dough and the texture of the waffles/pancakes.