Pecan-Flax Waffles 

1 cup whole wheat pastry flour
1 cup unbleached flour
1/4 cup golden flax seeds, ground in coffee grinder or pre-ground
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups vanilla creamer, almond milk or milk alternative
4 oz silken tofu – firm (1/3 of the 12 oz box) OR use 1 ripe banana
1/2 cup water
2 Tbsp mild-flavored oil (grape seed)
1 Tbsp Vanilla (optional if using vanilla creamer)
1/2 tsp almond extract (optional)
1/2 cup roasted pecans (Bake at 350 for 8 minutes - cool and chop)

Preheat waffle iron to medium-high. In a large mixing bowl, combine the flours, flax, baking powder, salt and cinnamon. Using a blender, blend the creamer/milk, tofu, water, oil and extracts, if using. Blend well. 


Lightly stir the liquid blend into the dry mixture, just until dry ingredients are moistened. The batter should be thin-ish. If it is too thick, the yield will be less and waffles not as light. Spray the waffle iron with no-stick spray. Pour batter onto waffle maker (using directions of your waffle iron for quantity per waffle). Add pecans. Bake until steam stops rising from the sides of the waffle iron. Serve with fresh berries, jam or pure maple syrup. Freeze leftovers.  




Pecan Flax Waffles

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