Happy Monday! I hope the last few days were relaxing for you all. I have to admit, I am missing weekend brunch’s already. Saturday, we slept in and had a huge brunch of eggs, waffles, sausage and bacon (yep, we couldn’t decide between just bacon or sausage so Chase made ’em both.) The two of us are huge waffle fans- I made them at least once a week for probably two months straight a while ago (partly because we love to eat them but also because they are fun to make- we love our Breville waffle maker- check it out in the shop) and then I realized my clothes were fitting a little tighter. Ugh. So we stopped making those yummy lil’ guys. But then, I came across a recipe in my waffles cookbook
Oatmeal Waffles with Ground Flax Seed
inspired by Oatmeal Waffles with Brown Sugar and Bananas in Waffles: Sweet & Savory Recipes for Every Meal by Tara Duggan
makes 6 waffles
2 large eggs
1 c. 2% milk
1/2 c. half & half
1/2 c. butter, melted
1 t. pure vanilla extract
1 c. all purpose flour
1/4 c. ground flax seed (I put the whole seeds into the blender and ground them using the ice crusher setting until all seeds were broken and the consistency was that of a powder)
1/4 c. wheat germ
3/4 c. rolled oats
3 T. packed brown sugar
1 T. baking powder
1/2 t. cinnamon
1/4 t. salt
Maple syrup and butter for serving
1. Preheat waffle maker
2. In a medium bowl, whisk together eggs, milk, half and half, butter, and vanilla.
3. In a large bowl, mix together flour, ground flax seed, wheat germ, oats, brown sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients and pour in the egg mixture. Whisk until mostly smooth with just a few lumps.
4. Ladle the batter into the waffle making and cook for 3-4 minutes, or until crispy and brown.
5. Serve waffles right away with butter and syrup.
Do you have any healthy breakfast recipes?
XO,
L