Some days we have more time for breakfast than others. On those rare occasions when I can sleep in and have a leisurely breakfast before starting my day, I enjoy making Belgian Waffles. This is a treat as each waffle takes a few minutes to cook, each flavor is a delight and wants to be savored, slowly, and it is a filling meal.
Belgian waffles are weekend and holiday treats. I usually follow them by a workout. I cannot think of a better way to spend the day…unless it was to share the meal and workout with all my family and friends!
NOTE: This recipe reflects a modification of “Easy Waffles” from the Pamela’s Products Website.
1 cup Pamela’s Baking & Pancake Mix
1 cup Flaxseed Meal (I use Bob’s Red Mill)
3 /4 Cup water or milk of your choice…I tend to use Almond Milk here
1 scoop Vanilla Protein Powder (Gluten Free) or 1 TBSP Vanilla flavoring, Almond Flavoring, or Maple Flavoring.
Optional Batter Stir-Ins:
Berries, Dried Fruit, Chopped Nuts, or Chocolate Chips
Fresh Fruits and Nuts
Honey (instead of syrup)
Peanut Butter + Jelly or Fruit or Dark Chocolate Chips
Coconut Butter + Fruit (Fresh or Dried)
-Combine ingredients in a mixer and stir until all lumps are removed.
-Pre-Heat waffle maker
-Add batter to waffle maker…start in the center so it does not ooze out the edges!
-Cook until the indicator on your waffle maker says it is done
-Add toppings and serve
NOTE: Leftover waffles can be stored in an airtight container. They reheat best in a toaster oven or oven. Leftover batter can be stored in an airtight container for about 5 days.