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!
Enjoy this Gluten Free YogaLean Meal and find other Gluten Free recipes at http://healthyrecipevariations.blogspot.com/.
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.