I am currently all about savory flax waffles! With a side salad and yogurt for dipping. And if you really want to go all out, add a side of bacon or sausage to that plate. The cool thing about savory waffles is #1 they are so EASY to make. When you have a hankering for some “bread,” I have found that paleo waffles are the easiest grain-free “bread” option to add to your plate. They are ready in minutes, and they are foolproof. I’ve never had a batch of waffles disappoint. I wish I could say the same for all the “grain-free bread recipes” I have tried from Pinterest, cuz so many of those recipes have ended up in the compost bin rather than the dinner plate.
These savory flax waffles and a side salad make a great meal anytime of day. And if flax isn’t your thing, try spicing up your go-to waffle recipe with herbs instead of sweetener next time and see whatcha think. Pictured is a side of Cashewgurt which I am also obsessed with at the moment. It makes a wonderful dipping sauce in place of syrup, especially when you mix a few herbs into it.
Savory Flax Waffles
These low carb flax waffles are loaded with savory herbs and cheese. The perfect pairing for a fresh garden salad.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3 people
Calories 274 kcal
Author Andrea
Ingredients
1/2 cup flax meal ground golden flax – see notes
2 eggs
1/2 cup grated cheese (okay to omit cheese) I use goat cheddar
1 Tablespoon oil I use avocado oil
2 to 4 Tablespoons water or “nut milk” yogurt is also an option, but imparts flavor
1/2 teaspoon baking soda
1 teaspoon lemon juice or vinegar – okay to omit
1/4 cup fresh herbs: I use a mix of chives, basil, mint, and a lil oregano & thyme if using dried herbs, use less, and season to taste.
Instructions
Turn on waffle maker.
Measure 1/2 cup of ground flax seed meal. If starting with whole flax seeds, grind them in a coffee grinder first, then measure 1/2 cup.
Mix all ingredients together in a bowl. I add in the grated cheese and chopped herbs last. (Note: if you don’t tolerate dairy, just omit the cheese.)
Grease waffle maker. I spray the waffle maker with oil (see notes for the reusable, refillable pump sprayer I use.)
Spoon batter into waffle maker. This recipe will make approximately 6 waffles. Even it the batter seems “thick” it should spread out just fine when waffles cook.
Cook waffles until waffle maker light tells you they are ready. Repeat.
Serve with yogurt (I love a new dairy-free cashew yogurt, see notes for link) and a side salad. You can also top with fresh basil, sliced tomatoes, or any fresh garden veggies you have on hand. (Note, when I have leeks on hand, I LOVE to saute the leeks in goat milk butter, and then mix them into the waffle batter!)
Recipe Notes
I personally like to use *golden* flax seeds ground up into “flax meal”. I find the golden flax to be a little more mellow in taste than the dark brown flax, but honestly either color seed will work great! You can purchase this pre-ground golden flax meal – link (store in freezer to prevent it from going rancid) or buy the whole golden flax seeds (link) and grind them as needed in a coffee grinder, which is what I do.
I love this refillable, hand pump, olive oil sprayer (link). I make waffles, A LOT, and have gotten my money out of this $8 refillable sprayer. I use olive oil and avocado oil in it.
This is the Belgian waffle maker I use. It has gotten TONS of use, and I still love it. It was $24 when I purchased it 3 years ago, and it’s still going strong! Link here: http://amzn.to/2rEqSrp
I LOVE dairy-free cashew yogurt !! It’s so good! And if you are carb conscious, it’s actually pretty low in carbs. See they list only 3 (large) servings per container, but I usually get like 12 servings, as I add a few spoonfuls to my plate at a time to enjoy with waffles, or mix into a tangy herby dressing.
