I grew up never eating waffles. Nigel on the other hand, is definitely a waffle guy; he even owns a waffle iron. This may explain why the morning before he left for a 2 week trip, he woke up craving waffles. Though we had no eggs or milk in the house, we were determined, so after a quick trip to the store, I turned to Sprouted Kitchen for their go-to waffle recipe. You will not be disappointed. Trust me.

FLAX MEAL WAFFLES // made 3-4 waffles

Adapted slightly from Sprouted Kitchen

Heat the waffle iron.


1/2 cup whole wheat flour
1/4 cup all purpose or spelt flour
2T almond meal
2T flax meal
1 tsp baking powder
1/2 tsp baking soda

3 T neutral oil
1 T white vinegar
1 cup milk
1 egg

yogurt and pomegranate to garnish

What to do:

Whisk the egg, milk, OJ and vanilla. Melt the coconut oil and add to the mixture; continue whisking.

In a large bowl, mix together all the dry ingredients. Once combined, and free of lumps, add the wet ingredients and stir to combine.

Add a large scoop of mixture to the hot iron, close the lid and let sit for roughly 4 minutes, or until the steam stops. When the waffle is golden brown, remove and enjoy warm. Don't stack them, they will get soggy.

Top with 1 scoop of yogurt and a handful of pomegranate seeds (or any topping of your choice!).