Healthy and satisfying waffles to start your day off right. These "power waffles" get their protein from flax, whole grains, and eggs. Freeze extras so you can toast up quick breakfasts and snacks all week.
Dry ingredients: Use a spice grinder (or blender) to grind flax seeds until the consistency of a fine powder. Transfer ground flax to a large bowl. Add whole wheat flour, quick oats, baking powder, baking soda and salt. Stir until well mixed.
Wet ingredients: In a medium bowl, combine milk and lemon juice. Add eggs, sugar, and vanilla, and whisk until smooth.
Combine: Pour the milk mixture into the bowl of dry ingredients. Gently stir until barely combined (a few streaks of flour are okay!). Pour in the melted coconut oil and stir just until evenly distributed, to avoid overmixing (see note 1).
Cook: Pour batter into heated waffle maker. Cook until golden brown (cooking time will vary by waffle iron). Serve with maple syrup.
Notes
Stirring the melted coconut oil into the batter at the end (rather than stirring it directly into the milk mixture), helps prevent the oil from solidifying. But if a small amount of coconut oil solidifies when you add it, don't worry, it turns back into liquid as soon as it hits the waffle iron!
Make ahead option: To freeze waffles, let them cool completely on cooling rack after cooking. Then, transfer the frozen waffles to freezer bags, remove any excess air, seal and freeze. Reheat the frozen waffles in the toaster.