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Whole Grain Flaxseed Waffles

Course: Breakfast
Cuisine: American
Servings: 4


  • ¾ cup whole wheat pastry flour or white whole wheat flour
  • ¼ cup Manitoba Milling Co Smooth Whole Milled Flaxseed
  • 1 Tbsp sugar
  • ½ Tbsp baking powder
  • ¼ tsp kosher sea salt
  • 1 cup milk of choice
  • ¼ cup canola or vegetable oil
  • 1 egg separated


  • Preheat waffle iron.
  • Mix dry ingredients (flour through salt) in a medium bowl.
  • In a separate bowl, mix milk, oil, and egg yolk and set aside. Whisk egg white in a small dish until light and frothy.
  • Add wet ingredients to dry (keeping egg white separate) and mix until batter is smooth. Gently fold in egg white and stir until well combined.
  • Grease waffle iron with oil or cooking spray. Add ½ cup batter per waffle, cooking until brown and crispy. Serve immediately.


  • For this recipe we used an 8 ½ “ classic round waffle maker (not Belgian). If you’re using a different shape/size, cook time and the amount of batter used may vary.
  • We recommend cooking the batter immediately instead of letting it rest as some waffle recipes will call for.