|Topped with coconut cream and homemade blueberry preserves|
This large batch will feed a big family or gathering, or can be frozen and toasted later, as a quick breakfast.
3 1/2 cups flour (all-purpose or wholegrain, or a combination)
2 TBS baking powder
2 TBS sugar
1 tsp salt
6 tsp flax meal
Combine all dry ingredients. Mix well.
To dry mixture, add:
3 3/4 cups water
1 cup olive or coconut oil
2 tsp vanilla extract
Stir till just combined. Batter will be lumpy. Do not overmix; your waffles will be hard :(
Cook in a waffle iron. Serve warm with your choice of toppings, or allow to cool on a rack or tray, transfer to a freezer bag, and freeze.
Makes approximately 20 waffles.