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Flax Freezer Waffles- Homemade and Toaster Ready

One of the first things kids can learn to do themselves in the kitchen is to use the toaster!  I remember my kids being so proud of the morning they “made” waffles, when really, they just toasted some commercial waffles!  However, it’s probably been at least 8 years since I purchased toaster waffles.  There is no need to!  Homemade toaster waffles are better than store bought because:

  • They are cheaper!  I calculated, 0.10 per waffle, vs. 0.24 per waffle.
  • They have fresher and better ingredients! (see below).
  • They taste better!
Homemade Toaster Waffles with Flax Meal- Super Healthy Kids

Commercial Waffles

Homemade Waffles

All you need is about 45 minutes on a slow day (depending on how fast your waffle iron can crank them out)

Step 1: Mix up ingredients (full recipe below)

Step 2: Make Waffles on a waffle iron

Step 3: Stack Waffles with wax paper or parchment paper separating your waffles.

Step 4: Allow to Cool and then place in freezer safe bag and freeze.

Step 5: When you are ready to eat, pop one frozen waffle in the toaster and toast until no longer frozen in the middle!

Step 6: Add fresh fruit and real Maple Syrup!

Flax Freezer Waffles- Homemade and Toaster Ready

Ingredients
  • 3 1/4 cup – flour, whole wheat
  • 5 tsp – Baking Powder
  • 2 tsp – Salt
  • 1/8 cup – Sugar
  • 4 medium – Egg
  • 3 1/2 cup – Milk, Low fat 1%
  • 1 cup, whole – flaxseed, ground
  • 2 tsp – Vanilla extract
  • 1 tsp – cinnamon
Grind flax seeds into flax meal, OR purchase already ground flax meal (and still use 1 cup ground).  Mix all ingredients together and make into waffles. Cool waffles completely and then freeze in a freezer safe bag with wax paper separating the waffles.
Yum


31 Comments

Cassie

Yum! I will be making these within the week. For planning purposes, how much of a cup of the batter would be one waffle? Want to make sure that I don’t make them too big and then not get 12 waffles! Also, any idea of calories/carbs/etc.?

Reply

Yes Cassie! I actually measured for once. I used ½ cup of batter, and the recipe made 6 cups of batter, which is how I got 12! Your waffle iron may be bigger or smaller than mine however!

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Cassie

Thanks! Any idea of calories/fat/carbs/etc.? My baby is too young, but I plan to make these for my husband and me! I don’t buy packaged frozen foods anymore but make my own and freeze. This looks great!

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Cassie

I am eating one right now – yum!! Amazing that they have so much protein. These will probably make us fuller for longer vs regular pancake mix from the store. I LOVE that I controlled the ingredients as well! I bet it is good with fruit mixed in, too!

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These were so easy to make! I added a touch of rose water, and substituted sugar with aspartame since my husband is diabetic. Great blog, and the inclusion of pictures makes the whole thing much easier to follow – I’m visual. Quick question : for how long can you store these in the freezer?
Thanks,
Jessica

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I would only save them for about 2-3 months, tops! But if sealed well, they could store up to 6 months and still taste fine!

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Jessica

Just made these for a breakfast dinner. They were a huge hit with all 3 of my boys. Best part is that we have plenty for breakfast tomorrow!

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Sarah

I just made these and they yielded about 30! waffles. I have a 4 square belgian style maker. This didn’t surprise me because the quantity of the ingredients was pretty high, but surprised it was so far off from the 12 posted. I used about 1/4 cup batter as recommended. Anyway–I’m delighted.

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Holy cow! I don’t know why I would have written 12! ha ha. fixing it now for future reference.

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Kari

YUM! I found this through Pinterest and made these this morning. I cheated and used 1/4 sugar instead of the 1/8, added 2 Tbsp melted butter and used coconut almond milk. They are SO GOOD!! Thanks for the recipe!

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Beth

We love these!! If I wanted to make them with pumpkin purée, do you know what I would need to change in the recipe? Thanks

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Becki

I just made these and they definitely have great potential. I wanted to share that 2 teaspoons of salt was far too much, the waffles were offensively salty. Next time, I will half the salt to 1 tsp. Also, I found that I needed to add a tablespoon of fat (either butter, coconut oil, whatever suits you) in order to keep them from sticking to the waffle iron. Looking forward to trying them again soon with these changes.

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Kristin

The pumpkin purée can also be substituted for the eggs, and the. By using a non dairy milk you could easily make them vegan. My son had an egg allergy when he was younger and we swapped eggs out for pumpkin or banana purée in almost everything including waffles and cookies. :)

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Corinne

Thanks for this recipe! We love waffles, especially my 2 year old… He calls them faffles! I buy whole grain, but homemade is so much better & cheaper than store bought! I’ll be making them this weekend :)

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Shirley

HI Amy, can you sub whole wheat flour for any other flour like gf flour, coconut flour, oat flour, etc ?

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Corinne

Ok. I’m making these as I type (after I had to clean one off my waffle maker because I forgot to re-season it!!!). I started making then as pancakes because I was giving up on the waffle maker, but I decided to clean it :) The pancakes are good, too, though! My question is, 24-30 waffles is in the nutrition section – is this 24-30 quarters? Or 24-30 rounds? I don’t think I’ll get that many!!

Reply

Depends on the size of your waffle maker @Corinne- Ours is fairly small, so it is 24 full waffles.

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Corinne

These are delicious! I am going to make a second batch this weekend. Do you think they would turn out if I subbed oat flour for the whole wheat flour? Thanks!

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