I created this recipe after being begged by the kids for sweet treats at breakfast. These waffles feel indulgent and treaty, but are actually super good for you; packed with omega 3 rich milled linseed and fibre boosting wholemeal flour and oats. Give them a try.

I simplified the recipe as most require beating eggs into peaks, but this uses baking powder to cut out this stage – its a simply measure it out, mix it, pour and griddle it recipe. I make it there and then but it can keep in the fridge for the next day but might need loosening with a bit of milk the next day as the linseed is absorbent.

Ingredients

85g wholemeal plain flour – get a decent brand that is stoneground as it has many more nutrients in it

45g oat flour – put oats in the processor and whizz until they resemble flour

1/2 tsp baking powder – heaped

1/2 tsp salt

1/2 tbsp sugar

2 medium eggs

215ml milk

3 tbsp coconut oil – if you dislike coconut taste then use 50g butter – make sure its soft as you need to whisk it

2 heaped tbsp milled flaxseed

1/2 tbsp ground cinnamon

Method

Put it all in a bowl and whisk, its easier to do with a electric whisk due to the butter/coconut oil as it needs to be mixed to create a lump thick free batter

I have a non stick waffle maker, but you could blob the batter onto a preheated frying pan or skillet

I use about 1/2 a cup scoop of batter into the waffle maker

Cook until browned

Eat with butter, or maple syrup, or honey – you don’t need much. I reckon it would also go nicely with a yoghurt dip and berries.

Let me know what you think, by commenting below!