by Chef Omei Eaglerider, Executive Chef, Fry’s Signature Marketplace Culinary School
A few swaps and additions helps to increase the heart healthy aspects of this tasty recipe, and voilà! Serve with a dark green salad to add an even bigger heart-health boost.
- 2 tbs Freshly ground flax seed
- ¼ cup + 2 tbs Warm water
- ½ cup Whole wheat flour
- ½ cup Quinoa flour
- 1 cup Cornmeal
- ¼ cup Toasted wheat germ
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ¼ tsp Cayenne pepper
- 1 ½ cups Plain yogurt (regular or vegan)
- ½ cup Water
- ¼ cup Olive oil
- 1-2 tbs Honey
- 2 Egg whites
- Pinch of black pepper
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, diced
- ¾ cup Corn (frozen, defrosted or fresh from 1 ear)
- 1 Garlic, minced
- 3 tbs Chopped scallion greens
- 2 tbs Chopped cilantro
- 1 tbs Fresh lime juice
- Kosher salt, to taste
- Optional: ½ cup roasted unsalted pepitas
Combine tomatoes, avocado, corn, garlic, scallions, cilantro and lime juice in a bowl; salt to taste. Top each waffle with salsa, sprinkle with pepitas and serve.
- Soak flax in warm water until it forms a thick gel, about 5 to 10 minutes.
- Whisk all dry ingredients together in large bowl
- Whisk yogurt and water in separate bowl. Add in flax mixture, oil, and honey. In a small bowl, whisk egg whites until they hold a peak.
- Stir the buttermilk mixture into the dry ingredients until just combined. Gently fold in the egg whites.
- Scoop batter into waffle iron until it reaches about 1 inch from the edge. Close the iron and cook the waffle until golden brown and crisp, about 3 minutes. Repeat with remaining batter.
Serves 8-10 | Prep Time 10-15 min
To freeze waffles, cool them on wire racks when they are done cooking. Line a baking sheet with parchment paper, add waffles and place in freezer. Freeze for 2-6 hours like this, remove from freezer and seal waffles in resealable plastic bags. Waffles will stay good for up to three months.