Savory, Crunchy Dinner Waffles with Tomato Salsa

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.

  1. Soak flax in warm water until it forms a thick gel, about 5 to 10 minutes.
  2. Whisk all dry ingredients together in large bowl
  3. 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.
  4. Stir the buttermilk mixture into the dry ingredients until just combined. Gently fold in the egg whites.
  5. 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

Chef’s Note:

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.