1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup whole unprocessed flaxseeds (or flaxmeal)
1 tbsp baking powder
1/2 tsp coarse kosher salt
2 cups milk* (I used 1%, but I imagine you could use a thin yogurt or buttermilk as well)
1/4 cup melted butter (I used vegan Earth Balance)
2 large eggs*
2 tbsp agave nectar honey
Nonstick vegetable oil spray (for waffles) or melted butter (for pancakes)
Agave nectar or maple syrup, yogurt, and berries/fruit for serving
*For a vegan version, use soymilk or a thin yogurt. To substitute eggs, I find flaxseed meal works. For one egg, simply mix 1 tbsp flaxseed meal with 3 tbsp water and let sit for 2 minutes.
- Whisk first 5 ingredients in large bowl to blend. Whisk milk, 1/3 cup melted butter, and eggs in medium bowl to blend. Gradually whisk milk mixture into dry ingredients. Allow batter to rest at least 30 minutes and up to 2 hours.
- For waffles, spray iron with nonstick spray and preheat. Pour batter into center and spread almost to edges. Close waffle iron. Cook waffles until crisp. Repeat with remaining batter.
- For pancakes, brush large griddle or skillet with melted butter and heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle and cook until bubbles form atop pancakes and bottoms are golden, about 2 minutes. Turn pancakes over and cook until golden on bottom, 1 to 1 1/2 minutes.
- Top with agave nectar, fruit, and yogurt for serving.
- Note: To keep warm, place in a 300 degree F oven until all the batter is cooked.