I hope everyone is having a good week! This time of year is kind of blah for me. It’s my birthday and Valentine’s day right next to each other. I’m a little over it after my third year away from my husband in February. Luckily, I have lots of other military wives that totally feel my pain. I actually heard a lady at the gym say she had only been with her husband on their anniversary twice in the past 10 years! Whoa! Oh well. This is life! I hope you guys enjoy the recipe. I really encourage you to try baking with flax seed as an egg replacer like this I’ve shown here. It’s not as scary as it sounds! Promise!
This week I’ve decided to dedicate part of my Sunday to cooking a head for the week. It’s an important for my son’s diet and our budget that I cook at home as much as possible, but I get really burned out during the week and inevitably end up eating out. Making and freezing a head certain foods instead of buying pre packaged stuff is a good way to save.
We are also putting a deep freezer in our garage and plan to use the kitchen freezer for more make a head food.
I make these waffles using Red’s Mill Pancake Mix. They freeze really well. For an egg replacement I use flax seed meal for all of my baking, including pancakes and waffles.
To replace one egg mix one tablesppon of flax seed meal with three tablespoons of water. Allow to sit for a minute or two until the mixture thickens. I don’t miss eggs much once I started using flax seed meal, plus it adds extra fiber and healthy fats to our baked goods. I prefer it over applesauce because I didn’t like the apple flavor in everything.
I have included my recipe below. I plan on changing it up every other week when I make a new batch.
1 1/2 cup Red’s Mill Pancake Mix
3/4 cup soy milk
1 tablespoon canola oil
1 tbls flax seed meal + 3 tbls water
1/4 cup raspberry puree
Preheat waffle maker and spray with cooking spray. I use Spectrum coconut oil spray. Extra healthy fat!
Mix the flax seed meal with water and set aside. Combine pancake mix, milk, and oil and mix well. Add flax seed meal mixture and combine. Add the raspberry puree last. I ran frozen rasberries through the food processor but you can use any fruit fresh or frozen.
Make waffles, spraying with cooking oil each time. Allow to cool completely if you plan to wrap and freeze the waffles. I found out the hard way that they get mushy if you wrap amd freeze them warm.
Let me know what you think and don’t forget to pin this recipe on Pinterest!