Adding almond extract to this recipe creates a subtle nutty flavor that compliments the crunch of the flaxseed. This recipe is easy to make, keeps well in the fridge, and has health benefits from the flaxseed and whole wheat flour. Perfect for a lazy Saturday morning. Top with maple syrup (Neil’s favorite), butter, berries, powdered sugar, or fresh whipped cream (Whitney’s favorite).


1 cup all-purpose flour
1 cup white whole wheat flour
1/3 cup whole flaxseeds
1 1/2 teaspoons baking powder
3 whole eggs
2 cups milk
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup butter, melted


In a large bowl, whisk eggs, milk, and almond extract.

In a separate bowl, combine both flours, baking powder, salt, and flaxseeds. Slowly add the dry mixture to the wet, and combine until smooth. Add melted butter to the batter, and continue to blend.

Coat a waffle iron with non-stick cooking spray and heat iron. Once iron is ready, pour about a 1 cup of the batter onto the iron, and cook until golden brown. Serve warm with toppings of choice.

Makes 4 large waffles.

*Leftover Tip: Store left overs in the fridge covered in plastic wrap. When ready for a waffle during the week, break the waffle in half or in fourths and pop it in the toaster. Makes a great quick breakfast on the way to work!