4 Servings 12 min Cook
6 Tbsp, ground Flaxseed
2/3 Grams Walnuts
2 Cup Almond Flour
1/3 Oz Stevia Sweetener
1 Tbsp Cinnamon
1/4 Tsp Salt
4 Large Egg
1 Cup Silk Unsweetened
1 Tsp Baking Powder
1/4 Cup Greek Yogurt
3/4 Cup Blueberries
1 Cup Raspberries
In a blender or food processor, combine the ground flaxseed, walnuts, almond flour, cinnamon, salt, and sweetener.
Blend until the walnuts are finely ground
In a large bowl, whisk the eggs and 1/2 of the milk.
Add the walnut mixture and combine well.
Cover and refrigerate for at least 1 hour or up to overnight
When you are ready to make the waffles, stir in the baking powder and the remaining milk.
Set the waffle maker to high and cook the waffles until light brown
If you don't have a waffle maker, make pancakes by lightly greasing a non-stick frying pan and when really hot drop heaped tablespoons of the batter on to the surface, keeping them well separated.
Cook for 2 - 3 minutes until the underside is browned then turn over with a fish-slice and cook the other side.
Cook the remaining batter in the same way
Serve with the fruit and yogurt.