Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 medium chaffles

Nutritional Info (Per Serving):

140 Cal | 11 g Fat | 4.7 g Protein | 4.5 g Carb | 3.8 g Fiber | 0.7 g Net Carb

Ingredients:

2 cups ground flaxseed

2 teaspoons ground cinnamon

1 teaspoon of sea salt

1 tablespoon baking powder

1/3 cup / 80 ml avocado oil

5 eggs, at room temperature ½ cup / 120 ml water

Whipped cream as needed for topping

Directions:

  1. Take a non-stick waffle iron, plug it in, select the medium or medium-high heat setting and let it preheat until ready to use; it could also be indicated with an indicator light changing its color.
  2. Meanwhile, prepare the batter and for this, take a large bowl and then stir in flaxseed, salt and baking powder until combined.
  3. Crack the eggs in a jug, pour in oil and water, whisk these ingredients until blended and then stir this mixture into the flour with the spatula until incorporated and fluffy mixture comes together.
  4. Let the batter stand for 5 minutes and then stir in cinnamon until mixed.
  5. Use a ladle to pour one-fourth of the prepared batter into the heated waffle iron in a spiral direction, starting from the edges, then shut the lid and cook for 5 minutes or more until solid and nicely browned; the cooked waffle will look like a cake.
  6. When done, transfer chaffle to a plate with a silicone spatula and repeat with the remaining batter.
  7. Top waffles with whipped cream and then serve straight away.