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Sweet Spot Waffles

Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Cuisine Breakfast
Servings 8 half-waffles


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup flaxseeds ground or whole - I usually go half and half
  • 1/3 cup rolled oats
  • 1/4 cup sunflower seeds substitute pumpkin if you like
  • 1 tbsp baking powder
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 2/3 cups milk
  • 1/3 cup vegetable oil
  • 2 eggs


  • In a large bowl, combine flours, flax seeds, oats, sunflower seeds, baking powder, brown sugar, and salt.
  • Add milk, oil, and eggs; mix until moistened. Some lumps may remain.
  • Cook as per your waffle maker's instructions.
  • Serve hot. In my waffle-maker, these are huge, so I serve them in quarters to help guests not overeat.


Whole flax adds texture, but you get more heart-healthy soluble fibre and fats from ground flax. I usually use a quarter-cup of each, but use what you've got.
Waffles lose their crispness when stacked or placed on a plate, so serve right away. If that's not possible, pop them into a 200F oven, directly on the rack, for up to 15 minutes.
Freeze leftovers and reheat in a 300F oven for about 10 minutes. Alternately, you can reheat right in your waffle maker for 2-3 minutes. To save space, I usually just freeze extra batter, which works if I remember to pull it out far enough in advance!
This recipe is adapted from the Hearty Grain Waffles in the KitchenAid manual.
Comments welcome on the Sweet Spot Nutrition Facebook page.