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Categories:
whole wheat flour all-purpose baking powder sugar salt water ground flaxseed vanilla almond milk Greek yogurt vanilla vanilla bean pod pomegranate seeds cocoa
Viewed: 53 - Published at: 6 years agoIngredients
- 1 cup Whole Wheat Flour
- 1 cup All-purpose Flour
- 3 teaspoons Baking Powder
- 3 Tablespoons Sugar
- 1/2 teaspoons Salt
- 1/3 cups Water
- 2 Tablespoons Ground Flaxseed
- 1-1/2 cup Vanilla Almond Milk
- 1/3 cups Plain Greek Yogurt
- 1 teaspoon Vanilla Extract
- 1 whole Vanilla Bean Pod
- 3/4 cups Pomegranate Seeds
- 1 pinch Cocoa Nibs, For Sprinkling
Method
- In a large bowl, whisk together the flours, baking powder, sugar, and salt.
- In a small bowl, combine the water with the ground flax seed. Slowly whisk in 1 cup of the milk, adding more to the batter when necessary. Stir in the yogurt, then add the vanilla extract. Stir together until combined, then add this into the flour mixture.
- Lastly, slice vanilla bean pod from top to bottom length-wise. Using a knife or small, flat kitchen item, scrape the seeds out of the pod. Then stir the seeds into the batter. Stir in pomegranate seeds.
- Preheat waffle maker according to manufacturer's directions.
- Using a small ladle, pour batter onto the warmed surface until the waffle iron is lightly covered with the batter. Sprinkle on a few cocoa nibs then cook the waffle until golden and crispy (about 2 minutes). Remove the cooked waffle from the iron. Repeat this step until all the batter has been used up. Serve immediately.
