Ready in 1 hour
Works well with a blend of gluten free flours (e.g. brown rice, buckwheat, quinoa, oat), starches (e.g. corn, arrowroot, tapioca) and ground flax seed (4:3:1). The original recipe called for wheat flour, so a non-GF version of white whole wheat and/or whole wheat pastry flour should be fine.
Heat waffle iron or griddle.
Combine wet ingredients (egg, yogurt, oil) and set aside.
Combine dry ingredients (flour, baking soda, splenda, salt) in large bowl.
Add wet ingredients to dry ingredients
* Adapted from a recipe on cooks.com.