The great thing about a waffle iron is that the hot iron squishes and hides a multitude of healthy stuff.
Inside each of those little squares are hidden flax and chia seeds — and you would never know it.
Why flax seed?
Flax seed is high in most of the B vitamins, magnesium, and manganese, but also, most of the oil in flax seeds is alpha linolenic acid (ALA), an Omega-3 which is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Plus flax contains soluble and insoluble fiber that helps to stabilize blood sugar, and, of course, promotes proper functioning of the intestines.
Why chia seeds?
No room to list all the health benefits here, but 2 tablespoons of Chia contain 7 grams of fiber, 2 grams of protein, 205 milligrams of calcium, 5 grams omega-3. And, Chia seeds are an excellent source of antioxidants — even more antioxidants than fresh blueberries.
Perfect.
Then, using my sourdough starter, to help the body digest the wheat contact of the batter, I’m all set to make a healthy breakfast.
But hang on just a minute — before you start — know that chia seeds coagulate… that wonderful character that makes a healthy jam, without pectin, can truly work against you when making waffles. 
Soon, the batter will become like glue, and make it impossible for you to open your waffle iron! Trust me — been there.
The solution, add the chia/flax seed mixture at the very last minute. Scoop out the proper amount of batter for one waffle, and mix in the chia/flax seeds, and then pour onto your waffle iron.
Perfect.
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