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Belgian Waffles     Printer Version With Flaxseed Meal
Brand New Recipe Just For No Salt Lifestyle
Lacto Ovo Vegetarian - 2½ Carb Choices

We picked up this idea from a restaurant in the west while on a trip up to Canada and back. They added the flaxseed meal for flavor and fiber. We liked it a lot and although I'm sure theirs had salt in the batter, this one doesn't. The lemon juice helps add the "buttermilk" flavor to the low fat milk and the flaxseed meal enhances the flavor very nicely.
Nutritional Information
Sodium Per Recipe: 263.8 Sodium Per Waffle: 65.9 mg

Per Serving:
Calories: 363
Protein: 8.862 g
Carbohydrate: 36.2 g
Dietary Fiber: 1.441 g
Total Sugars: 10.1 g
Total Fat: 6.824 g
Saturated Fat: 1.357 g
Monounsaturated Fat: 3.508 g
Polyunsaturated Fat: .819 g
Cholesterol: 107 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .054 g
Total Omega-6 FA: 0 g
Alcohol: 17.9
Iron: 2.318 mg
Potassium: 623 mg
Sodium: 65.9 mg
Vitamin K: 2.201 mcg
Folic Acid: 48.1 mcg

Makes 4 Servings (8 doubles)


  • 2 eggs (whites and yolks separated) (126 mg)
  • 1 cup unbleached all-purpose flour (2.5 mg)
  • 1 cup nonfat milk with vitamin A* (126.2 mg)
  • 1 tablespoon fresh lemon juice (.15 mg)
  • 1 tablespoon flaxseed meal (trace)
  • 1 teaspoon vanilla extract (.378 mg)
  • 1 tablespoon extra virgin olive oil (trace)
  • 1 tablespoon Ener-G baking soda (trace)
  • 1 tablespoon Featherweight Baking Powder (13.5 mg)

  • Preheat Belgian waffle iron.

    Break eggs and separate yolks from whites. In a small bowl beat egg until peaks form. Set aside.

    Using a wooden spoon in a medium bowl combine the flour, milk, lemon juice, flaxseed meal, vanilla and oil. Stir until smooth.

    Stir in the Ener-G and Featherweight, then stir in smoothly the beaten egg whites making sure to not over stir.

    Place a half cup of batter on each Belgian waffle square in your Belgian waffle maker. Bake until light indicates waffle is done or longer if you prefer a darker, crispier waffle. Repeat. Makes 6 Squares. Can freeze those you don't serve or eat and use later.

    Serve hot with natural maple syrup or homemade wild berry sauce.
*Low sodium buttermilk will have same sodium level and works much better than milk with any baking you do. If you have access to buttermilk that lists sodium around 130 mg per cup as opposed to 260 mg, then we suggest you try that as well. [Back to Top]