In large bowl add:
2 large eggs, beaten
3 Tbsp. ground Flax Seed (I grind my own in a blender)
2 1/2 cups water
1 teaspoon vanilla
5 Tbsp. melted butter
1 teaspoon of salt
1/2 teaspoon powdered stevia
1 Tbsp. homemade corn-free baking powder
2 Tbsp. Tapioca Flour
Mix together with wire whisk and add:
1 1/4 cup oat flour
1 3/4 cup oat bran
The batter will thicken upon standing so if the batter is a bit thin, let it set for about 5 minutes. Don’t be tempted to add more flour because believe it or not it will thicken quite a lot! I use a 1/3 cup measuring cup to pour batter into waffle maker, no need to grease it.
We eat the waffles with lots of butter and my homemade sugar-free maple syrup.
I freeze the leftovers. Cool on wire rack completely and wrap each waffle in wax paper and put them in a gallon zip-lock bag. I fold the used wax paper sections and reuse next time. I put frozen waffles in the toaster and they do brown up some and are a bit crunchy. My husband loves his soft in the microwave on high for about 1 minute.