Savory Honey Cornbread Waffles

In a small bowl, whisk Greek yogurt, water, oil, honey, and egg until combined. Set aside.

In a large bowl, stir flour, cornmeal, flaxseed meal, baking powder, baking soda, and spices. Pour wet mixture into dry and mix again until just combined and only a few lumps remain.

Heat waffle iron and grease with a little oil if needed. Drop about 1/4 cup of waffle batter into the iron and close, cooking until crisp and golden brown on both sides. Cooking time will vary for different waffle markers, so keep an eye on yours. Remove from heat and set aside to cool slightly.

If you choose to add the egg, cook that as you prefer now. Top waffle with avocado, salt and pepper, and fresh herbs. Serve with additional fried egg and mixed greens.

Leftovers can be stored in the fridge for up to one week, or in the freezer for a couple months. Enjoy!