Whole Grain Flax Seed Waffles

So I've finally figured out the secret to preventing waffles from getting soggy while you're waiting for the batch to finish cooking. What I did tonight was heat my oven to 170 degrees, then, as each waffle was finished, I placed it inside the oven directly on the rack. When I was finally finished with all 9 waffles, they were crisp and warm and delicious. Here's a new hearty recipe I tried this evening. I found the original at allrecipes.com HERE, but I made a few adaptations to call it my own. Hope you enjoy! Oh, and HERE'S the nutrition data, minus the flax seed meal, as the data wasn't available.

Ingredients

2	eggs, beaten
1¾	cups milk
¼	cup canola oil
¾	cup grated zucchini
1	teaspoon vanilla extract
1	cup whole wheat pastry flour
½	cup flax seed meal
¼	cup oatmeal
¼	cup all-purpose flour
4	teaspoons baking powder
1	tablespoon sugar
¼	teaspoon salt

Directions

1. Blend zucchini in blender until smooth.
2. In a bowl, combine all wet ingredients.
3. Whisk in dry ingredients until smooth.
4. Pour about ¾ cup batter onto waffle iron and cook until browned.