Combine the pancake mix, water, flax seeds, salt, pepper, and garlic powder in a medium sized bowl.
Then allow it to rest for five minutes before adding the vegetables.
Gently fold the vegetables into the waffle dough mixture.
Set the waffle iron to medium-high heat and coat the waffle iron with nonstick spray before cooking each waffle for 3-5 minutes until they are all golden brown.
Serve the waffles warm over a bed of arugula, and top them with plant-based butter and fresh sliced scallions.