A recipe for waffles made with actual whole foods and healthy flours. NO gluten-free mixes. They are crispy on the outside and light and fluffy inside.
Ingredients
6 tbsp
Almond flour/meal, Bob's Red Mill
(or almond)
1/4 cup
Corn flour, whole grain
1/2 cup
Oat flour
1 1/2 tsp
Baking powder
1 pinch
Sea Salt
1 medium
Egg
(separate yolk and white)
3/4 cup
Coconut Milk, Unsweetened
(milk of choice (I use homemade unsweetened almond; ))
1/2 tsp
Vanilla extract, pure
2 tbsp
Maple syrup
1/4 cup
Coconut oil
(melted)
Instructions
1. In a large bowl, whisk together the almond meal, corn flour, oat flour, baking power, and sea salt.
2. In a small bowl, whisk the egg yolk, milk, vanilla, and maple syrup.
3. Pour this wet mixture into the dry mixture and whisk to combine. The mixture will be quite runny.
4. Pour in the coconut oil and whisk again. Batter will still be runny. Let it sit while you beat the egg white.
5. Beat the egg white until it forms firm peaks - this takes about 60-90 seconds. Fold the egg white into the batter. There will still be small lumps of egg white in the batter. This is fine.
6. Make sure your waffle iron is hot and grease it with a little coconut oil. Using a ladle, spoon batter onto waffle iron. On my waffle iron I use a medium high setting, cook it for about 5 minutes, and I get three large waffles from this recipe. Make sure waffle is browned and crispy - as shown in my photos - before you remove it from the waffle iron.
