This is favorite for kids. You might want to save it for the weekends when there is no time crunch. The separated eggs with the egg whites beaten then folded in make a lighter waffle since almond flour can make them a bit ‘heavy’.
1 cup almond flour (Trader Joe’s)
½ cup coconut flour
½ brown rice flour (optional)
¼ cup amaranth or tapioca flour (optional)
¼ cup ground flax seed (Trader Joe’s)
½ tsp sea salt
4 eggs, separated
1 to 2 cups almond, hemp, hazlenut or rice milk
1 tbsp honey or maple syrup
1 tbsp sunflower, grapeseed or coconut oil, liquefied
- Pre-heat waffle iron; start Berry Syrup (below)
- In large bowl mix dry ingredients
- Add egg yolks, milk, oil and sweetener to mix
- In separate bowl whip egg whites until stiff
- Gently fold egg whites into batter (don’t over mix)
Add-in ideas:
Mashed bananas, blueberries or apples
For pumpkin waffles, add canned pumpkin & spices
Top with:
Chopped raw nuts
Fresh berries, sliced bananas
Pure maple syrup or berry syrup (recipe below)
Berry Syrup
2+ cups fresh or frozen berries
1 tsp vanilla
1 Tbsp sweetener – honey, Stevia or pure maple syrup (optional)
- Put berries in medium sauce pan over medium heat – then heat to boiling; reduce to simmer and let berries breakdown and thicken
- Add vanilla and sweetener, if desired
