i feel like i’ve really perfected my waffle recipe. brian and i have enjoyed these once a weekend for the past few months, and i think they’re near perfect. i’ve found that using medium-sized eggs are key, as is keeping them in for only 3 minutes. one thing i hate is a soggy, rubbery waffle. if you use medium-sized eggs, these will not be rubbery. they are quite sturdy, and crisp pretty nicely, and should be able to withstand the heavy, delicious weight of toppings like blueberries, strawberries, or peanut butter and chocolate chips. leaving the waffles in the maker for longer than 3 minutes will dry them out, or they could burn quickly, so don’t even think about it.
we’ve made them with blueberries in the batter, but they’re really best with fruit served over the waffles, rather than in them. we drizzle them with maple syrup and hot berries. this recipe is perfect for he and i to split. we get 2 waffles each, and enjoy our waffles with a piece of sausage or a few strips of bacon from kennedy farms (everyone knows they have the best sausage). they’ll keep you full all day, so don’t expect lunch anytime soon! again, this is a super clean recipe. very high in protein, high fiber, low carb, gluten and grain free… i enjoy these without a stitch of guilt, and you should too. half the batch is 300 calories and 14 grams of protein.
yes, this is the same recipe i’ve posted before. but i rewrote the instructions so they are easier to understand, and included a better picture!
we use a belgian waffle maker, and it almost fills up perfectly.
note that this recipe doesn’t multiply well. if you choose to double it, decrease the eggs by one and add a little extra oil.
3 medium eggs
1 tsp maple syrup, agave, or honey
1 tbsp oil
2 tsp vanilla ext
2 tbsp coconut flour
4 tbsp almond meal
1/2 tsp baking soda
1/4 tsp salt
pinch of cinnamon
plug in your waffle iron in order to pre-heat it. if you use it, spray with non-stick spray.
combine wet ingredients together.
combine dry ingredients together.
mix wet and dry ingredients, being sure everything is well incorporated. i usually let the batter set for 5 minutes or so, that way the dry stuff soaks up the liquids nicely.
pour into waffle maker and close lid. i let it cook for 2 minutes before i check it. when waffles are set and outside is slightly crisp, they are done. again, don’t try anything crazy like trying to get them really crisp, they will just dry out and make you sad.
for fruit topping, simply get out a cup or two of frozen fruit from the freezer and saute for 10 minutes. let it cool before pouring over waffles so the liquid thickens a bit. zesting a little lemon in the blueberries is a winning idea, too.
these would make a really lovely dessert, with sweet caramel and nuts, chocolate syrup, or with a scoop of ice cream!