I’ve recently have got access to my mom’s waffle maker and I already know exactly what I want my Amazon order to look like when I get home.
My weekend breakfasts are a special time for me, and I love switching things up from my regular egg breakfasts and enjoy something sweet in the morning with a good ol’ cup of joe.
Prep Time – 12 minutes
Cook Time – 5 minutes each
Servings – 6-8 Waffles
- 2 cups Almond Flour
- 1 cup Tapioca Flour
- 1 tbsp Baking Powder
- 1 tsp Sea Salt
- 3 Eggs – Separated
- 1 cup Almond Milk – or any nut milk (unsweetened)
- 2 tsp Apple Cider Vinegar
- 1/2 cup Coconut Oil – melted
- 1/4 cup Coconut Sugar
- 1 tsp pure Vanilla Extract
- In a large bowl, combine almond flour, baking powder and salt and whisk together.
- In another bowl, add your almond milk and apple cider vinegar to create a buttermilk. Set aside for a few minutes for it to curdle. Meanwhile, separate your 3 egg whites and blend in a stand mixer or hand mixer on high speed to form stiff peaks, set aside.
- Place your wet ingredients, egg yolks, buttermilk, vanilla, coconut oil and coconut sugar in a bowl and whisk together well. Add your wet ingredients to the dry ingredients.
- Once you have combined your ingredients, fold in your egg whites gently with a rubber spatula, maintaining the bubbles in the batter. This allows your waffles to have a crispy outside.
- Heat up your waffle iron and spray down with coconut oil to prevent sticking. Ladle a 3/4 cup spoonful in the centre of the iron and cook for 5 minutes or until your waffle maker “ready” button light turns on.
- Serve immediately with maple syrup, nut butters, fresh fruit and whipped coconut cream. I like to freeze any extras to pop in my toaster for a quick breakfast option.