{gluten-free, dairy-free}
I could start this post by going on and on about how these waffles are perfectly crisp on the outside, and oh-so fluffy on the inside… how they pair so perfectly with sliced bananas and honey, with a side of coffee… how they turn a regular morning into something sweet… but I’ll just give you the recipe and some mouth-watering pictures because ain’t no one got time for all that.
For some protein-packed waffles, check out this recipe.
| Prep Time | 10 Minutes |
| Cook Time | 15-20 Minutes |
| Servings |
Waffles
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Ingredients
- 1/2 cup Gluten Free All Purpose Baking Flour (I like Bobs Red Mill)
- 1/4 cup Almond flour (you can buy this or make it by grinding almonds in the food processor)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp Sugar or 1/2 tsp stevia
- 1 Tbsp olive oil
- 3/4 cup Unsweetened almond milk
- 4 Eggs separated
- 1 tsp vanilla extract
Ingredients
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Instructions
- Pre-heat waffle iron.
- In a large bowl, mix together the gluten-free all purpose flour, almond flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whip the egg whites until they form stiff peaks or resemble whipping cream.
- In a small bowl, whisk together almond milk, egg yolks, vanilla extract, and oil. Add the milk mixture to the dry ingredients and blend together.
- With a rubber spatula, gently fold the egg whites into the rest of the ingredients. This final mix should be light and fluffy!
- Spray waffle iron with cooking spray and pour in the batter! Follow the instructions specific for your waffle maker or cook about 2 minutes on each side.
- You may add in blueberries, chocolate chips, or your favorite waffle pairing! I like topping mine with banana slices and a drizzle of local honey.
Recipe Notes
This recipe was adapted from Bobs Red Mill.
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