As I previously mentioned, we were out of flour last weekend but I had a huge hankering for waffles so I got creative with the ingredients we did have… And VOILA! Nutty Gluten Free Waffles happened. I tried remaking them earlier this week but the batch was a flop, don’t let their appearance fool you. The batter was runny and the waffles were floppy. Boo. I like my waffles crispy around the edges and soft on the inside – anyone else?
I’m undoubtedly a pancake lover, but I don’t discriminate. Pancakes, french toast, waffles… They’re all delicious and special in their own ways.
Pancakes have a perfectly flat surface which make them ideal for slathering with thicker spreads like butter and nut butters, as well as topping with spoonfuls of cottage cheese or Greek yogurt.
As for french toast, I tend keep my toppings simple and sweet – a drizzle of honey, maple syrup, or molasses. Since I add a heaping amount of cinnamon and touch of vanilla to the egg batter, there’s already lots of flavor.
And last but certainly not least, waffles. Waffles are wonderful because they’re crispy around the edges and fluffy inside. They’re a great base for almost all toppings (savory included!) because of their built-in pockets.
Ingredients (serves 1):
- 2 tbsp. almond flour
- 1 tbsp. flaxseed meal
- 1/4 cup quick cooking oats
- 1 tsp. baking powder
- 1+ tsp. cinnamon (this is an estimate, I use a shaker)
- 1 tsp. brown sugar *optional*
- 2 egg whites
- 1/4 cup water
- 1/2 tsp. pure vanilla extract
In a medium bowl add the almond flour, flaxseed meal, oats, baking powder, cinnamon, and brown sugar. Stir until combined. Once combined, add the egg whites, water, and vanilla extract. Stir until the egg whites are fully incorporated and there are no visible chunks.
Spray your waffle iron with nonstick cooking spray and wait for it to warm up (my waffle iron beeps and a green light turns on when it’s ready). Pour the batter onto the iron and close. Cook until desired doneness – two cycles on my iron is perfect. Repeat with remaining batter and serve with your favorite toppings.
- As tempting as it is to check on your waffle, don’t open the lid until it’s done! Otherwise you may split your waffle in half because the batter hasn’t cooked all the way through.
- Add raisins, chocolate chips, blueberries, or any of your favorite add-ins directly into the batter or before you close the lid.
- If your waffle is done cooking but sticks to the top or bottom of the iron, use a fork to gently pull it away. Don’t pull too quickly or your waffle may rip.
- Make a batch of waffles ahead of time and store them in the freezer for easy weekday breakfasts. They can be reheated in the microwave or toaster (the toaster will make them crispier).
This morning I topped my waffles with blackberry Chobani and added a sprinkle of chia seeds after the picture. Chia seeds are a great superfood and when they’re combined with a liquid, such as yogurt, they expand! I also had some of the juiciest cantaloupe on the side – a great breakfast to kickoff the 3-day weekend!
Question: What was your last surprisingly delicious recipe?
Question: Whatcha up to this weekend? I have lots of schoolwork to do so my nose will be deep in the books. I’m also planning to do my long run tomorrow and possibly see a movie on Monday!