I will admit it, I am not a pancake fan. I love textures in my mouth and pancakes always seem to melt to goo in my mouth. Gross. Enter: The Waffle, that crispy, texturally pleasing disc (or square) of golden goodness that makes this girl long for breakfast (and lunch, and dinner…heck, waffles can happen ANYTIME in this household!). This waffle recipe (the first of two) has become one of our family’s favorite go-to breakfasts. This one is the easier, less ingredient heavy version for when you want waffles NOW NOW NOW! These also come straight out of the waffle iron crispy, though try as I might to keep them crispy as they cool, I haven’t mastered that part yet. So, these are best eaten right off the pan if you love a crispy texture! Keep and eye out as I will post the other recipe in the future, both are equally delicious!
Ingredient suggestion links:
- 1 1/2 cups cassava flour
- 2 1/4 tsp baking powder
- 1/2 tsp himalayan salt
- 1 3/4 cups milk of choice (coconut, almond, whipping cream or raw milk-depending on allergies)
- 3 pastured eggs, separated
- 2 T melted ghee (or coconut oil)
- 1 tsp vanilla extract
- optional toppings: whipped cream or coconut cream, vanilla powder, sliced fruit, maple syrup ect.
- In mixing bowl, whip egg whites till stiff with an electric beater.
- Meanwhile, add the rest of the ingredients (including egg yolks) to a separate bowl and mix till smooth, either by hand or with an immersion blender, to remove all clumps.
- Carefully mix stiff egg whites into batter with a flexible spatula and cook in waffle iron. ( I use a deep round one)
- cook till light turns on and remove. (I use the highest setting on my Oster, but you may need to keep an eye on it depending on your waffle iron model)
- Best served immediately. (1 Batch Makes approximately 6 waffles in my Oster Belgian Waffle Maker)
If you try this recipe out let me know in the comments below!
