Sunday morning waffles are definitely my son’s favorite breakfast treat! To make these waffles extra fluffy and decadent, the recipe includes whipping egg whites and then folding them in. You can certainly skip this step but the texture it creates is incredible. Because of this extra step, I designate this dish to weekends only (making time for this before school seems crazy, even for me!). I love folding in chopped mixed berries but my son’s favorite is chocolate chunks. There are unlimited options!
| Servings |
|
- 1 cup cassava flour
- 2 tbs arrowroot powder
- 1 tbs baking powder
- 1/2 tsp sea salt
- 2 eggs room temperature, separated
- 1/2 tbs vanilla extract
- 1/2 cup olive oil
- 3/4 cup hemp milk or other unsweetened milk substitute such as coconut milk
- 1/2 cup mixed berries chopped (optional)
Ingredients
|
|
- Grease and preheat waffle iron.
- Mix dry ingredients in large mixing bowl.
- In electric mixer with whisk attachment or with hand beater, beat egg whites to stiff peaks.
- In separate bowl, add egg yolks, vanilla, olive oil, and milk and mix well.
- Add liquid mixture to dry mix bowl and mix well.
- Fold in egg whites.
- Fold in optional added ingredients.
- Spoon batter into waffle iron.
- Remove from waffle iron when ready.
- Eat right away or freeze for future.
You can mix up the flavor profile by replacing mixed berries with chopped bananas and chocolate chunks or chopped nuts and bananas or sautéed apple chunks and cinnamon-- get creative!!! Also, this recipe works for a regular waffle iron or a Belgian waffle maker-- both create deliciously crisp outside and yummy soft inside waffles.