You can make these golden crisp waffles from scratch in under 10 minutes. Unlike waffles made with glutinous flour, you don’t have to worry about over mixing the batter making it tough, so blend your way with less dishes and mess.
– 1 teaspoon coconut oil
– 10 tablespoons unsalted butter, room temperature
– 5 eggs
– 1 ¼ cup vanilla protein powder (or 68 grams worth of protein)
– ¼ cup coconut flour
– ½ teaspoon ground cinnamon
– ½ teaspoon baking powder
– ¼ teaspoon almond or vanilla extract
Coat your waffle iron with the coconut oil. Preheat it, about 5 minutes (most waffle irons have “ready” lights that will switch on with the iron is heated).
Place the butter, eggs, protein powder, coconut flour, cinnamon, baking powder, and almond or vanilla extract in blender along with ¾ cup cold water and mix on high until very smooth. The batter will be the consistency of heavy cream.
Pour ½ cup of the batter to the waffle iron (until it just covers the surface of the iron) and close the lid, resting about 3 minutes without moving to allow the waffle to brown and cook through. Transfer to a plate Repeat with remaining batter and serve each waffle with a tablespoon of the butter and 2 tablespoons of the raspberries.
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