I can still remember the smell of warm waffles from childhood, when my grandmother used to do them almost every weekend in the summer time. Those sweet and crispy thin waffles were the best treat you can have, when you are five years old. I can skip breakfast, lunch, dinner and all I would like to eat are waffles.
We still have the old fashioned at least 35-40 years old waffle machine at home and it’s the best machine I have ever used. I don’t mind the thick waffles and you can always use this recipe for thick waffles as well. However, if you tell me that you are going to make waffles, then I can usually only think about those thin crispy waffles.
I have dreamed about healthier version of waffles so long and I almost gave up creating a perfect recipe for them but then I finally succeed! Crispy waffles that stay together properly and don’t stick at the bottom of the machine. I can’t believe that it’s mostly made out of almond meal, eggs and honey. It’s all refined sugar, dairy and gluten free. Also, you can always add some protein powder to the batter if you would like to have some extra protein.
- 160 g almond meal
- 4 tbsp tapioca starch
- ½ tsp baking powder
- ¼ tsp ground vanilla bean
- pinch of salt
- 2 tbsp honey
- 2 eggs
- 100 ml cashew milk (or almond milk)
- 1 tsp vanilla extract
- 1 tsp melted coconut butter + some coconut butter for greasing the waffle machine)
- Mix together all the dry ingredients (almond meal, tapioca starch, baking powder, salt and vanilla).
- Separate egg yolks and whites. Whisk the egg whites until foamy. Add honey (one tablespoon at time) and whisk until soft peaks are formed. Set aside.
- Add egg yolks, melted coconut butter and milk into dry ingredients and whisk it together. Gently fold in the egg white mixture.
- Grease the waffle machine with coconut butter and add about one tablespoon of batter to the machine (depends on the machine). Repeat the same process with the rest of the batter. Roll the thin waffles right after they come out of the machine and they are still warm. Later they will crisp up and it’s impossible to roll them. They will stay crispy for about six hours. However, I have noticed that when it’s raining outside, then they won’t stay crispy after three hours or the next day. So, to get most out of them eat them right away.
- Serve with your favourite topping.