I accidently used greek yogurt so the batter was too thick, so I added a quarter cup of oat milk to thin out.
And they don’t get soggy when doused in syrup or jam. Lastly we’re lactose intolerant so I use almond yogurt thinned with oat milk and oil or melted vegan butter. But I don’t add the baking soda and powder until I’m ready to cook the waffles.Īlso I add a hefty tablespoon of sugar not so much for sweetness as for browning. I make the batter the night before just so that they’re ready to cook when I get up. Which one am I supposed to use?Īmazing! I have been making various waffle recipes for years and these are my kids’ (and my) favorite. There are "Quick Cooking Oats" and there are "Old Fashion Oats" Two different products. I gently reheat them in the toaster, on the lowest setting, to defrost and crisp them back up.This question still needs answering. In fact, I often double the recipe and store the completely cooled leftovers in the freezer, in freezer bags. It looks absolutely gorgeous! Storing leftovers She graciously allowed me to use her photo here.
#HEALTHY WAFFLE RECIPE HOW TO#
But here are a few ideas for how to top them: I usually serve these keto waffles for breakfast, sometimes with a couple of fried eggs and maybe some oven bacon.Īs for toppings, they're actually very good with no toppings at all, especially if you add blueberries. Frozen blueberries tend to bleed into the batter, staining it. If you do use blueberries, it's best to use fresh rather than frozen ones. You can also add a handful of dark chocolate chips. Yes! I like to add 6 oz of fresh blueberries, folding them into the batter as the last step before cooking the waffles. Frequently asked questionsĬan I add blueberries to almond flour waffles? If you plan on serving them with syrup, you can skip the sweetener altogether. I usually use ½ teaspoon of stevia glycerite. All they need is 2 tablespoons of any granulated sweetener or the equivalent in stevia. You don't want these waffles overly sweet. The exact cooking time will depend on your waffle maker. Generously grease your waffle maker with melted unsalted butter. Add a little water (or more milk) if the mixture seems too dry. Mix the ingredients in one bowl in the order listed. You want it nice and hot by the time the batter is mixed. How to make keto waffles? It's easy! The detailed instructions are included in the recipe card below. Unsalted butter: For greasing the waffle maker.
Kosher salt: If using fine salt, you should use just ⅛ teaspoon.īaking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. I don't recommend using a coarse almond meal - there's a big difference. I use blanched finely ground flour in this recipe. Whole milk: You can also use heavy cream or canned coconut milk if you wish.Īlmond flour: An excellent flour substitute that bakes exceptionally well. You might be able to use a granulated sweetener instead, possibly adding a bit more liquid, but I haven't tried that. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Many of you probably have all of these ingredients on hand!Įggs: I use large eggs in most of my recipes, this one included. The exact measurements are included in the recipe card below. Here's an overview of the ingredients you'll need to make these delicious almond flour waffles. You can pull them out of the freezer and lightly toast them in a toaster and they're perfect. In fact, I like them so much, that I sometimes make a double batch and freeze the leftovers for easy weekday breakfasts. They smell amazing as they bake and they have a pleasant vanilla flavor. These waffles are so good! They are delicious, wonderfully crispy on the outside, and fluffy on the inside. These incredible keto waffles are ready in just 30 minutes, and they freeze well, so you can make a few batches and enjoy them throughout the week. Amazing almond flour waffles are crispy on the outside, tender and fluffy on the inside.
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