Weekend waffles are kind of a thing at our house…and I’m totally ok with that. Our kids love them and we all love having a family breakfast together on the weekends. This is a new recipe (can be found here) we tried and it’s really a keeper. We don’t usually try too many new pancake/waffle recipes, because we pretty much love our “usual”. Oh, and I have always heard that the way to make the crispiest, lightest waffle is to beat the egg whites until stiff peaks form, but I have never been that patient to add the extra step. Well, today I tried it and there’s no going back. The best part is that it really did not take any extra time. I basically just put 2 egg whites into my KitchenAid, turned it on, and then gathered all my ingredients. By the time, I came back to check on them they were perfect. Fold them in at the very end and it creates a very light, soft, but crisp on the outside kind of waffle. My husband went crazy over them!
- 1 1/2 cups oat flour
- 1/2 cup organic whole wheat flour
- 1 Tbsp ground cinnamon
- 1 Tbsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups low fat milk
- 1/4 cup melted butter or melted coconut oil
- 2 egg yolks
- 2 egg whites
- 1 Tbsp vanilla extract
- Beat the egg whites on high speed until stiff peaks form (about 2-3 minutes) and set aside.
- Mix the flours, cinnamon, baking powder, nutmeg, and salt in a large mixing bowl.
- In a separate bowl, mix the milk, butter, egg yolks, and vanilla.
- Fold the wet ingredients into the dry ingredients and stir until combined.
- Fold the egg whites into the batter and gently stir just until combined. Batter may look a little lumpy from the egg whites, but that's ok.
- Cook on a preheated waffle iron.
- Garnish with fresh fruit and warm maple syrup.
