Who doesn’t love waffles? I got a waffle-maker as a Christmas gift last year, and I have been working on perfecting this recipe ever since. I make a big batch on the weekends and then pop them in the toaster during the week for a quick, healthy breakfast option. They’re definitely worth dusting off your waffle iron for!
- 2 large eggs, separated
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1 cup almond milk
- 1 teaspoon vanilla
- 1 cup buckwheat flour
- 1 cup almond meal
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- Plug in/Pre-heat waffle iron.
- Mix the wet ingredients: egg yolks, honey, melted coconut oil, almond milk, and vanilla.
- Mix the dry ingredients: buckwheat flour, almond meal, cinnamon, baking powder, and salt.
- Beat the egg whites on medium-high speed until gentle peaks form.
- Add wet ingredients to dry ingredients. Stir thoroughly. Add more almond milk if the mixture is not a smooth consistency.
- Fold the egg whites into the batter.
- Spray your waffle iron (if needed).
- Add batter to waffle iron and cook until desired consistency. TIP: I use an ice cream scoop (one large scoop per waffle).
Yields 10 waffles
Per waffle: Approximately 163 calories, 10 g fat, 14 g carbohydrate, 6 g protein, and 4 g fiber.
Sara Holtzman is an On-site Health Coaching Intern at UPMC Health Plan finishing up her Master’s degree in Clinical Health and Fitness at the University of Pittsburgh. When she’s not teaching group exercise or fulfilling her responsibilities as the Fitness Graduate Assistant in Pitt’s Department of Intramurals and Recreation, Sara loves to try new recipes and travel.