These waffles may be the best you’ve ever tasted. They’re thick, with a crispy crust, and tender on the inside. They freeze well and can be toasted straight from the freezer. Once you’ve had them, they’ll be the only waffles for you!
Yield: 16 waffles
Ingredients:
- 4 cups almond meal/flour
- 2 tsp baking soda
- 2 pinches of sea salt
- 2 dashes of ground cinnamon
- 4 large eggs
- 4 large egg whites
- 2 tsp pure vanilla extract
- 1 1/4 cup heavy whipping cream
- 1/2 cup water
Directions:
- In a medium bowl, use a whisk to combine the dry ingredients.
- In a separate bowl, use a whisk to combine the eggs, vanilla, cream, and water.
- Whisk the dry ingredients into the wet ingredients.
- Preheat a waffle iron, and spray liberally with cooking spray.
- Pour about ¼ cup of batter for each waffle onto the cooking surface of the waffle iron.
- Cook per manufacturer’s instructions, or for approximately 5 minutes until there is no longer steam coming from the waffle iron.
- Repeat steps 4-6 until you run out of batter.
- Serve immediately. Store any leftovers in an airtight container in the freezer.
These are even more incredible when served with pancake syrup.
