It can be frustrating living in the land of gluten and carbs. I want to enjoy the comfort of flour based foods, but I also want my pants to fit. Who doesn’t want these things? This is why we are constantly trying new recipes that use “alternative” flours (why can’t we just replace all the white flour in the world with almond, hazelnut, and coconut flour, I would like to know?!).
I shied away from making this one for a few weeks. A recipe with more than four ingredients intimidates me, especially anything more complex than the chocolate chip cookie recipe on the back of the Nestle Tollhouse chocolate chip cookie bag.
When I finally came around and gave it a try, I was pleasantly surprised to find that the most complex step was remembering to add in the cream of tartar to the egg whites and waiting out the egg white stiff peaks to form.
We recently acquired a nice waffle iron, and this recipe makes the best waffles. I would even go so far as to say they are better than Eggos!
I haven’t tried the pancake version yet. Since we have the waffle iron we will probably stick to waffles, because what is more fun than waffles with the little syrup holders built right in? This recipe makes exactly enough to fill one waffle machine, so it is perfect for serving two. We added a sprinkling of frozen blueberries last time, which made them even more awesome!
- 3 Tablespoons coconut flour
- 3 Tablespoons coconut milk powder
- 3 Tablespoons coconut oil (melted)
- 3 eggs
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon potassium bicarbonate or baking soda
- 2 scoops pure stevia extra powder or other sweetener of choice (I use Kal Pure Stevia Extract Powder — 3.5 Oz)
- 1/4 teaspoon vanilla extract
- Put skillet or waffle iron on medium heat (275 F).
- Separate eggs (reserve the yolks)
- Whip egg whites and cream of tartar in a mixing bowl until stiff peaks form.
- Add remaining ingredients (including yolks) to the mixing bowl and combine on lowest mixer setting. Be careful not to over mix (you want to minimize the loss of all those air bubbles you created in the egg whites).
- If using a waffle iron (recommended), spoon mixture into center of the iron and flatten by bringing the upper half of the iron down. Flip the iron immediately and wait up to 5 minutes as both sides cook.
- If using a skillet or griddle, spoon a dollop of the mixture onto the skillet and spread it to the desired thickness using the back of the spoon. Repeat as skillet real estate allows. Flip when the cooked side is to the desired color. Hopefully, the face up side is still wet. If you find the face up side is solid by the time the cooked side gets to the desired color, increase the temperature of the skillet.
We also found a “healthy” syrup on Amazon: Walden Farms Pancake Syrup, 12 Ounce. Maybe it isn’t the most nutritious substance in the world, but if you are looking to indulge and still enjoy syrup with your waffles or pancakes without the sugary calories, this is a good one.
If you try this recipe, let us know below how they turned out!