Who remembers my “waffle triangles” of a couple weeks ago?
Well, today I revised this recipe to make a fluffier, softer, bouncier Belgian waffle. And it wouldn’t be fair if I didn’t share the recipe with y’all– especially since it’s virtually the only amazing breakfast food NOT in my cookbook.
Here is my new and improved waffle recipe.
This recipe makes two big waffles.
1/2 cup flour of choice (I’ve tried whole wheat, regular white, and oat flour)
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 tsp sugar
1/4 tsp cinnamon
1/3 cup almond milk (or regular milk)
2 tsps melted coconut oil (or peanut butter, or butter)
- Preheat waffle maker. In large bowl, mix together all dry ingredients with a wooden spoon.
- In separate bowl, whisk together milk and egg. Add milk mixture to flour mixture and stir to combine. Add coconut oil.
- Pour about half the batter onto waffle maker, and cook about 3-4 minutes, or until light on waffle maker goes off.
- Serve warm with butter and maple syrup, or peanut butter and banana, or whipped cream and berries, or fried chicken– whatever your heart desires!