Waffles come out best with a reliable waffle iron. I’m not a huge fan of blog advertising, and I was not paid in any way to mention this product, but when I find something I like or works well, it seems worthwhile to share. So here goes: I love my waffle iron. This waffle recipe is just like my donuts recipe, and you can play with this recipe to lighten the waffle or make it spicy or sweet. And it goes well with a variety of toppings. What are your favorite waffle toppings?
To inspire you, here are some waffle topping ideas:
- real maple syrup
- honey or maple syrup and butter melted on top
- honey or syrup and roasted pecans
- cinnamon, honey and butter melted on top
- Orange honey syrup
- Sliced fruit (bananas and strawberries – yum!)
- Warm fruit, such as apple or blueberries on top are heavenly
- Ice cream or frozen yogurt
- Fruit syrup plus yogurt
Almond Flour Waffles
- 1 cup of almond flour (or other nut flour)
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 4 eggs
- 1 teaspoon of vanilla
- 2 tablespoons of honey (or other sweetener)
- 1/4 teaspoon of cinnamon (optional)
Orange Honey Syrup
- ½ cup of honey (orange blossom honey would be great!)
- ¼ cup of fresh orange juice
- 1/8 teaspoon of vanilla extract (optional)
Blend all the ingredients together with a fork or whisk.
- Warm up your waffle iron.
- Place the dry ingredients in a mixing bowl, and blend with a whisk.
- Add the wet ingredients to the dry ingredients and whisk until well blended.
- Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
- When the waffle is ready, take it out, place it on a plate, and then add your favorite topping! These waffles are sweet enough to eat by themselves as well – I’ve grabbed one to eat it on the run a few times.
- Seal left-over waffles and store in the refrigerator for a few days, or seal and freeze for a month or so.
Makes about 6 waffles (depending on your waffle iron)