When I was growing up in New York City, my grandmother and I would take the subway from the Bronx (we lived in different parts of the Bronx) and converge at a cafe on the Upper East Side to indulge in rich, fluffy Belgian waffles. I could barely finish one, but ate two because they were that good.
I figured one day I would test my recipe for Fluffy Pancakes using almond and coconut flour in my waffle maker, and then a request for just this came in last weekend, inspiring me to put it to the test.
Most waffle makers are pretty forgiving. If you’re thinking something might taste great as a waffle, try it. It might surprise you. That said, from my experience it’s best that your batter contains oil to prevent it from sticking the waffle irons inside. Even if you have the deluxe non-stick edition. And it’s not fun unsticking burnt food from a waffle maker. I know first hand.
Here’s my waffle maker, if you’re looking for a reliable, simple, does-the-job waffle maker. It doesn’t have a loud beep (which could be good or not) so you do need to keep an eye on the color change from red to green.