There is one thing that I absolutely love to indulge in, Belgian Waffles! Why couldn’t I make a healthier version that taste amazing and was made with real, wholesome, healthy ingredients? I couldn’t think of any reason why not, so I set out to make these delicious Belgian Waffles.
So what is a Belgian Waffle? According to Wikipedia, The Belgian waffle is a type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets and has larger squares than other types. In Belgium, there are a number of different types of waffle, including the Brussels waffle, the Liège waffle and the stroopwafel; what is known in North America as the “Belgian waffle” is most similar to the Brussels waffle. As opposed to a traditional waffle, the Belgian waffle attributes its height to the use of yeast batter instead of a pancake batter. Though one of the main ingredients in Belgian waffles is yeast, this ingredient can be substituted with self rising flour. In this recipe, we are substituting baking powder for yeast. They are often eaten as a breakfast food. In North America, they are usually served with butter and maple syrup or with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
A Belgian waffle Iron is needed in order to make these wonderful waffles. Check out the links below this recipe to see about purchasing a Belgian waffle maker. I have showcased the one I use in my kitchen. It is simple and easy to use, easy to clean and store and isn’t to expensive.
Nutrition Info: Calories: 343.9 Fat: 23.1g Carbohydrates: 18.0g Protein: 14.7g
- 4 large organic eggs
- 1 tbsp 100 % pure maple syrup
- 1/4 tsp unrefined sea salt
- 1/2 tsp cinnamon
- 2 tbsp melted grass fed butter
- 2 tbsp organic milk, coconut milk, or raw milk
- 2-4 tbsp water
- 1 tsp gluten free organic vanilla extract
- 1/4 cup organic coconut flour
- 1/4 tsp homemade baking powder, see recipe
- Preheat a waffle iron.
- If you do not have a waffle iron, you could make these into pancakes by pouring the batter onto a skillet. Mix together eggs, maple syrup, salt, cinnamon, melted butter, milk, vanilla and 2 tbsp of water.
- Add coconut flour, baking powder and mix until there are no lumps.
- Let stand for 5 minutes. If the batter is thick, add up to 2 more tablespoon of water to thin it out. You should have the consistency of a pancake batter.
- Pour into a preheated waffle maker and cook for 2 minutes. Serve hot.
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