Waffle is something which I always crave for. Fortunately, I love cooking. Experimenting with food is my new hobby after watching the discovery science shows, though it doesn’t make sense, but the show has really inspired me to experiment. It is always good to have a delectable breakfast and fluffy waffles do make it toothsome.
Last Friday, I was craving and envisioning a type of waffle that I used to buy from the store. Do you remember the thick ones that are very light and exceedingly fluffy? God, they are amazingly delicious. I haven’t had that waffle for months now, but that’s what I wanted to eat. So, my experimentalist brain woke up that Friday morning and started preparing the waffles. To my surprise, they turned out to be incredibly luscious. I never thought I could be so perfect with the experimented recipe.
Ok! I know, now you are eager to know about the making and the ingredients of the waffle. So, here is the recipe for you to keep your breakfast healthy and yummy.
I made these waffles out of coconut flour instead of almond flour to make them extra fluffy.
8 organic eggs
1/2 cup melted butter
1/2 cup coconut flour
10 pallets Kaloree1
1/4 teaspoon pink salt
1/4 teaspoon baking soda
1/4 cup canned coconut milk
2 teaspoons raw honey for the hint of honey in taste, optional
Take out your waffle maker and start heating it up.
Take a large bowl and add the eggs. Beat with an electric hand mixer for 35-45 seconds
Add the melted butter slowly into the eggs while you are still mixing
Now add the coconut flour, pink salt, baking soda and coconut milk to the mixture
Mix it on low heat until the batter becomes thicker
Make the waffles according to your maker’s specifications. We have a waffle maker that makes HUGE waffles. It made 3 waffles in our maker while in a normal waffle maker this recipe makes 8 waffles.
Serve with butter, mashed strawberries or fresh maple syrup
Finally, here are your fluffy coconut flour waffles. They are just like the store waffle, a perfect breakfast food, free of any adulteration.