My family loves waffles for a weekend breakfast! In this recipe I did not want to combine milk with salt, as per a traditional recipe, because according to Ayurveda, milk mixed with salt will curdle in your stomach and create digestive problems.
Beating egg whites separately makes the mixture light and fluffy. If you are egg free, then use flax seed powder instead. The waffles will not rise as much but will still be delicious!
Simple Milk Free Waffles
Fluffy and perfect for a weekend breakfast
Equipment
- waffle iron, best to use cast iron
Ingredients
- 2 eggs, separated
- 3 cups spelt or wholewheat flour - I milled 2 cups of spelt grain
- 1/2 tsp cinnamon powder
- 1 tsp vanilla extract
- 2/3 tsp salt
- 2 tbsp ghee
- 2 tbsp maple syrup
- pinch clove powder - I milled one whole clove with the grain
- extra extra ghee, for greasing the waffle iron
Instructions
- Whisk egg whites with an electric whisk until white and fluffy and form soft peaks.
- Combine the egg yolks, ghee, salt, vanilla, spices and maple syrup.
- Stir in the flour, then add enough water to make thick but droopy batter.
- Carefully fold in the egg whites, making sure not to overmix. The batter should be of yogurt consistency. If it is too thick, add a little water to thin it down.
- Preheat your waffle iron well. Brush it with a little softened ghee. Cook the waffles on medium-high heat according to your instuctions. (I cooked each waffle for 7 mins but it may be less for you if your iron is hotter.)
- Enjoy these waffles with a small cup of herbal tea, as well as with my Hot Carob Fudge Sauce, a Crunchy Sunflower Seed Topping (see notes) and a teaspoon of crème fraíche.
