These waffles are delicate and crisp, perfect Sunday morning breakfast.

These don't work well if made ahead, but they don't take long to whip up.

Pro Tip: These can get soggy fast, so if you are not serving immediately from the waffle iron, use this method: Heat your oven to 200 degrees and have a sheet pan with a baking rack on it ready to go. As soon as the waffles come out of the waffle iron, put them in the oven on the rack until ready to serve.

Phase 3
Makes 14 standard servings grain

1 1/4 cups sprouted wheat flour
1/2 cup sorghum flour
1 3/4 cups almond milk or coconut milk
1/4 cup safflower or olive oil
2 egg yolks
2 egg whites
1 tsp baking powder
1 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp salt
1 tsp vanilla
1 tsp vinegar

Heat up your waffle iron

Beat egg whites until very stiff- set aside

In another bowl, mix everything but the flour together, add flour and stir just until combined. Fold in egg whites- you want it to look lumpy and not smooth. Cook in preheated waffle iron, as directed by manufacturer.

Serve with fruit compote and other components of P3 breakfast


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