Waffles and a healthy breakfast don’t usually go hand-in-hand. When I think waffles, I think lots of melted butter, warm, sugary syrup, thick-sliced bacon, and spicy sausage. Not exactly the food you want to start your day with, huh?
But waffles are too good to give up all together. So, I tweaked them and made waffles that are healthier. Yes, you can start your day with these.
When I first started working on my gluten-free waffle recipe, I found that the perfect waffle was initially a little tricker than I had hoped. I made waffles for weeks trying to come up with what I thought a waffle should be.
I wanted a soft center and a crispy outside. I wanted light and fluffy while still having a good bite. And, of course, I wanted a waffle that I could eat and not feel guilty. At least not too guilty.
To achieve this, I had to change a few things:
- I reduced the amount of fat in the recipe. It can’t be eliminated all together because the fat is what helps the waffles pop right out of the waffle maker instead of sticking.
- My flour blend contains higher protein garbanzo-fava bean flour adds nutrition and structure.
- I included both baking powder and egg whites to get a nice, fluffy center.
- Unrefined coconut palm sugar stands in for white cane sugar.
- I opted for a fruit-based sauce other than good ol’ maple syrup.
When creating these Cinnamon Vanilla Waffles with Erewhon Crispy Brown Rice Cereal, I used the exact same guidelines and the results were just as delicious.
What about the syrup? It’s the most important part of the waffle, right? It makes or breaks the entire dish.
Note: I am a Brand Ambassador for Attune Foods. This post is sponsored by Attune. Truth be told, I loved their products before I started working with them. Their gluten-free, refined sugar-free, GMO-free cornflakes got me through the first several months of my pregnancy when I could rarely stomach anything else. So, you can rest assured that I am sharing my honest opinion of their products.
That’s right! Now go get this recipe!