Fluffy Waffles

Fluffy waffles – and, they're gluten free! This fluffy breakfast eat has been a
weekend favourite for about 3 years. What makes them so fluffy? The egg whites.

Servings: 8 waffles

Author: Ali

Prep Time
15 minutes

Course:

Breakfast

Cuisine:

American

🧂 Ingredients

1 1/2 cups of gluten free flour with xanthan gum
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of sugar
1 1/4 tablespoons of canola oil
3/4 cup of soy milk
4 eggs separated
2 tablespoons of vanilla

Instructions

1 First, gather all of your ingredients and get the plates ready. We made this one
time (eggs whipped, and batter ready) and we took Daphne for a walk in-between
mixing and cooking, not as good as usual. Don’t get me wrong, they were still
great, just not as great as they usually are cooked right away.
2 Once you have all of your ingredients, separate the eggs and whip them until
they are fluffy.
3 Then, in a separate bowl, sift together the flour, baking powder, soda, salt and
sugar.
4 Oh, and turn on your waffle iron – you want it nice and hot. We cook ours on the
hottest setting, yet certainly don’t burn your waffles.
5 In a third bowl (yes, a lot of dishes to do!) mix the yokes, vanilla and the oil
together. Then add the milk. Once combined, add to the dry ingredients gently
being careful not to over mix.
6 Then, add in the egg whites – fold them in with a rubber spatula. Be gentile.
7 Once the batter is just combined, and still light and fluffy, spray the waffle
iron and add the batter. Cook until crispy on the outside and fluffy on the
inside.
8 Done! Dress up and eat up. They are good – especially for gluten free fluffy
waffles. Again, just be sure you don’t over mix the batter.

They’re also good the next day, warmed up in the toaster! Total score.

Fluffy Waffles

Course:

Cuisine:

🧂 Ingredients

Instructions

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