Cocoa Waffles
Servings: 4 Servings
Ingredients
- ¾ cup all-purpose gluten-free flour blend
- ¼ cup blanched almond flour
- ¼ cup buckwheat flour
- ¼ cup unsweetened cocoa powder preferably organic
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup organic coconut palm sugar
- 2 large eggs separated
- 1 cup plain unsweetened coconut milk
- 3 tablespoons coconut oil
Optional toppings:
- Vanilla yogurt dairy-free if needed
- Finely grated dark or semisweet chocolate shavings
- Fresh fruit
- Maple syrup
- Chocolate or caramel syrup
- Whipped cream
Instructions
- In a medium bowl, sift together the flour blend, almond flour, buckwheat flour, cocoa powder, baking powder, baking soda, and sea salt.
- Once blended, mix in the sugar.
- In another bowl, whisk together the egg yolks, coconut milk, and coconut oil.
- Combine until smooth.
- Add the wet ingredients to the dry ingredients and gently fold until just incorporated (do not over-mix).
- In a separate bowl using an electric mixer, beat the egg whites until soft peaks form.
- Gently fold the whites into the blended batter. Again, do not over-mix. You do not want to deflate your batter.
- Let batter sit for 5 minutes while allowing your waffle iron to heat up.
- Make sure to brush the waffle grates with oil.
- For a 7-inch round waffle iron, add about 2/3 cup of batter to the center and quickly spread.
- Close the lid and cook according to iron directions.