Cinnamon Vanilla Waffles

Prep Time: 5 Minutes                   Cook Time: 2-3 Minutes/Waffle               Add to MyFitnessPal

Since I started Smye's Baridelicious Foods, I've received well over 100 requests for a good waffle recipe, along with more than my fair share of, shall we say, indignant, inquiries as to why I hadn't posted one yet. To put it bluntly, waffles have been hard. It's fairly easy to make a low carb, high protein waffle that tastes good, but the resulting texture is usually awful. It's also quite straightforward to make a low carb, high protein waffle with great texture, but they tend to lack flavor. It's also not too hard to make one with amazing flavor, great texture and a whole lot of junk ingredients - which sort of defeats the whole purpose of this blog, no?

But finally, after well over two dozen attempts, I bring you Cinnamon Vanilla Waffles that taste great, have incredible texture, and have nothing in the way of artificiality about them.

Delicious, fluffy perfection

Oh, and they're pretty easy to make too. One batch makes six waffles that freeze & toast up wonderfully - though good luck eating a whole one in a single sitting.

One quick note about these waffles. If you want to boost the protein content, go ahead and add in an unflavored protein powder, just be sure to omit an equal volume of the almond flour - unfortunately there's not a whole lot of wiggle room with the batter on this one. Though you CAN add other extracts, blueberries or even (dare I say it) bananas/nuts/sugar-free chocolate chips without much difficulty.

Ingredients:
Almond flour, fine - 2 cups
Coconut flour, fine - 1 Tbsp
Egg whites - 1.25 cups
Water - 1 cup
Vanilla - 2 Tbsp
Cinnamon - 1 to 2 tsp, depending on preference
Salt, noniodized - 1/2 tsp
Baking soda - 2/3 tsp
Stevia, dried- 1 medium leaf (about 1/2 g, or 2 'packets')

Preparation:
Be sure you're using almond and coconut flours rather than meal. Meal will work, but the texture will be off. If you have almond meal and can't find the flour, you can always pulse it in a food processor for a long time to get closer to flour. The only real difference between the two is a matter of how finely it's ground. My partner, Mrs. Smye, as always, disagrees with me and swears that these are better with almond meal, so find what you like and let me know.

We buy our almond flour in bulk, portion it out into freezer bags and then store it in the chest freezer, pulling out a bag roughly once a month.

July's supply, YUM!

Add all liquid ingredients to a blender or food processor. Turn on low. In a separate bowl, combine all dry ingredients and slowly add to the blending liquid until thoroughly mixed. You can technically mix by hand, but this is one recipe you want to have thoroughly, uniformly mixed in a way that hand-mixing just can't quite manage.

Preheat your waffle iron. Be sure to spray it with nonstick spray (we use EVOO in a pump-atomizer, but use whatever you have) between each waffle as the batter can be sticky. Add 1/2 cup of batter to the waffle iron and allow to cook to your desired doneness

Close the lid now!

Two minutes later, perfection

After you've eaten your fill. Add thoroughly cooled waffles to a freezer bag with a sheet of parchment or wax paper between each and stick them in the freezer. Whenever you want another, just pull one out and pop it either in the toaster or the microwave for perfect waffles on the go.

I like to eat mine with peanut butter (my not-so-guilty pleasure), coconut milk, or berry syrup.

Nutrition (per waffle):
Calories: 251
Fat: 19 g
Carbs: 6 g
Protein: 14 g
Sodium: 321 mg