Prep Time | 10 minutes |
Cook Time | 15 minutes |
Passive Time | 25 minutes |
Servings |
waffles
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- 2 cups BOB's Organic Spelt Flour or substitute for all purpose/gluten-free blend of choice
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon ground ginger *I like to use Simply Organics brand
- 2 teaspoons ceylon cinnamon or reg ground cinnamon *I like to use "Cha's" brand
- 1/2 cup unrefined coconut oil melted
- 2 tablespoons organic molasses *I like to use Wholesome brand
- 3/4 cup 0% plain Shepherds Gourmet SKYR yogourt or plain greek yogourt of choice
- 1/4 cup unsweetened non-dairy milk *I like to use So Delicious unsweetened coconut
- 1 teaspoon pure vanilla extract
- 2 tablespoons dairy-free mini chocolate chips *I like to use "Enjoy Life" brand
Ingredients
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- In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, and cinnamon. Set aside.
- Separate eggs and place egg whites in a medium bowl. Set aside yolks in a larger bowl. With a handheld electric mixer, beat egg whites on high speed until soft peaks form. Set aside.
- In a large bowl, beat egg yolks with melted coconut oil, molasses, yogourt, milk, and vanilla until smooth. Fold flour mixture into liquid until just combined. Very gently fold in whipped egg whites and chocolate chips. Add a sprinkle or two extra spelt flour if dough seems to wet.
- Cook waffles on a waffle iron, according to manufacturers instructions until waffles are golden brown. Serve immediately with maple syrup.
I like to enjoy my waffles with a dollop of plain yogourt and some caramelized bananas!
To make quick caramelized banana's :