Quite possibly the best waffles I have ever tasted. Consider yourself warned.
Ingredients
For the waffles
- 2 Cup GF 1-to-1 Flour I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- 3 Tablespoon Sugar
- ½ Cup Butter Flavored Coconut Oil melted
- 3 Large Eggs separated
- ½ teaspoon Vanilla
- 1 Cup Non-Dairy Milk
- ¼ Cup Maple Syrup
- 1 ½ Cup Pecans roughly chopped
For the coulis
- 2 Medium Peaches diced
- ½ Cup Sugar
- ¼ teaspoon Cinnamon
- ¼ teaspoon Vanilla
Instructions
For the waffles
- Preheat your waffle iron.
- In a large bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.
- Divide egg yolks and whites into two bowls.
- Whisk the egg yolks until smooth. Add in the coconut oil, vanilla, milk, and maple syrup. Whisk until well combined.
- Whisk the egg whites until light and fluffy. You're not going for meringue, but they should definitely be increased in size and starting to become opaque.
- Add the egg yolk mixture to the flour mixture. Fold together until combined, about 15 strokes. Gently fold in the egg whites.
- Spray your heated waffle iron with non-stick spray. Sprinkle some pecans into each waffle mold. Close the lid and toast the pecans for 2 minutes. Pour the waffle batter over the toasted pecans and cook according to your waffle maker directions. Mine took about 5-7 minutes per batch.
- Recipe makes 8 4 ½ inch waffles.
For the coulis
- Combine all ingredients in a small saucepan. Cook over medium heat for 15 minutes, stirring occassionally. Set aside while making the waffles.
- Pour over waffles and serve immediately.
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Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.