Description
Enjoy light, crispy, and dairy-free waffles made with almond milk and coconut oil. These healthier waffles are perfect for a nutritious breakfast or brunch, featuring fluffy beaten egg whites for a delicate texture and simple, wholesome ingredients. Serve with your favorite toppings like fresh berries, pure maple syrup, or coconut whipped cream.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 large eggs (whites and yolks separated)
- 2 tablespoons granulated sugar
- 2 cups unsweetened almond milk
- 1/4 cup coconut oil (melted and cooled to room temperature)
- 1/2 teaspoon vanilla extract
- More melted coconut oil for the waffle iron
Toppings (optional)
- Fresh berries
- Pure maple syrup
- Peanut butter
- Coconut whipped cream
- Powdered sugar
- Jelly
Instructions
- Preheat Waffle Iron and Oven: Preheat your waffle iron according to the manufacturer's directions. Simultaneously, preheat your oven to 200°F and prepare a rimmed baking sheet with a wire rack to keep waffles warm once cooked.
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together thoroughly and set aside.
- Beat Egg Whites: Using a stand mixer fitted with a whisk attachment or a hand blender, beat the 4 egg whites on medium speed for 3–5 minutes until soft peaks form. Increase speed to high and beat for an additional minute until stiff peaks form. Set the beaten egg whites aside.
- Prepare Wet Mixture: In another mixing bowl, whisk together the 4 egg yolks and granulated sugar by hand for about 30 seconds until well combined. Add the unsweetened almond milk, melted coconut oil, and vanilla extract, and whisk until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Whisk gently to combine; a few lumps are acceptable and will not affect the texture.
- Fold in Egg Whites: Gently fold the beaten egg whites into the waffle batter using a spatula. Take care to fold delicately to maintain the fluffiness and airiness of the egg whites which will make the waffles light and crispy.
- Prepare Waffle Iron and Cook: Brush the waffle iron surface with melted coconut oil using a heat-proof silicone brush to prevent sticking. Pour enough batter to cover the waffle grid and cook according to your waffle iron's manufacturer instructions until the waffles are golden and crisp.
- Keep Waffles Warm: Transfer the cooked waffles onto the wire rack set on the rimmed baking sheet in the preheated oven to keep warm and preserve crispiness while you cook the remaining batter.
- Serve: Serve the waffles warm topped with your choice of fresh berries, pure maple syrup, peanut butter, coconut whipped cream, powdered sugar, or jelly.
- Store Leftovers: Any leftover waffles can be frozen in a freezer-safe Ziploc bag for up to 3 months. To reheat, toast them if they fit, or bake on a wire rack set on a rimmed baking sheet at 350°F for around 10 minutes until crispy again.
Notes
- Be careful when folding the egg whites into the batter to retain the airiness for a lighter waffle.
- Ensure coconut oil used for the batter is cooled to room temperature to avoid cooking the eggs prematurely.
- Use a heat-proof silicone brush to evenly coat the waffle iron and prevent sticking.
- Leftover waffles freeze well and can be reheated to restore crispiness.
- You can customize toppings based on your preferences for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American