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Ingredients
- 4 cups sprouted flour of choice (sources) (did half sprouted half whole wheat)
- 4 tsp aluminum free baking powder
- 1 teaspoon sea salt (sources)
- 8 large eggs, separated
- 4 Tbl sucanat or coconut/palm sugar (sustainable sources)
- 1 tsp vanilla extract (sources)
- 1/2 cup melted butter, preferably grassfed (did 1/4 cup apple sauce 1/4 cup butter)
- 4 cups whole milk, preferably grassfed
- Drizzle of expeller pressed coconut oil (sources)
Details
Preparation
Step 1
Preheat the waffle iron and lightly coat with expeller pressed coconut oil.
Sift sprouted flour, baking powder and sea salt together in a bowl.
In another bowl, beat eggs yolks and whole sweetener of choice until thoroughly mixed. Add vanilla, melted butter and milk and combine with a whisk.
A few ladles at a time, add the liquid mixture to the flour and whisk until just blended being careful not to over mix.
In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form.
Gently fold in the whipped egg whites into the batter being very careful not to over mix.
Ladle just enough batter to just cover the grid of the waffle iron. Close the waffle iron lid and cook until light brown.
Serve immediately. Refrigerate leftovers for quick breakfasts or snacks!
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