Monday, June 18, 2012

Lemon Tapioca Waffles

Oh, how I love waffles. If you've been reading me blog, you already know about my obsession with waffles and breakfast.

I've been incorporating lemon in a lot of my meals lately. I think it adds such a nice and fresh flavor. These were super light and a combination of fluffy & flaky.



Mmm breakie ;)

Lemon Tapioca Waffles:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
2 tbls lemon juice
1/4 cup potato startch
3/4 cup tapioca flour
1 tbl baking powder
Dash of salt

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside.

In a large bowl, mix together the egg yolks, water, flax-seed, olive oil, vanilla and maple syrup. Add in the lemon and mix thoroughly. Then add in the potato starch, tapioca flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir well.

'Bake' for about 2 minutes. 


These could have made a little more than four waffles, so I made  pancake with the remaining batter (and ate it with my dinner ;))  So yes, the same recipe can be used for pancakes!




Enjoy ;)

-Sunshine Girl 

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