Sunday is a pancake / waffle kind of day, no? Sunday makes me want lazy brunches filled with bacon, pancakes, waffles, maple syrup and coffee. Sunday is not a scrape batter out of a waffle iron kinda of day. No definitely not.
Last night Neil and I went to his Firefighter Christmas party. It was great visiting with friends, dressing up in our ugly sweaters and laughing excessively. Bonus – we even won a waffle iron! The next day (Sunday) I was jacked to the nuts to try the new kitchen toy out. I did a little web browsing and came across a lovely gluten free ‘healthy’ waffle recipe – jack pot, or so I thought. The pasty ‘organic’ batter took a trip to the waffle iron and decided to stay longer than winter in Regina…
I love experimenting with gluten free baking- that is until it goes terribly wrong and I end up wasting all the poor organic ingredients (a.k.a ridiculously expensive). My first attempt at waffles used coconut flour, casein, applesauce, and a bunch of spices. After messing up the entire kitchen, eating a bowl of peeled off goopy non-waffle waffles I was disappointed. Neil says “You like to over complicate things hey? Me I’d rather not mess up the kitchen and just eat toast”. This he says with honey dripping all over the counter…
Waffle Round Two – perfection. Key to waffle iron is to Pam the crap out of it and make sure the batter is the right consistency. Waffle iron slayed!!
The Non- Awful Waffle:
Ingredients:
1/2 cup rolled oats
1/2 cup egg whites
1/2 scoop whey protein
1 tbsp cocoa powder
1/2 tsp baking powder
Directions:
Combine ingredients into a bowl and stir until combined. Pour half of the batter on a hot waffle iron and close lid. Wait 2-3 minutes. Pop waffle out. Repeat the process until all of the batter is used up.
*I served mine with 1/2 cup blueberries, and some turkey bacon.
With love from the Trench kitchen,
xoErika♥
