There is no sugar added to these waffles, highliting the sweetness of the fruit topping. Make a batch to eat immediately, or cool and store in a large zip-top platic bag in the fridge or freezer. Reheat the waffles in the toaster or toaster oven - a breakfast treat for any phase!
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Make the waffles: Preheat a waffle iron. Combine the flour, salt, and baking soda in a large bowl. In another bowl, whisk together the egg yolk, yogurt, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients until well combined. Batter should be thick like a muffin or cake batter.
Beat the egg white with a whisk or the whisk attachment of an immersion blender until it forms soft peaks. Gently fold the egg white into the batter.
Brush the waffle iron with oil. Spoon 1/2 cup of batter per waffle into the waffle iron ( or follow the manufacturer's instructions)
Cook until the waffles are golden, about 2 minutes or according to the manufacturer's instructions. Serve immediately, or keep warm in the oven on the lowest termperature until the rest of the waffles are done. Cover with a kitchen towel to prevent them from drying out.
Make the fruit sauce: Place the fruit and water in a small saucepan. For Phases 2 and 3 only, add the maple syrup (if using). Cover and cook over medium low heat until soft and warm. Pour the mixture into a wide-mouthed glass mason jar or deep cup. Using an immerision blender, gently puree the berries.
Serve each hot waffle with about 1/3 cup fruit topping and 3 tablespoons whipped cream per serving for Phase 1 or 1 tablespoon whipped cream per serving for phases 2 and 3.
Tip: Gluten-free batters like this one need to be thick in order to hold their structure when cooked. Adding liquid to make it look more like a typical, pourable pancake batter will make the center soggy and undercooked.
Variations
Make pancakes instead of waffles by pouring the batter onto a hot skillet (brushed with oil) and turning once to brown on both sides.
Phase 1 version (with no maple syrup in the fruit topping and 3 tablespoons whipped cream)
Phase 2 version (with maple syrup in the fruit topping and 1 tablespoon whipped cream)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 360 | ||
Calories from Fat: 336 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 101.8mg | 31 % | |
Sodium 249.2mg | 9 % | |
Potassium 38.1mg | 1 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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