Description
Light, crispy Belgian waffles with pomegranate and a generous amount of vanilla.
Ingredients
- ¾ cups Millet Flour
- ¾ cups Sweet Rice Flour
- ½ cups Potato Starch
- ⅓ cups Tapioca Starch
- 2 Tablespoons Organic Sugar
- ½ teaspoons Xanthan Gum (optional)
- 2-½ teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- 3 whole Eggs, Separated
- 1 whole Vanilla Bean, Seeds Scraped Out, Pod Reserved
- 1 Tablespoon Vanilla Extract
- 2 cups Buttermilk (Well Shaken), Or Coconut Or Almond Milk
- ⅓ cups Coconut Oil, Melted And Slightly Cooled
- 1-½ cup Pomegranate Arils, Plus Extra For Garnish
- Pure Maple Syrup, To Serve (optional)
- Greek Yogurt, To Serve (optional)
Preparation
In a large bowl, combine the dry ingredients and whisk to thoroughly combine.
In a separate bowl, whisk the egg yolks with the vanilla. Add in the buttermilk (or other milk of choice) and whisk. Add in the coconut oil and whisk again to try to incorporate it as best you can; there will be some that doesn’t mix in. Add this to the dry ingredients and mix well until there are almost no lumps left and all the dry ingredients are well moistened.
Whip the egg whites until medium peaks form, then gently fold into the rest of the batter. Fold in the pomegranate arils and let rest for 5 minutes to let the baking powder activate.
Heat up a waffle iron and spray with sunflower or safflower oil. Spoon or ladle in batter (amount varies depends on waffle iron size and brand) and cook according to waffle iron directions.
Serve hot with pure maple syrup, Greek yogurt and more pomegranate arils.
