Orange Vanilla Waffles
Author: Sweet Green Kitchen’s Jen Jones
1 cup Unbleached White Flour
1 cup Whole Wheat Flour
½ cup Corn Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
¼ cup Brown Sugar
3 Extra Large or Jumbo Eggs – Seperated
1 cup Yogurt – Plain or Vanilla (preferably all natural without gelatins or artificial ingredients)
½ cup Almond Milk, Soy Milk or Cow Milk – whatever your preference
¾ cup Orange Juice
1 Tablespoon Vanilla
2 Tablespoon Canola Oil or melted Butter
Combine all the dry ingredients in a large bowl and whisk together.
In a medium bowl or large measuring cup, combine the Egg Yolks with the remaining wet ingredients.
Add the wet ingredients to the dry ingredients. Using a rubber spatula or large spoon mix until just combined.
In a separate bowl, whip the separated Egg Whites with either a large whisk or hand mixer until stiff and glossy peaks form. Fold the Egg Whites into the combined batter, being careful not to deflate the whites.
Heat a waffle iron. Once heated, brush with a little melted butter or spray with cooking spray. Pour a scant ¾ cup of batter onto the heated waffle iron and spread around to almost cover. Close the waffle iron and cook per your waffle iron’s instructions.
Continue cooking waffles and keep cooked waffles warm in a 185 F oven, until all waffles are made.
Serve waffles with maple syrup and/or raspberry sauce, chopped nuts (pecans, walnuts or slivered almonds are all delicious), fresh berries and/or bananas.
Makes about 7 waffles. Uneaten waffles will keep in the fridge or freezer and reheat well in a toaster oven.
Tagged: Almond Milk, Waffles, Whole Grains, Yogurt
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