Follow these steps for perfect results
white spelt flour
mesquite flour
sea salt
non-aluminum baking powder
coconut milk
lemon juice
eggs
beaten
Earth Balance margarine
melted
Preheat your waffle iron.
In a large bowl, whisk together white spelt flour, mesquite flour, sea salt, and baking powder.
In a separate medium bowl, whisk together coconut milk, lemon juice, and beaten eggs.
Pour the wet ingredients into the dry ingredients.
Whisk until just combined; avoid overmixing.
Lightly spray the preheated waffle iron with coconut oil.
Pour 1/3 cup of batter onto each waffle space in the iron.
Cook until the waffles are golden brown and cooked through (usually when the steam stops).
Serve immediately with your favorite toppings like organic strawberries, whipped cream, and chocolate syrup.
Expert advice for the best results
For extra crispy waffles, let the batter rest for 15 minutes before cooking.
Add a dash of vanilla extract to the batter for enhanced flavor.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack waffles on a plate with toppings artfully arranged.
Serve with fresh fruit, whipped cream, and maple syrup.
Dust with powdered sugar for a classic presentation.
Complements the nutty flavor.
Adds a refreshing contrast.
Discover the story behind this recipe
Waffles are a popular breakfast food enjoyed worldwide.
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