It’s Christmas Eve morning and as I sit in my living room enjoying the lights on the tree while I plan our Christmas morning menu, my two children squeeze in on either side of me, excited to talk about the next few days activities. We chat about presents, grandparents, snow, and food before they scamper away. One last run to the grocery store for some fresh fruit and our menu will be complete. The star of the breakfast, lighter than air waffles with a deliciously crispy exterior, will be topped with either fruit, syrup, or both. This recipe couldn’t be simpler to put together. The most difficult part is taking the time to whip the egg whites which are folded in during the last step of the recipe to provide the airy texture.
I’d love to hear what you’ll be making for Christmas. And I’d like to wish you and your family a wonderful Holiday! Thank you for following along and supporting my blog and I look forward to sharing more deliciousness in the year ahead.
- 2½ cups The Culinary Artist's Gluten Free Flour or all purpose flour of your choice
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 4 eggs, separated
- ½ cup grape seed oil, or other neutral tasting cooking oil
- 1½ cups unsweetened almond or rice milk, or milk of your choice
- Preheat waffle maker according to manufacturer's directions.
- Mix flour, baking powder, salt, and sugar together in a large bowl. Set aside.
- Mix vanilla, egg yolks, oil, and milk together in a small bowl.
- Add liquid ingredients to dry ingredients and mix with a wire whisk until just combined.
- In the bowl of a stand mixer or with a hand mixer, whisk the egg whites until soft peaks form.
- Using a rubber spatula, gently fold whipped whites into the batter, being careful not to deflate the airy texture of the whites.
- Use batter immediately in waffle iron, spraying iron with cooking spray as needed to prevent sticking.
- Consume immediately or keep warm in a 200 degree oven.