I miss waffles. Not because I felt great after eating them (a typical waffle with syrup contains 700-1,000 calories, over 100g carbs, 70g sugar...YIKES), but because I loved the texture, crunch, and heft! So I played around with a few collagen+waffle recipes and came up with one that makes me do a little happy dance, but doesn’t KILL my health goals!
Preheat the waffle iron to high heat. Spray with coconut or avocado oil.
Meanwhile, in a medium bowl, beat the egg white to stiff peaks. Set aside.
In a large bowl, combine almond flour, erythritol, baking powder, and salt. Set aside.
In a small bowl in the microwave, or a small saucepan on the stove, melt together the butter and almond butter.
Whisk together, then add the butter mixture to the dry flour bowl.
Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
Fold the egg whites into the batter. Mix enough so that you don’t have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. The batter should be light and fluffy.
Transfer half the batter (about 3/4 cup) into the lightly greased waffle iron. Close and cook until steam stops coming out, about 5 minutes. Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.) Repeat with the remaining batter.
Notes
Optional: Don’t skip making the egg white peaks! It will make for a lighter more voluminous waffle. If you like them a little crispier, remove them from the waffle iron, and then toast in a toaster, toaster oven, or regular oven for a few minutes.