Crisp Waffles

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Exceedingly Crisp Waffles is a tasty recipe. You have to separate eggs and all, but these waffles are worth it!
waffles recipes

Procedure for making:
In one mixing bowl, combine the almond meal, vanilla whey, oat flour, baking powder, Splenda, and baking soda. Stir the dry ingredients together.
Measure the buttermilk and semi-skimmed milk into a glass measuring cup. Add the vegetable oil.
Now's the time to plug in your waffle iron and get it heating up; you want it to be ready as soon as your batter is!
Separate that egg, making sure you don't get even a tiny speck of yolk in the white. Add the yolk to the liquid ingredients. Put the white in a small, deep bowl, and beat until stiff. Set aside.
Whisk all the liquid ingredients together, and pour them into the dry ingredients. Mix everything quickly with a few quick strokes of your whisk. Mix only enough to be sure all the dry ingredients are moistened.
Add about 1/3 of the beaten egg white to the batter, and fold in gently, using a rubber scraper. Then fold in the rest of the egg white.
Bake immediately, according to the directions that come with your waffle iron. Serve with butter and sugar-free pancake syrup, cinnamon and Splenda, or low-sugar preserves.
Serves: How many waffles you get will depend on the size of your waffle iron.
Ingredients:
60g almond meal, 40g vanilla whey protein powder, 130g oat flour, 1/2 tsp baking powder, 1 tbsp (1.5g) Splenda, 1/4 tsp baking soda, 180 ml buttermilk, 6O ml semi-skimmed milk, 6 tbsps (90m1) vegetable oil, 1 egg.



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