When you’re trying to avoid conventionally grown wheat, you might find yourself getting creative on carb replacements. With these crispy einkorn flour waffles, you won’t feel like you’re missing out on one of your breakfast favorites.
I have many fond memories of spending the night at my cousin’s house and waking up on Saturday morning to the smell of my uncle’s waffles. In my mind, the waffle iron was enormous – big enough to make four waffles at once… which kept my cousins and me from having to fight over them.
That’s probably a standard sized waffle iron today. I wouldn’t know… because in our quest to find something other than a nonstick waffle iron, my husband and I ended up with a much-smaller-than-it-looked-in-the-picture cast iron camping waffle iron.
If you’ve tried many of our baking recipes, you’ll notice we use einkorn flour often. I wrote in-depth about my experiences with an allergy elimination diet and how it is the perfect substitute for our family (none of us suffer from Celiac Disease but some of us are sensitive to conventional wheat) in this post about the benefits of ancient grains and einkorn.
Einkorn Waffles Ingredients
2 ½ cups Einkorn flour 1 tablespoon aluminum free baking powder ½ cup oil 2 cups buttermilk 2 egg yolks 2 egg whites, beaten until stiff peaks formed 1 teaspoon vanilla ½ teaspoon salt 2 tablespoons organic cane sugar (optional)