Crispy Lectin-Free Waffles
- 2 days ago
- 1 min read
Crispy Lectin-Free Waffles
Golden and crispy on the outside, soft and fluffy on the inside—these lectin-free waffles are quick to make and full of rich, buttery flavor. Made with Lectin Free LIGHT BAKING MIX and Lectin Free PANCAKE & COOKIE MIX, they're perfect for breakfast, brunch, or a cozy weekend treat.
Ingredients
3 organic, pasture-raised eggs
40 g allulose
40 g Lectin Free LIGHT BAKING MIX
40 g Lectin Free PANCAKE & COOKIE MIX
1 pinch vanilla
50 g sheep butter, melted
20 ml sheep milk
Additional sheep butter for greasing the waffle iron
Instructions
Beat the eggs and allulose together until light and fluffy.
Add the Lectin Free LIGHT BAKING MIX, Lectin Free PANCAKE & COOKIE MIX, and vanilla. Mix until combined.
Stir in the melted sheep butter and sheep milk until you have a smooth batter.
Preheat your waffle iron and generously grease it with sheep butter.
Pour the batter into the waffle iron and cook until the waffles are golden brown and crisp.
Serve warm with fresh berries, sheep yogurt, or a light dusting of powdered allulose.
Baking Tip
For the best results, we recommend using a waffle iron without a Teflon (non-stick) coating. High-quality cast iron or enameled waffle irons produce a beautiful golden crust and align with a more natural approach to cooking.
Note: Allulose browns differently than regular sugar but still creates beautifully golden waffles with a mild, pleasant sweetness.
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