Lectin Free Waffles
- Lectin Free Gourmet
- 12 hours ago
- 1 min read
This lectin-free waffle recipe is a wonderful way to enjoy a classic favorite with clean, thoughtful ingredients. The batter is easy to prepare and bakes into waffles that are crisp on the outside and tender on the inside. Without lectins or refined grains, the waffles feel light yet satisfying, making them suitable for a nourishing breakfast or brunch. Their mild, balanced flavor pairs beautifully with both sweet and savory toppings, from berries to butter or yogurt. This recipe shows that lectin-free baking does not mean sacrificing texture or taste, offering comfort, versatility, and enjoyment in every bite.
Ingredients (4 servings)
6.3 oz (about 1¼ cups) Lectin Free PANCAKE & COOKIE MIX
1.8 oz (about ½ cup) coconut flour
1.1 oz (about ¼ cup) arrowroot starch
2 teaspoons baking powder
Pinch of salt
2 pastured eggs
3.5 oz (about ½ cup) ghee
12 oz (1½ cups) sheep’s or A2 milk
2 tablespoons allulose
1 teaspoon vanilla
Splash of lemon juice
Preparation
Melt the ghee in a saucepan.
In a bowl, whisk the eggs with the allulose until light and frothy. Slowly stir in the melted ghee, followed by the sheep’s milk.
Add the dry ingredients and mix until a smooth batter forms.
Preheat the waffle iron well. Bake the waffles until golden. Compared to conventional grain-based waffles, a slightly higher temperature or longer baking time is recommended.
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