2 free-range eggs
1 cup Greek-style natural yoghurt (or coconut yoghurt)
60 g butter (or coconut oil), melted
1 Tbsp honey (or maple syrup or rice malt syrup) (plus extra to serve if desired)
½ cup almond meal
½ cup rice flour
1 ½ tsp bicarbonate of soda
aerosol whipped cream (optional), to serve
coconut flakes, to serve
nuts to serve
fresh fruit, to serve
- In a large bowl, whisk eggs. Add yoghurt, melted butter or coconut oil and honey, maple syrup or rice syrup and whisk to combine. Add almond meal, rice flour and bicarbonate of soda and stir to make a thick, uniform batter.
- Heat a waffle iron according to manufacturer’s settings, dollop in about ¼ cup of batter per waffle, spreading to edges. Close waffle iron and cook for 2 minutes, or until waffles are golden. Serve warm with your chosen toppings or cool and store in fridge in an airtight container for up to 4 days and enjoy as a cold snack.