I always forget how good waffles are until I make the perfect one… I don’t say that lightly. There were many trials, times that my waffle batter was just too thin and ended up sticking to the waffle iron and I came close to just giving up on a new go to recipe. But then a beautiful crispy spelt waffle recipe was born, made with minimal ingredients, not an egg in sight, and I’ve been making them on repeat ever since!
Preparation Time – 5 minutes
Cooking Time – 10 minutes
Servings – 1 large
- 90g whole grain spelt flour
- 1 tbsp Linwoods milled flaxseed
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- ½ – 1 tbsp honey or maple syrup
- 125ml milk of choice, non dairy if necessary
- Preheat your waffle iron! This is key.
- Whisk together all ingredients in a bowl or jug and set to one side for 5 minutes.
- It will be quite a thick batter.
- Grease your waffle iron with spray oil and pour the batter in! Spread it a little so it reaches the edges. I have round waffle iron which is deep and accommodates all the batter. Don’t overfill your waffle iron.
- Cook for 8 – 10 minutes. Waffle irons will vary and also the amount of batter you use per waffle. I leave mine for 10 minutes for a nice crispy waffle.
- Can be made in advance in batches, frozen and reheated in the oven or an air fryer for a couple of minutes to crisp them back up.
- Serve topped with berries, honey or maple syrup and a dollop of your favourite yogurt or ice cream if you’re feeling that way inclined!