Reviewed: May 13, 2013

I love theses waffles but I did things a little different. Instead of vanilla, honey, and baking soda I used milk, powdered sugar, and baking powder. I felt that it made the waffles have better texture, and firmness to the waffle. :) :) But overall I like the recipe!

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Reviewer:

Megan

Reviewed: Mar. 14, 2013

I was surprised that these turned out so well. The kids ate them up! I whipped the eggs and added 1/4 c. ground Flaxseed. I would make them again.

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Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: Feb. 4, 2013

TO GET THE PERFECT TEXTURE: Follow the recipe, but add 0.5 cups of almond flour and 0.25 cups of ground flax. I use Bob's red mill almond flour and golden flax. I also recommend to leave out the vanilla extract, the flavor is so much better without it.

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Reviewer:

tina

Reviewed: Jan. 25, 2013

I love this recipe! For low carb diets this is a real treat.

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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Reviewed: Dec. 17, 2012

I thought these were really good as is! If you want to add a bit of cinnamon to taste it would be great also! It was very quick and easy to make which I liked!

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Reviewer:

g5club

Cooking Level: Intermediate

Living In: Chuluota, Florida, USA

Reviewed: Nov. 9, 2012

Excellent! and so easy...a great healthy breakfast! I love mine with yogurt and fruit as well. When I don't have yogurt I use natural peanut butter and fruit preserves. The only ingredients I added were a tsp of cinnamon and a little more almond flour. I added more almond flour only because the batter was very thin, due to the fact that I only had jumbo eggs. The next time I make them I will adjust the eggs and see which turns out best! (more flour or less eggs) This is definitely going in my recipe box. I am always looking for healthy alternatives to feed my family, and they loved them!

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Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Piedmont, South Carolina, USA

Reviewed: Nov. 8, 2012

Excellent flavor and texture. I doubled the alomnd flour to reach to correct consistency.

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Reviewer:

Chef GourMAY

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 4, 2012

These are perfect for the gluten free and paleo people in my family. I'm experimenting making it into pasta substitute, sans honey/sweetners. Beating the egg whites until stiff is a good suggestion and gives body. I also tried brushing the waffle iron with clarified butter (Ghee), cooked the waffle until crisp, and came out with something tasting like a butter cookie. Thanks NMyers11, for sharing this recipe.

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Reviewer:

Apios

Reviewed: Aug. 15, 2012

These are actually pretty good! the texture isn't as bAd as I thought it would be... very good flavor. they turned brown alot faster than traditional waffles... so my first one was a little dark. Very little carbs.. can't beat that!

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Reviewer:

kat13

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Jul. 6, 2012

This recipe is fantastic! I did as another commenter suggested and whipped the egg whites to a stiff peek (with half a tsp of cream of tartar) before adding it to the rest of the batter. It was definitely a light and fluffy batter, and the waffle, although not crispy, is definitely not pancake like as other commenters suggested. Whipping the egg whites is the way to go. It was perfect with fruit and yogurt. So yummy. Oh, and I also added cinnamon to the batter, and will perhaps increase the vanilla next time. But, really, I didn't AT ALL feel like I was eating a gluten free product.

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