Milk free Belgian Waffles

Ingredients

• 2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt4 large eggs, whites and yolks separated2 tablespoons granulated sugar2 cups water1/4 cup coconut oil, melted and cooled to room temperature1/2 teaspoon vanillamore melted coconut oil for the waffle iron

Instructions

1. 1

   Preheat your waffle iron according to manufacturers directions. Preheat oven to 200 degrees. Set a wire rack on a rimmed baking sheet.

2. 2

   In a medium-size mixing bowl, combine the flour, baking powder and salt. Whisk to combine. Set aside.

3. 3

   In a stand mixer with a whisk attachment (or in a medium-size mixing bowl with a hand blender), beat the 4 egg whites over medium speed for 3-5 minutes until soft peaks form. Then, turn the speed to high for 1 minute until stiff peaks form. Set aside.

4. 4

   While the egg whites are beating, combine the wet ingredients. In a different medium size mixing bowl, add the 4 egg yolks and sugar. Whisk by hand for 30 seconds until combined. Add the water milk, coconut oil and vanilla. Whisk to combine.

5. 5

   Add the wet ingredients to the dry ingredients. Whisk to combine. A few lumps are ok.

6. 6

   Lastly, add the beaten egg whites to the waffle batter. Very, VERY gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, give you lots of bubbles in the batter, which will make the waffles light and crispy.

7. 7

   Use a heatproof silicon brush to brush melted coconut oil onto your waffle iron. Add enough batter to cover the griddle, and cook according to manufacturers instructions to desired crispiness.

8. 8

   When the waffles are done cooking, transfer them to the rimmed baking sheet, and keep warm in the oven.

9. 9

   Serve warm topped with fresh berries and maple syrup.