These are excellent waffles. I made them in my Belgian Waffle Iron this snowy morning, added butter and Mrs. Butterworth’s Sugar Free Syrup, a couple of sausage links, and it was so good, definitely going into my keeper file.
1 cup almond flour
2 lightly beaten eggs
1 teaspoon Splenda
1 teaspoon baking powder
1/2 teaspoon vanilla extract
enough half and half to make a thick batter
I mixed all together, then stirred in half and half, I didn’t measure, I’m guessing between 1/8-1/4 cup, just stir in enough to make a thick pancake batter consistency.
This made 4 Belgian Waffles, they cooked very quickly in my waffle iron, they were done in 2-3 minutes.
Enjoy! ~ jan
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