I love, love, love, love, LOVE, breakfast food. I could eat it for any meal, any time of day. That being said, breakfast is a meal where it is very easy to over indulge on deliciously sugary, buttery, high glycemic foods that leave you feeling bogged down the rest of the day. Because I don't cook with simple carbs (white bread, white pasta, white flour, white rice, etc) and I cut out or substitute as much refined sugar and saturated fats as possible, creating a delicious and satisfying waffle seemed like a challenge.
I wanted to omit butter completely from the waffle batter, which as a result would mean a lot of flavor, so I incorporated almond flour for a nutty taste. Because of the mealy texture of almond flour, and the fact that it doesn't rise as well as regular flour, I wanted to supplement white whole wheat flour as well. That way the waffles would be thick and airy, as opposed to dense and overly almondy. When it came for a direct substitution for the butter, my go to choice is coconut oil. It gives the necessary fat to allow the waffles to get brown and crisp up without a detectable coconut flavor.
If you aren't concerned about butter content or high-glycemic flours (all purpose) then you can do a direct 1:1 substitution for my ingredients. If you try them this way though I really don't think you'll even miss it!
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