I was on the fence with US-Belgium  game. I figured it was wonderful the U.S. made it thus far, but I knew deep down, it wasn’t our time yet to go all the way. I say give it a decade or maybe soccer or football isn’t really our thing and we should stick to American football. Either way, we played, not so well,  but now it’s time for the team to come home.  So, since I am not a sore loser, much luck to Belgium against Argentina in a few days and to go with that thought process, I have included a healthy version of Belgian waffles.

 Ingredients

2 cups buckwheat flour (all-purpose or whole wheat flour will work)

4 tsp baking powder

1 tbsp. coconut sugar (granulated sugar will work

1/4 tsp salt

1 tsp cinnamon

2 large eggs, separated

1/3 cup coconut oil, melted (other oils will work)

1-3/4 cup unsweetened vanilla almond milk (any milk will work)

1/2 tsp pure vanilla extract

Instructions

• Prepare waffle iron with natural cooking spray and turn it on to warm it. (As you continue to make all of the waffles, be sure to spray the waffle iron each time with cooking spray. These waffles will stick, if you don’t.)
• Very carefully separate egg yolk and white. It is important to try to keep all of the yolk out of your whites. Set egg whites aside.
• Use a mixer to beat all ingredients (including yolks) together, except egg whites. Transfer mixture to a large bowl {unless you have more than one mixer}. Clean mixing bowl and beaters.
• Beat egg whites at a high speed for about 4 minutes and until soft peaks have formed.
• Stir egg whites into the waffle batter.
• Use a 1/2 cup measuring cup to spoon mixture out and onto waffle maker. {This amount may vary depending on the size of your waffle maker. I have a standard size Belgian waffle maker.}
• You can heat your oven to 200 degrees F. to keep waffles warm, if needed.

{recipe and photo credit click here}