Waffles with almond flour

These waffles have an amazing light and crispy texture:

60 g whole wheat flour (white wheat for best results)
30 g almond flour
7 g baking powder
a pinch of salt

1.5 dl milk
15 ml oil (1 tablespoon)
1 egg

Mix dry ingredients well. Stir in wet ingredients only until incorporated - too much stirring will active the gluten and make the waffles more rubbery. Let the batter sit for a moment, and when it is slightly larger and little air bubbles have formed, it is ready to pour.

Recipe makes two servings/four waffles.
Whole recipe contains 645 kcal, 26 g protein, 61 g carbohydrates and 37 g fat.

These waffles are so crispy and light you'd think they had sugar in them. The slight sweetness from the almond flour makes them delicious plain, but I also tried them with diced, dried apples (too chewy), blueberries (delicious) and maple syrup (also delicious).

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