Two Simple Wishes

Snow Day Waffles (gluten-free!)

Snow Day Waffles title

If you are a snow lover like me, this winter has been sad and dreary.  But not for much longer!  Snow is on the way.  WOOHOO!  And it couldn’t be more perfect.  It is supposed to start snowing here on Friday night and continue through Saturday.  Which for us, means no worrying about getting to work, or missing school, or setting the alarm just in case it didn’t snow.

I’m not the type to rush out and buy bread and milk.  I’m usually pretty well stocked.  In fact, we could be snowed in for a month and not starve.  So what am I doing to get ready for this awesome weekend?  I’m making waffles!

But not just any waffles.  These are protein-packed and gluten-free.  And delicious.  They are the perfect breakfast to eat before heading out to play or shovel snow.  They freeze beautifully, so I make a bunch.  All you have to do is take out what you need and reheat them in the microwave on High for 1 minute.  (30 seconds if they aren’t frozen).

I recommend using a Belgian style waffle iron, or one with deep nooks and crannies.  And make sure you spray the waffle iron before adding batter, each time.  I love using the Coconut Oil Spray from Trader Joes.

Another important tip – Make sure all your ingredients are at room temperature.  This will prevent the melted coconut oil from solidifying.

(Many thanks to my sister-in-law for sharing this recipe!)

Snow Day Waffles

Serves 6


1/2 cup almond flour

1/2 cup coconut flour

1/2 cup gluten-free flour

1/2 cup cornstarch

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup vanilla whey protein powder

2 cups milk, plus extra

3/4 cup coconut oil, melted

2 egg yolks

2 egg whites

2 tablespoons sugar

1 teaspoon vanilla


Heat the waffle iron to a medium temperature (or darker if you prefer crispy waffles).

Waffle iron

(It’s important to note that I never, ever have a waffle iron look this clean – unless it is brand new.  Which it is.  Thanks Santa!)

In a large bowl, whisk together the almond flour, coconut flour, gluten-free flour, cornstarch, salt, baking powder, baking soda and protein powder.  Set aside.

Waffles-dry ingredients

In a large Pyrex measuring cup or medium size glass bowl, whisk together the milk and egg yolks.

Waffles-milk and eggs

Heat for 45 seconds in a microwave.  Stir this mixture into the dry ingredients until combined.  (If the mixture is too thick, add more milk until you reach the desired consistency.)  Add the melted coconut oil and mix thoroughly; set aside.

Waffles-egg whites mixed in

In a small mixing bowl, beat the egg whites until soft peaks develop.

Waffles-egg whites soft peaks

Add the sugar and beat on high until firm peaks form.  Mix in the vanilla.

Waffles-egg whites stiff peaks

Add the whipped egg whites to the batter and gently fold them in, just until the mixture is combined.

Waffles-add egg whites

Using a measuring cup pour the batter on the waffle iron and cook until they reach the desired doneness.

Waffle-Waffle iron

Continue until you have used all the batter.

If you are serving the waffles that day, you can keep them warm in a 200 degree oven by placing them on the rack.

If you plan to freeze them, make sure they cool thoroughly before putting in a large ziplock bag and freezing.

Serve with warm maple syrup.  Use the real stuff.   It would be a crime not too (in my humble opinion).

Waffles - Ready to eat

(Printer friendly version of this recipe – Snow Day Waffles Recipe.)

Wherever you are, I hope your day is wonderful…whatever the weather brings!

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