These savory lupin flour waffles are a quick and delicious keto breakfast or lunch on the go! Use them as buns for burgers and sandwiches or transform them into a filling 5-minute dinner with the optional mix-ins!
¾cup(180ml)low-carb milk(such as almond or macadamia)
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Instructions
Mix together all ingredients with an immersion (stick) blender or blender until the batter is smooth. If mixing by hand, first whisk the eggs until foamy, then mix in the other ingredients.
Let batter sit to thicken while preheating the waffle maker. Brush butter or olive oil on the waffle iron and heat it up. Once hot, pour the batter onto the waffle plates (do not overfill) and cook for about 4 minutes until golden brown.
Notes
Lupin flour may taste bitter - bitterness varies with flour brand and batch. Some people are more sensitive, specially if they are not used to it. If you've never tried lupin flour, start with a sweeter recipe like my Best Carrot Cake or a recipe that uses less lupin flour, like these Peanut Butter Monster Cookies.Flavor variations (optional mix-ins): Just add these ingredients to the prepared batter and mix before pouring it into the waffle maker:Pizza waffles
Oregano or Italian seasoning, 1 tablespoon
Shredded mozzarella, 1/2 cup
Chopped pepperoni, 1/2 cup
Italian pesto waffles
Pesto sauce, 2 tablespoons (swirl in the batter, don’t fully mix)