Gluten-free Waffles or Pancakes

{ gluten-free }

April 10, 2017

Makes 4 large waffles or 6 to 8 medium pancakes

active:
15 min

total:
30 min

In 2013, my family was in Israel for Passover, so I won the get-out-of-Passover-cooking-free card that year. The hotels in Israel serve enormous breakfast buffets with every kind of salad, cheese, yogurt, fruit, cake, bread (for Passover—really), and cookie you can imagine. I was fascinated by the appearance of waffles at two different hotel buffets, and my kids were thrilled. One hotel even had a frozen yogurt machine—the yogurt made an excellent topping. After tasting the waffles, I was won over and convinced that everyone needs a waffle maker for Passover. This batter can be used to make pancakes as well.

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Ingredients

Equipment:

Measuring cups and spoons

Zester

Medium bowl

Electric mixer

Whisk

Waffle maker

Silicone spatula

1 1/4 cups (150g) ground almonds

1 teaspoon baking powder

1/4 cup (50g) sugar

2 tablespoons vanilla sugar

1/2 cup (80g) potato starch

2 large eggs, separated

1/2 cup (120ml) milk

1/2 teaspoon orange zest (from 1 orange)

1/2 teaspoon salt

Nonstick cooking spray

Steps

Advance prep: Batter may be made 1 day in advance; waffles may be made 1 day in advance and reheated

IN A MEDIUM BOWL , whisk together the ground almonds, baking powder, sugar, vanilla sugar, and potato starch. Add the egg yolks and whisk. Add the milk and orange zest and whisk to combine.
IN A LARGE BOWL or the bowl of a stand mixer, beat the egg whites at medium speed and, when the eggs are foamy, add the salt. Turn the speed up to high and beat the whites until stiff. Gently fold the egg whites into the batter.
HEAT your waffle maker and generously coat it with cooking spray.
MEASURE about 3/4 cup of batter for an average waffle maker. Drop batter in the middle of the waffle maker. Slowly close the top, taking care not to push down too hard. Let the waffle cook for about four minutes, or until browned. Remove from waffle maker and serve.