1 1/2 cups Soy Flour
2 tsp Double Acting Baking Powder
1/2 tsp Salt
1-3 tbsp Splenda
1 1/2 cups Nut Milk
3 tbsp melted butter
3 large eggs
Sift soy flour before measuring. Resift soy flour with salt, splenda and baking powder in a large bowl.
Beat the eggs in a separate bowl, add milk and mix, add butter and mix.
Add liquid to dry ingredients and mix. Add more milk if needed.
Makes about 5 waffles
Nutritional Info is just an estimate
- Amount Per Serving
- Calories: 224.9
- Total Fat: 13.0 g
- Saturated Fat 5.7 g
- Cholesterol: 144.9 mg
- Sodium: 510.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 6.9 g
- Protein: 23.6 g
I noticed the sat-fat is a bit high. I made them with Olive oil the other day and liked them a lot better with the butter. Next time I will try them with margarine. But made with butter is the best tasting. I also added about 1 cup of nut pulp left over from making nut milk.
They taste best right out of the waffle iron hot and crispy. I eat them plain. I also tried them with sugar free maple syrup and sugar free grape and blackberry jam. It’s hard to believe there so good and they don’t spike my blood sugar.
I had a problem with them sticking to the waffle iron and found that if I sprayed the waffle iron with a no-stick cooking spray they came out great. I use one made with canola oil.