Vanilla Waffles that melt in your mouth

Ingredients

1-1/2 cups all-purpose flour 

1-1/4 cups almond meal (almond powder/ almond flour) 

1/2 cup sugar 

1 tablespoon baking powder 

1 teaspoon cinnamon powder 

1 teaspoon salt 

2 cups milk (any kind of milk works) 

3 tablespoons vegetable oil 

2 large eggs 

1 teaspoon pure vanilla extract 

Preparation

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, almond meal, sugar baking powder, cinnamon and salt. Set aside. 

In a small bowl or liquid measuring cup, whisk flour together milk, oil, eggs, and vanilla; until smooth. 

Gently fold the milk mixture into the flour mixture and stir until smooth. It is okay if the batter has a few lumps. Do not over mix. 

Pour 1/4 cup of batter into the waffle iron. You don’t have to spread it everywhere. Just pour in the center and the iron will do the rest.

Serve the waffles immediately with butter and maple syrup, or your choice of toppings. Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster. I prefer to store the batter in the fridge and make it fresh the next day.

You can easily halve the recipe as this makes quite a large amount. I always halve it since its just me and my son eating them.

The addition of almond meal makes it the best waffles that is crispy yet soft and delish.

For Strawberry Shortcake 

Simply whip some lightly sweetened whipping cream and pile on top of warm waffles and slice up beautiful strawberries and place on top. 

You can also add strawberry jam for extra yumness.