Lemon-Almond Waffles


10 waffles
Lemon Honey
½ cup honey honey½
2 tablespoons fresh lemon juice lemon juice2
Zest of 1 large lemonlemon(s)1
Vegetable oil cooking spray vegetable cooking spray1
2 large eggs, separated, at room temperature egg(s)2
2 cups unsweetened vanilla-flavored almond milk vanilla-flavored almond milk2
3 tablespoons sugar sugar3
1 teaspoon pure vanilla extract vanilla extract1
¾ teaspoon pure almond extract pure almond extract¾
Zest of 1 large lemon lemon(s)1
1 ½ cups all-purpose flour all purpose flour1 ½
½ cup almond flour almond flour½
2 teaspoons baking powder baking powder2
¼ teaspoon fine sea salt fine sea salt¼
1 stick unsalted butter, melted unsalted butter1
¾ cup mini chocolate chips, optional mini chocolate chips¾
Special equipment: an electric waffle makerelectric waffle maker1


Lemon Honey
Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.
Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.

Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.

Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth.

Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.
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