Birthday Cake Waffles

INGREDIENTS:

Wet ingredients:

• 2 eggs

• 1/3 cup unsweetened vanilla almond milk (any milk will work)

• 1 tablespoon olive oil

• 1/2 tablespoon pure maple syrup

• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 1/4 cup packed fine blanched almond flour (do not use almond meal)

• 1 tablespoon rainbow sprinkles

• 1/4 teaspoon baking soda (or sub 1 teaspoon baking powder)

• 1/4 teaspoon salt

INSTRUCTIONS:

1. In large bowl, whisk together the eggs, milk, oil, pure maple syrup, sprinkles and vanilla extract together until well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.

2. Lightly coat a large nonstick skillet with cooking spray, and place over medium heat. Once the skillet is hot, drop about 1/4 cup of batter onto the skillet. Allow to cook until bubbles appear on top and the edges are well cooked.

3. Flip cakes and cook until golden brown on underside, 2 minutes.

4. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes about 5 servings.

NUTRITION (SERVES ~5)

• Serving Size: 1 serving

• Calories: 248

• Sugar: 4g

• Added Sugars: 0g

• Sodium: 216.3mg

• Fat: 20.8g

• Saturated Fat: 2g

• Polyunsaturated: 4.3g

• Monounsaturated: 11.9g

• Trans Fat: 0g

• Carbohydrates: 9g

• Fiber: 4g

• Protein: 8.5g

• Cholesterol: 74mg

Recipe inspired and adapted by Monique from Ambitious Kitchen almond flour pancakes!