Mother’s Day is around the corner and you might want to spoil the special woman in your life by making her brunch (because she will sleep in) on Sunday.
Instead of repeating the same old recipe you used last year and probably the year before that, this year you should try making her some chaffles.
The low-carb breakfast treat will take you little to no time to make and is the perfect twist on traditional waffles.
A chaffle is a keto-friendly waffle made from cheese and eggs. It is not technically a waffle since there’s no flour or baking powder added but because it is made in a waffle iron the person who invented chaffles must have figured that the play on words was too perfect to miss.
Popular foodie Yumna, who is known on Instagram as the ’Feel Good Foodie’ recently shared her chaffle recipe, with the hopes that since they are so easy to make, her children will surprise her with them on Mother’s Day.
For her recipe, she added almond flour and Organic Whole Milk Yoghurt for more protein, but most traditional recipes only have cheese and eggs at the base of the recipe.
Here is how you can make chaffles at home like the Feel Good Foodie:
½ cup + 2 tablespoons shredded cheese, divided
2 tablespoons almond flour
¼ teaspoon baking powder
1 tablespoon Organic Whole Milk Yoghurt
Place the egg, ½ cup shredded cheese, almond flour, baking powder and yoghurt in a medium-size bowl. Whisk to combine until well blended.
Heat a mini or regular waffle iron and grease if needed. Sprinkle shredded cheese into the waffle iron. Add ⅓ of the batter (about 2 heaping tablespoons) and add another sprinkle of cheese, if desired.
Close the lid and cook for 3-4 minutes or until the chaffles are golden and crisp.
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Enjoy on their own or with toppings like avocados, tomatoes or yoghurt and scallions.