Classic Mini Waffles
my take on Kellogg’s Eggo Mini Waffles
Ingredients
- 1 egg
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened almond milk
Instructions
- In a bowl mix ingredients until fully combined
- Grease waffle iron and wait for it to heat – transfer waffle batter onto iron using a mini cookie scooper. Place 4 scoops of batter on waffle iron in each pocket (their are 4 pockets and should be 4 scoops
- Close waffle iron – once done, remove and eat right away!
- Can store leftovers in airtight container in the fridge for up to a week
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