Grandpa, Grandfather, Pop Pop, Granddad, Gramps…. In our house, my father is “Bumpa” to my son. And, in my son’s eyes, Bumpa makes the best waffles. Ever. Nothing compares to Bumpa’s waffles. Of course, Bumpa’s waffles are full of milk and gluten and eggs. And love – the love of a grandfather that indulges every desire of his one and only grandson. I’m not sure I’m ever going to manage to come up with something that beats that. But, I did manage to come up with something that is a close enough approximation to keep my kiddo happy in between visits to Bumpa’s house. As a bonus, my son says they’d make great “bread” for peanut butter and jelly sandwiches, too.
2 x-large eggs, whites and yolks separated
1 1/2 cups non-dairy milk (I used almond)
1/3 cup melted coconut oil
2 T. maple syrup
1 1/4 cups sorghum flour
1/2 cup arrowroot starch
1/2 t. xanthan gum
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
Whip the egg whites until stiff peaks form. Set aside.
In a large bowl, mix the egg yolks, milk, coconut oil and maple syrup.
In a small bowl, combine the dry ingredients.
Mix the dry ingredients into the wet ingredients until no lumps remain. Fold in the whipped egg whites.
Cook according to your waffle iron specifications.