You know what ski mountain waffles are? If you don’t, you are seriously missing out. I don’t think “Ski Mountain” is the official name of these beauties, but that’s what I always have referred to them as, because I only experienced these amazing waffles at the ski mountain. Upon some googling I found out that they are actually called Liege Belgian Waffles. 🙂
The sugary sweet intoxicating smell wafting from the “waffle hut” would lure me in every single time. Heck, even if I didn’t feel like skiing on frigid cold days or icy conditions I would suffer through the poor conditions and possible frost bite just so I could enjoy the caramelized, buttery, sweet goodness. I figured I was burning all those calories trying to stay warm, right!?
These days skiing is not on the activity list, as the list is pretty booked up with diaper changes and tummy time, but that’s ok because one smile from my little angel is all I need anyway 🙂 BUT, waffles are still very much a part of my world! The cold weather this past week must have triggered my desire for the ski mountain waffles because I woke up craving them, and went to work in the kitchen, and here they are! They are everything I remember them to be- deliciously warm with a wonderful caramelized crispiness on the outside. Top them with some chocolate sauce and coconut whip cream and you’re on your way to waffle heaven!
If you love these waffles be sure to check out my COOKIE DOUGH STUFFED PANCAKES!
These fluffy and light waffles have a wonderful caramelized sugar coating and make the ultimate brunch, breakfast or dessert! Best yet, they are grain & gluten-free, dairy-free and paleo!
- 1 ½ cups Almond Flour (Wellbee’s brand)
- 3 tablespoons arrowroot flour
- 2 eggs- whites and yolks separated
- 1 teaspoon vanilla
- 4 tablespoons coconut sugar, divided in half
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup almond milk
- 2 tablespoons of coconut oil or grass-fed butter, melted
- In a large bowl combine the almond flour, arrowroot flour, 2 tablespoons of coconut sugar, salt and baking powder and mix.
- Make a well in the middle of the dry ingredient and add the 2 egg yolks, vanilla, almond milk and coconut oil, and mix until smooth.
- In a separate bowl beat the 2 egg whites with a hand mixer for a few minutes until soft peaks are formed.
- Fold the egg whites into the batter and mix until uniform, but do not overmix.
- Place about ⅓ cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron, then close the iron and cook according to your iron’s directions.
- (Note: I took a fork to gently press the sugar into the batter before closing iron to ensure it formed a sugar crust on the waffle, not the iron. You also may want to grease the iron with butter or oil to prevent sugar from sticking.)