Add a little glow to your Sunday brunch (and your skin) - our Maple Pecan Waffles taste like everything you love with the benefits of our Earth Echo Collagen Peptides whipped in. This recipe makes 8 waffles, plenty to share (but since you won’t want to, they also freeze well).
Maple Yogurt Topping (optional)
- Combine flour, pecans, baking powder, collagen peptides, and salt in a large bowl.
- In a separate bowl, whisk egg yolks, yogurt, syrup, coconut oil, and vanilla. Mix well and pour over the flour mixture. Add water and stir until just combined. Beat the egg whites separately until stiff; fold into the batter.
- Spray waffle iron with coconut oil. Working with about 1/4 cup batter at a time, cook the waffles for 2-3 minutes.
- Whisk together yogurt, syrup, and cinnamon in a serving bowl.
Make sure your waffle iron is hot. If the waffle iron is not hot enough, the inside will still be raw when you open up the plates, causing the top and bottom to separate. Once the indicator light on your waffle iron has gone on, wait 2-3 extra minutes. This will ensure it's nice and hot. You can also try flicking some batter onto the hot plates with a fork. If the batter sizzles, the iron ready!
Don't open the iron too early. Rather than going by the indicator light, wait until there is no more steam coming from the waffles. That's a good sign they're actually cooked. If you're not sure, take a tiny peak to see if they're golden brown and crispy. If not, let them cook for another minute.
The batter shouldn't be too thin. Waffle batter should be similar to pancake batter or even a touch thicker. If your batter is coming out too thin, try reducing the amount of liquid a bit.
Serve warm! Enjoy!
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.