
This house runs on coffee, Jesus, and sometimes WAFFLES!
What's not to love about waffles? Especially, thick, fluffy, crispy on the outside light on the inside, Stack'em High Belgium Waffles?! Waffles have also become so diverse that they are not only a breakfast food, but also popular for supper. The famous chicken and waffles have made it onto our menu, with a side of warm, creamy stoneground grits. Yum!

We prepared a brunch for my parents and grandmother (also known as Nanny) that consisted of chicken, Stack'em High Belgium Waffles, grits, and a scrumptious citrus fluff dessert. They instantly became a fan of chicken and waffles, joining ranks! One of our favorite ways to enjoy these waffles is to top them with Mom's and Nanny's homemade strawberry freezer preserves. SO GOOD! Thankfully, they brought some to share with us!
Okay, let's get waffle-making!
Ingredients
Lightly Greased Waffle Iron
2 cups self-rising flour
1/2 tsp salt
1 tbs ground flax
1/4 cup sugar (monk fruit, stevia, sugar in the raw - your preference)
1 egg
1/3 cup vegetable oil (I use extra virgin olive oil or avocado oil)
2 cups milk (again, your preference of milk) (add right under 1/4
1 tsp vanilla (I also add a tsp of maple)

Directions
Oil the waffle maker
Sift the dry ingredients in a large bowl
In a separate bowl, separate egg white and beat until stiff peaks form
In a separate bowl, mix together the yolk, flax, milk, oil, and vanilla, stir lightly
Add to dry ingredients and mix well
Fold in egg whites
Cook in waffle iron on medium-high heat for around 5 minutes (in standard waffle iron with built in timer, 3 minutes is usually all it takes)
Get in my belly!
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