Carbalose Waffles

Carbalose pancake batter adapted for waffles — same base with extra cornstarch and oil for crispiness

Serves 8 · Prep 5 min · Cook 25 min · Total 30 min

Ingredients

• 2 cups Carbalose flour
• 2 eggs, beaten
• 1 cup water
• 1 cup heavy cream
• 1/4 cup vegetable oil
• 2 tbsp vegetable oil (additional)
• 2 tbsp cornstarch
• 1/3 cup allulose
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp vanilla extract

Instructions

1. Mix all ingredients in a bowl until a batter forms
2. If too thick, add a little water
3. Let batter rest for 15 minutes
4. Cook in a preheated, oiled waffle iron until golden brown

Notes

Based on the Carbalose bag pancake recipe. The extra 2 tbsp oil and cornstarch are Owen's waffle additions for crispiness. Bag calls for 1/4 cup Splenda and 2 cups half & half — subbed same-volume allulose and equal parts water + heavy cream.

waffleslow-carbcarbalosebreakfast