Rarely have I had as much fun developing a recipe as I did this one! It started as “chaffles” – mozzarella cheese & egg waffles, a tasty creation that’s all the rage in the keto community. They sure are tasty and supply plenty of protein, fat, and calcium; however, many of my clients don’t tolerate dairy, so I felt the need to take them back to the drawing board.
Many, many tweaks and batches later, these waffles were born. They are gluten-free, can be dairy-free, and low in carbohydrates (1 g net carbohydrate per waffle, making them suitable for anyone eating a ketogenic diet). Best of all, they are light, crispy and delicious!
What makes them Mediterranean? Their three main ingredients — olive oil, Greek yogurt, and almonds — and their macronutrient balance: rich in healthy fats and protein, and low in refined carbohydrate.
Moreover, they are very versatile! For instance, replace almond flour with hazelnut four, add 1 tbsp unsweetened cocoa and ½ tsp vanilla extract and you get “Nutella”-inspired waffles; top with vanilla skyr and low-carb jam and you’ll go straight to heaven.
If you prefer savory breakfast foods, add some fresh dill and bagel seasoning to the batter and top the waffles with sour cream and smoked salmon or salmon roe. Or, try adding chopped, fresh rosemary, garlic powder, chopped olives, and grated Parmesan for a Tuscan focaccia flavor (delicious topped with burrata cheese and prosciutto).
The possibilities are endless.
Mediterranean Waffles (updated August 2024)
Equipment
Ingredients
- 2 large eggs or ½ cup egg whites
- ¼ cup plain Greek yogurt or plant-based yogurt (these tend to be runnier than Greek yogurt, so reduce added water by 1-2 tbsp)
- 1 tbsp olive oil
- ½ cup almond flour finely ground; other nut flours work, too; I love pecan and hazelnut flour
- 3 tbsp ground flax seed I recommend Trader Joe’s own-brand flax meal or Spectrum’s, which were found in a Jan 2023 ConsumerLab review to have the lowest levels of cadmium, a toxic heavy metal
- 1 tsp psyllium husk powder psyllium powders are very variable; I use Yerba Prima's psyllium husk powder
- 1 tsp baking powder
- a pinch of salt
- ¼ cup water
Instructions
- Combine all the ingredients in a medium mixing bowl and whisk to combine. Let stand for 5 minutes to allow the batter to thicken. It should have the consistency of runny cake batter or oatmeal; adjust if necessary (see note below).
- While the batter is thickening, preheat the waffle maker.
- Spoon the batter into the center of the waffle maker (if using the mini-waffle maker, 1 waffle = 2 heaping tbsp of batter; if using a large Belgian waffle maker, 1 waffle = a generous ½ cup of batter).
- Close the lid of the waffle maker to bake the waffle(s).
- If you plan to eat the waffles right away, bake them until they are golden brown and crispy (around 3 minutes); if you plan to refrigerate them and toast them up later, bake them until pale golden (2 minutes) as they will darken further during toasting.
- Remove the waffle(s) from the waffle maker and place on a wire cooling rack to crisp up before eating. Add whatever topping strikes your fancy; I love Greek yogurt topped with berries, sliced peaches, or fruit preserves.
- If you plan to store the waffles for later, let them cool completely on the rack before refrigerating in an airtight container or ziplock bag. These waffles keep for 4-5 days in the refrigerator. They freeze well, too.