De-oiled peanut and almond flours contain far less fat than regular ground nuts, so they behave as thirsty dry ingredients in the batter. Alongside lupin flour, they make the final thickness less predictable than a standard wheat waffle mix. The visual cue matters more than using every drop of milk: aim for a heavy ribbon that relaxes slowly across the bowl. This also explains why a waffle can tear when opened too soon. Its surface needs time to set while the centre finishes losing moisture.
BreakfastProtein Waffles with Lupin and Nuts Flour
Crisp-edged waffles with a tender centre, built on whole wheat, lupin, and de-oiled nut flours. Yacon syrup adds a mild caramel note while rapeseed oil helps the waffles release cleanly from the iron.
Ingredients
Preparation Steps
Combine the dry ingredients
Whisk the Whole Wheat Flour, Lupin flour, De-oiled peanut flour, De-oiled almond flour, Baking powder, and Salt in a large bowl until evenly blended.
Make the batter
In a second bowl, whisk the Eggs, Yacon syrup, Rapeseed Oil, and most of the Semi-Skimmed Milk. Pour the liquid mixture into the dry ingredients and whisk just until no dry pockets remain.
Rest and adjust
Leave the batter to stand for 10 minutes so the lupin and de-oiled flours can absorb liquid. Whisk in the remaining Semi-Skimmed Milk gradually until the batter falls from the whisk in a thick, steady ribbon and spreads slowly across the bowl; it should not sit in a mound or run like crêpe batter.
Cook the waffles
Heat a waffle iron to medium-high. Add batter without overfilling the grid, close the lid, and cook for 4 to 6 minutes, until the steam has mostly subsided and the waffles are deep golden with firm edges. Transfer to a rack briefly before serving to keep the surface crisp.
Recipe insights
Water absorption is the main variable
Toppings
Breafkast waffles would not be the same without a good topping, so pour on it whatever you like, my go-to is maple syrup !
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