Light And Fluffy Waffles With Raspberry Maple Syrup

Light, fluffy gluten free waffles with a light crispy texture? Oh yeah! This is one of those recipes that I kept working on until I got it just right! The baking mix I put together is perfect for this one. To keep these waffles light and airy, no xanthan gum is used. It just weighs them down and gives them a gummy texture. Gross! I used a more traditional approach to this recipe and separated the eggs and whipped the whites. It isn't necessary but really does improve the texture.
You can use any berry that you like to flavor the maple syrup. I didn't strain the seeds out of mine, I wanted to keep the healthy fiber. If you don't like the seedy texture, feel free to strain them out.

Ingredients:

• 2 1/2 cups of all-purpose flour mix
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2 eggs separated
• 2 cups milk or milk substitute
• 1/2 cup oil or melted butter

Raspberry Maple Syrup:

• 1 cup frozen or fresh raspberries
• 1/2 cup maple syrup
• 2 teaspoons corn starch
• 1 tablespoon water

Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla or maple extract

Preheat your waffle maker and oil lightly.
For the raspberry maple syrup, add the raspberries to a small saucepan and cook over medium heat until heated through and the berries have released their juice. Add the maple syrup and warm through.

If you wish, strain out the seeds at this time and return to pan. In a small dish, combine the corn starch with 1 tablespoon of water and stir until dissolved.  Add it to the raspberry maple syrup stirring constantly until it thickens slightly. Remove from the heat and set aside. 
In a clean mixing bowl, beat the whipped cream ingredients until you reach your desired consistency. Set aside.

In another mixing bowl add the dry ingredients and stir to combine. 
Beat the egg whites until stiff peaks form.

Combine the remaining wet ingredients and stir into the flour mixture. 

Carefully fold in the egg whites, leaving some of the whites unmixed.

Add about 1/4 cup of batter to each section of the waffle maker. Close the lid and bake according to the manufacturer's directions. Mine has an indicator light that comes on when they are done. Continue until all of the batter is gone. These freeze really well, just take them out of the waffle maker when they are light golden brown and cool completely. To reheat at a later time, simply put them into your toaster on it's lightest setting.

To plate these waffles, simply pour some of the raspberry maple syrup over the top and add a dollop of whipped cream. Drizzle with a little maple syrup if you wish.

I hope you enjoy these delicious waffles!