This recipe is based on the Charlie Foundation’s waffles. I eliminated the cream at one point just because I ran out! I never added it back in and they turn out great. I have cooked these is just about every small appliance, fun shaped pan, even in cupcake liners in a toaster oven… it ALWAYS works! One thing to note is that they puff up a lot… if you put them in something like a Babycakes Doughnut Maker, do not let the latch lock in place. The lid will need to lift as they cook so you don’t end up with batter shooting out the sides!
42g raw egg mixed very well
19g macadamia nuts, ground into butter
10g melted coconut oil
pinch of baking powder
Mix all of the ingredients together very well. Add a few drops of stevia or a pinch of cinnamon if desired. Cook in appliance or pan of your choosing! I have learned from experience that you need to cook these longer and slower than traditional waffles or pancakes. The longer you cook them, the more they will dry out, this is what you want because the oil will replace the moisture from the egg, but they will not be oily. This also helps them not have an egg-y texture when they are cooked.