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Gluten-Free Hong Kong Egg Waffle (無麩質雞蛋仔)

Crisp on the outside, soft and airy on the inside, and shaped like a honeycomb of golden “bubbles.”
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Course: Breakfast, Dessert, Snack
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry:
  • 1.5 cup Almond flour or cake flour
  • 2 tablespoon tapioca starch
  • 1 teaspoon baking powder
  • 1 Tbsp custard powder
  • 1 scoop about 25-30 g ISO ZERO vanilla whey protein powder (Optional for added protein)
Wet:
  • 30 g Greek yogurt full-fat or low- fat
  • 2 large eggs
  • 60 g honey or maple syrup
  • 80 ml water (batter should be thick)
  • 25 g Avocado or olive oil
  • 1 teaspoon vanilla extract

Equipment

  • Egg Waffle Pan (Hong Kong bubble waffle maker or electric mold)
  • Mixing Bowls
  • Whisk
  • Measuring Cups & Spoons
  • Spoon / Spatula
  • Cooling Rack
  • Oil brush (for greasing the pan)

Instructions
 

  1. If you prefer the original texture of the egg waffle, use cake flour. Almond flour gives a crisper overall texture.
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. Add wet ingredients and combine until smooth. You can also put everything in a blender and blend until smooth.
  4. Let batter rest for 15-20 minutes. You can also premake this batter and refrigerate until later use for up to 24 hrs.
  5. Pre-heat your waffle or egg bubble waffle machine.
  6. Spray gently with oil or butter.
  7. Pour batter in and flip over to evenly coat the machine.
  8. Cook for 5-9 minutes until golden brown on both sides.
  9. If you are making larger batches ahead of time, you can reheat in the oven to re-crisp the waffles.

Macros

Nutrient With Protein Powder Without Protein Powder
Calories 1359 kcal 1249 kcal
Protein 63.1 g 38.1 g
Carbohydrate 90.0 g 88.0 g
Fat 88.3 g 87.3 g