3 cups Farafena Fonio Flour
¼ cup ground flax
1 tsp salt
4 tsp baking powder
2 eggs – yolks and whites separated
2 tbsp sugar
3 tbsp molasses
¾ cup grapeseed, avocado, almond, or olive oil
1 tsp vanilla
3 cups milk (or non-dairy alternative)
Beat the egg whites until firm peaks form, and then beat in the sugar a spoonful at a time until stiff and shiny.
In a separate large bowl whisk together egg yolks, molasses, coconut oil, vanilla and milk.
Add Fonio Flour, flax, salt and baking powder to wet ingredients. Mix until combined
Fold egg whites into batter. Do not over mix.
Bake waffles according to directions on your waffle iron.
Note: These are great to make in large batches and freeze (up to 3 months). Just pop in toaster to eat mid week.