- 2 cups gluten-free flour (my favorite is King Arthur)
- 4 Tablespoons coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs, room temperature and separated
- 3 Tablespoons melted butter
- 4 packages Blueberry Bilberry Icelandic Provisions Skyr
- 6 ounces milk, room temperature
- non-stick cooking spray
- maple syrup
- 1/4 cup chopped pecans (optional)
Plug in your waffle iron to pre-heat.
In a small pan over medium-low heat, warm the maple syrup and stir in the optional pecans. Turn the heat down to low to keep warm until ready to serve.
In a large bowl, whisk the gluten-free flour, sugar, baking powder, baking soda and salt together until combined well. Set aside.
Place the egg whites in a separate large bowl and using a stand or hand mixer whip them until peaks start to form. Set aside.
In a seperate large bowl, combine the egg yolks and melted butter and blend with a stand mixer or hand mixer until well combined. Add 2 packages of the Skyr and the milk, and continue to blend until well combined and creamy. Add the dry ingredients and blend again until combined well and smooth.
Then gently fold the egg whites into the batter, 1/3 at a time until combined.
Spray your waffle iron with non-stick cooking spray. Pour the batter into your prepared waffle iron to fill and using a spatula or spoon, spread the batter evenly. Close the lid and cook until done, about 3 minutes. (could be more or less depending on your waffle iron).
Remove the waffle from the iron. Build a tower with the Skyr in-between each waffle layer and serve with the warmed maple syrup and chopped pecans.