Honey Buttermilk Waffles with Vanilla Maple Syrup

Gently whisk together the flour, baking powder, cardamom and salt. Set off to the side.

In a separate bowl, combine buttermilk, egg yolks, coconut oil and honey. Whisk until thoroughly combined.

Pour the wet ingredients into the dry and stir.

In a medium bowl add the egg whites. Using a hand mixer (fitted with a whisk attachment if possible) beat on high until soft peaks form, about 5 minutes. Gently fold the egg whites into the waffle batter.

Pour somewhere between 1/4 to 1/2 cup of batter per waffle section (depending on your waffle maker). Cook as directed in the owner’s manual for you waffle maker. Mine took 3-4 minutes.

Remove and keep waffles warm on a rimmed sheet pan in a 200ºF oven.

For the vanilla maple syrup:
In a small sauce pan, combine the maple syrup, butter and vanilla. Stir and bring up to a simmer. Remove off the heat and pour over the waffles.