If there’s one “bready” type thing I sometimes miss from my pre-paleo days it’s waffles. Mostly because of the nostalgia I associate with my grandma making them for us when we stayed over at her place. Especially when they’re fresh, hot and crispy.
I’ve played around with a LOT of paleo options to try and recreate a decent replacement, and thankfully have found a few, but this one made the cut. These waffles come out super crispy on the outside while being light and fluffy on the inside, and they taste amazing.
The blueberries are easily substituted for chocolate chips if you’re feeling naughty, or just left out if you’d rather focus on your toppings!
Enjoy these with organic whipped raw cream (if you do dairy) or coconut cream, some more blueberries and a splash of maple syrup.
These are a TREAT breakfast, not something for every day. They’re way better for you than regular waffles since the ingredients are safe (ie. no gluten, or grains) but they do contain a little sugar and aren’t super nutrient-dense, so we reserve these for a Sunday treat every so often when we wanna kick up our heels. They are SO worth it!
- 1 packed cup Almond Flour
- 1/2 cup Tapioca starch
- 2 Tsp Baking Powder
- 2 TBS granulated Sugar (I used coconut sugar)
- 1/4 Tsp Sea Salt
- 1 Large Egg
- 1/4 cup + 1 TBS of coconut oil or melted butter
- 1/2 cup Milk (dairy or nondairy)
- 1 tsp. Lemon Juice (or Vinegar)
- 1. Mix together all the ingredients to make a smooth batter. I use a blender just because it’s easier.
- 2. Preheat waffle iron and grease with butter or coconut oil.
- 3. Pour batter in according to your waffle iron’s capacity. Mine is a belgian waffle maker so each waffle requires a full cup of batter.
- 4. Cook according to waffle iron specifications. Mine are perfect after 4 minutes.
- 5. Enjoy with organic whipped raw cream (if you do dairy) or coconut cream, some more blueberries and a splash of maple syrup.