Say hello the easiest breakfast recipe! These Paleo Waffles are made with almond flour and are light, fluffy and the perfect gluten free weekend breakfast.
Servings: 4 waffles
- 1/3 cup coconut oil melted and cooled to room temp
- 3 eggs room temperature
- 3/4 cup almond milk
- 2 tablespoon maple syrup
- 1 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Melt coconut oil and set aside; allow it to come to room temperature.
In a large bowl, whisk eggs, milk and syrup together; then, add in the coconut oil.
To that same bold, gently whisk the almond flour, tapioca flour, baking powder, and salt together, being careful not to over-mix. The batter should be fairly runny.
Heat your waffle iron, then pour the batter into it and let your waffle iron do the work! Once the "ready" button comes on, use kitchen tongs to carefully remove the waffle and place it directly onto a cooling rack for a few minutes before eating.
Serve waffles with fresh fruit and additional maple syrup.
*Calories are per waffle and are an estimation
*Serving size varies depending on the size of your waffle iron. This recipe makes anywhere from 2-4 waffles, and can easily be doubled.
*Make sure to let the coconut oil come to room temperature before combining it with the milk and eggs; otherwise, it'll solidify.
Calories: 500kcal | Carbohydrates: 23g | Protein: 13g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 123mg | Sodium: 376mg | Potassium: 68mg | Fiber: 5g | Sugar: 8g | Vitamin A: 178IU | Calcium: 241mg | Iron: 2mg