Classic Paleo Waffles
Recipe from Paleo Running Momma
This waffle recipe is a simple breakfast that can be customized with toppings and mix-ins of your choice. I love mixing bananas in the batter and then topping with peanut butter and syrup!
Yield: 4-6 Servings
- 3 eggs room temp, separated**
- 1/2 cup organic coconut milk full fat or light
- 6 Tbsp coconut oil refined, melted, and cooled to almost room temp
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- In a mixing bowl or large measuring cup, combine all the dry ingredients
- In another bowl, whisk together the egg yolks**, coconut milk, maple syrup, coconut oil, and vanilla, then pour this mixture into the dry ingredients and mix by hand until well combined.
- If separating the eggs, beat the egg whites on high speed with an electric hand mixer until stiff peaks form, then fold egg whites into batter to combine.
- Heat your waffle iron and brush it well with coconut oil
- Pour batter into the center of the iron, gently spreading just a bit before closing. Cook waffles according to your waffle iron’s instructions. This recipe will make about 4-6 servings but may vary depending on your iron. I use this round one and love it – no sticking!
- Serve with optional toppings such as berries, nut butter, coconut whipped cream, and additional maple syrup. Enjoy! *See note about freezing for later use.
- You can freeze the cooked waffles and toast them in a toaster, toaster oven, or regular oven if you want to make these ahead of time.
- *I’ve made these waffles with and without separating the egg whites and yolks, and the difference in texture is fairly minimal if you choose not to separate the eggs and beat the whites. If not separating, simply whisk together the whole eggs with the wet ingredients.