This recipe came from my daughter-in-law and was introduced during our Healthy Breakfast and Back-to-School Workshop at beautiful Casa Somerset Bed and Breakfast. Jessica listed Tips and Tricks at the bottom of the recipe giving suggestions of creative ways to adapt this recipe any time – not just for breakfast. This recipe freezes well and you can just pop them in the toaster to reheat. That allows you to make large batches to keep on hand. I have also mixed up batches of the dry ingredients to keep on hand as well as to give away as gifts.
Paleo Anytime Waffles
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Easy and delicious and can be made ahead and frozen. This makes for a quick healthy breakfast option as well as snacks. See the note at the bottom of the recipe for ways to adapted this recipe for anytime of the day.
Author: Jessica Schieber
Course: Breakfast
Cuisine: American
Serves: 10 - 12
Ingredients
- 1½ cups blanched almond flour (I use Honeyville)
- 1½ cups tapioca or arrowroot starch (either can be used in this recipe)
- 4 tbsp. coconut sugar
- 2 tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. pure vanilla
- 2 eggs
- 1 cup unsweetened almond or coconut milk
- 2 tbsp. melted ghee or coconut oil (optional)
Instructions
- Heat waffle iron to medium heat and spray with cooking spray.
- Combine dry ingredients in a medium mixing bowl
- In a separate bowl, whisk all wet ingredients together.
- Add wet ingredients to the dry and mix until well combined.
- Add batter to waffle iron to cover to bottom of grid.
- Cook until golden brown on the outside and is easily removed from waffle iron.
- Tips and Tricks: Think of the waffle as more than just a breakfast food! Use waffles as a quick and creative sandwich bread! Omit the sugar and try adding dry basil and oregano, then top the waffle with ground sausage, veggies, marinara and dairy/soy free cheese for a personalized waffle-izza! Be creative and come up with unlimited possibilities.
