Paleo waffles may come in all shapes and sizes, and waffle irons in all makes and models. But there’s nothing like the round shape, square notches and four quadrants of a classic Belgian beauty. Waffles are one of my very favorite foods because it combines the fluffiness of a pancake with the crispiness of a fresh, crusty Paleo loaf. All that extra surface area is what separates pancakes from waffles. And all that wholesome coconut and almond flour, coconut oil and natural sweetener is what separates frozen toasted waffles from these amazing Paleo breakfast bundles of joy!
Total Time to Make: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1 cup almond flour
- 1/4 cup coconut flour
- 3 cage-free egg whites
- 3 cage-free egg yolks
- 1/4 cup coconut oil
- 1/4 cup sweetener (raw honey or maple syrup)
- 1 tablespoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon Celtic sea salt
- 1/4 cup coconut cream
- 1/2 teaspoon vanilla
- 2 – 4 tablespoons natural sweetener (raw honey, agave nectar or maple syrup)
- Preheat waffle iron. Use wadded paper towel or heat-resistant kitchen brush to carefully coat with coconut oil.
- Sift almond and coconut flours, salt and baking soda into a small bowl.
- In large bowl, whisk together egg yolks, oil, vanilla and sweetener.
- In separate bowl, beat egg whites to medium-stiff peaks with hand mixer, about 5 – 8 minutes.
- Stir flour mixture into the egg yolk mixture. Gently fold egg whites into batter.
- Pour portion of batter onto hot waffle iron. Cook 4 – 5 minutes, until golden brown and crisp. Repeat with remaining batter.
- For Whipped Topping, beat chilled coconut cream in medium bowl with hand mixer or whisk until thick and creamy. Add vanilla and sweetener to taste. Continue to beat.
- Top waffles with Whipped Topping or sweetener of your choice. Serve hot.
A hint of vanilla and natural sweetness give you a lovely backdrop to top off your meal with anything your heart desires. Try with fresh fruit compote – just sweetened and simmered and you have yourself the best real fruit topping and syrup. Or go simple, and fill up those Belgian hollows with warm maple syrup, local raw honey, or low-glycemic agave. You really can’t go wrong in, around, or on top of a waffle. So, when in Belgium..!