Paleo Waffles

These light and fluffy paleo waffles are perfect for a nutritious breakfast treat.

Ingredients

• 130g blanched almond flour
• 33g tapioca flour
• 22g coconut sugar (about 2 tablespoons)
• 8g coconut flour (about 1 tablespoon)
• 1 tablespoon baking powder (corn-free)
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs, separated
• 130g unsweetened plant milk (about 1/2 cup + 2 tablespoons)
• 2 tablespoons melted coconut oil or grass-fed butter
• 1 1/2 teaspoons vanilla extract

Instructions

• Prepare Dry Ingredients:

  • Combine almond flour, tapioca flour, coconut sugar, coconut flour, baking powder, salt, and cinnamon in the bowl of a food processor. Pulse to blend. If a food processor isn’t available, a blender can work as well.

• Beat Egg Whites:

  • In a separate bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form. Set aside.

• Combine Wet Ingredients:

  • Add the egg yolks, plant milk, melted coconut oil (or butter), and vanilla extract to the dry ingredients. Pulse until evenly combined to create a slightly thick, smooth batter.

• Fold in Egg Whites:

  • Gently fold the beaten egg whites into the batter, being careful not to deflate them.

• Prepare the Waffle Iron:

  • Heat your waffle iron to medium heat and lightly brush with olive oil or melted coconut oil.

• Cook the Waffles:

  • Fill the waffle iron with batter according to its instructions, taking care not to overfill. Cook until steam stops rising and the waffle easily releases from the iron. Repeat until all batter is used.

• Serve:

  • Carefully remove the waffles and serve hot with your favorite toppings.

Enjoy these paleo waffles with fresh berries, a drizzle of maple syrup, or a sprinkle of nuts!