Ingredients
130g blanched almond flour
33g tapioca flour
22g coconut sugar (2 tablespoon)
8g coconut flour (1 tablespoon)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, separated
130g (1/2 cup + 2 tablespoons) unsweetened plant milk
2 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extractCombine all dry ingredients in the bowl of a food processor and pulse to combine. If you don't have a food processor, a blender should do the trick.Whether by hand, hand mixer, or stand mixer, beat the egg whites until soft peaks form. Set aside.Add the remaining wet ingredients (egg yolks, almond milk, butter/coconut oil, and vanilla) to the dry ingredients and pulse until evenly combined. You should have a slightly thick but smooth butter.Fold in the egg whites until just combined, making sure not to deflate them.Heat your waffle iron according to the iron instructions (get it to a medium heat). Lightly brush a light olive oil or melted coconut oil on the waffle iron.Fill the waffle iron with the batter according to the iron instructions. Don't overfill.Cook until steam stops rising and you can easily open the waffle iron. Time may vary depending on what type of iron you're using. Repeat until all the batter is gone.Gently remove the waffles and serve hot with your favourite toppings.
Waffles – Paleo
- 130 grams Almond flour
- 33 grams Tapioca flour
- 22 grams coconut sugar (2 tablespoon)
- 8 grams coconut flour (1 tablespoon)
- 1 tablespoon baking powder, corn-free
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, divided
- 130 grams (1/2 cup + 2 tablespoons) unsweetened almond milk
- 2 tablespoons grass-fed butter or coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- Combine all dry ingredients in the bowl of a food processor and pulse to combine. If you don’t have a food processor, a blender should do the trick.
- Whether by hand, hand mixer, or stand mixer, beat the egg whites until soft peaks form. Set aside.
- Add the remaining wet ingredients (egg yolks, almond milk, butter/coconut oil, and vanilla) to the dry ingredients and pulse until evenly combined. You should have a slightly thick but smooth butter.
- Fold in the egg whites until just combined, making sure not to deflate them.
- Heat your waffle iron according to the iron instructions (get it to a medium heat). Lightly brush a light olive oil or melted coconut oil on the waffle iron.
- Fill the waffle iron with the batter according to the iron instructions. Don’t overfill.
- Cook until steam stops rising and you can easily open the waffle iron. Time may vary depending on what type of iron you’re using. Repeat until all the batter is gone.
- Gently remove the waffles and serve hot with your favourite toppings.
