We are introducing waffles to the healthy breakfast scene… with a nutritional makeover of course! These soft, vanilla-scented waffles are bursting with nutrients from the ingredients used: coconut flour and almond butter are high in healthy fats and fibre and using extra eggs provides additional protein. The additional fats, fibre and protein will have us fuelled and energized long after breakfast is over, and work double duty to prevent sugar crashes and cravings later in the day.
Free of gluten, dairy and refined sweeteners… but full of fluffy waffle comfort.
Vanilla Waffles (gluten-free!)
Makes 9 waffles (4″ x 4″ in size)
- 6 eggs
- 1/2 cup coconut flour
- 1/4 cup unsweetened almond milk
- 1/3 cup almond butter
- 2 tablespoons real maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon virgin coconut oil for greasing the waffle iron
Plug in your waffle maker and as it’s preheating, combine all of the ingredients (except coconut oil) in a large mixing bowl. Using an immersion blender (hand blender), blend everything until smooth and well incorporated. (Note: a regular blender can be used instead of an immersion blender.)
Once the waffle iron is ready, lightly grease it with the coconut oil and follow the manufacturer’s instructions to make the waffles. Use about 1/4 cup of the batter for each waffle.
The waffles can be stored in an airtight container in the refrigerator for 3-4 days, or up to 3 months in the freezer.