So my husband has been going more paleo lately, and I have been following suit to help him out. (except the meat part!). So I have been searching for recipes that can satisfy him, my kids and myself! These waffles were incredible. In fact, I have to say it was the best tasting waffle I have had in quite some time. Throw out the gluten free pancake mix and opt for this quick and tasty breakfast treat! The kids adored it too!
Minimally Adapted from “Against all Grain” by Danielle Walker (which, btw, is a fantastic book!)
3 large eggs, room temp
1/2 cup almond milk (original called for coconut milk)
3 Tablespoons maple syrup (or honey)
3 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
1 cup raw cashews (or macadamia – which I will try next time)
3 tablespoons coconut flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup blue berries
1/4-1/2 cup vegan chocolate chips (my sons suggestion)
Preheat waffle iron (we used medium setting)
Place all ingredients, in order listed, except blueberries and choc chips, into high speed blender.
Blend on low for 30 sec, then high speed until smooth.
Fill waffle iron halfway and sprinkle blueberries and/or chocolate chips over top.
Close waffle maker and wait.
Then enjoy! We topped with a small amount of earth balance butter (dairy free) and pure maple syrup. They would be incredible topped with honey, bananas, berries etc.