Health Starts in the Kitchen

These Crispy Grain Free Waffles are paleo. Here’s the real exciting news… you can FREEZE them! And they can be quickly reheated for breakfast!

Ingredients

2 cup blanched almond flour1 cup tapioca or arrowroot starch1 Tbsp + 1 teaspoon baking powder¼ cup coconut sugar (omit if on 21DSD)½ tsp sea salt2 eggs preferably local, organic and pasture raised¼ cup melted butter, ghee or coconut oil1 cup raw milk or coconut milk2 tsp fresh lemon juice1 tsp vanilla extract Waffle maker, preferably ceramic-coated or cast iron

Directions

  1. Preheat your waffle iron.
  2. Combine all ingredients and gently mix - just to combine - a few lumps are ok. Using a ladle, scoop batter into your hot waffle iron.
  3. Cook your waffles according to the waffle makers manufactures instructions. We leave ours go extra long to make sure they are super crispy. Serve immediately OR cool on a wire rack (so they stay crisp). Cooled waffles can be frozen and reheated in the toaster for quick breakfasts. Enjoy!

Notes: One recipe will yield approximately 7 large thick, round waffles. Plan ½ a round waffle per person - One whole waffle is a lot of food!

For the full post, visit Health Starts in the Kitchen.

Tags: Contributor, Brunch, Breakfast, Healthy, Vegetarian

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