Been craving chicken ‘n waffles but food restrictions getting in the way? These paleo waffles will turn your world upside down. Pair with grilled chicken for a remix of the classic or with a plate full of bacon for the world’s best breakfast.
Mornings can be a bit hectic around here so we make these waffles ahead of time and reheat in a toaster oven for a quick, easy breakfast.
- 3 c almond flour
- 1/2 c tapioca starch
- 2 tbsp. coconut flour
- 4 tbsp. coconut sugar
- 2 tbsp. baking powder
- 1 tsp. sea salt
- 1 tsp. cinnamon
- 4 eggs
- 1 1/4 c coconut milk
- 4 tbsp. coconut oil
- 3 tsp. vanilla extract
- maple syrup
- Place almond flour tapioca starch, coconut flour, coconut sugar, baking powder and sea salt in a large bowl; combine well.
- Separate eggs and place egg white in a large mixing bowl, reserving yolks. Beat egg whites with a standing mixer, handheld mixer, or by hand until soft peaks form. Set aside.
- Add the egg yolks, coconut milk, coconut oil, and vanilla to the dry ingredients and mix until evenly combined. You should have a slightly thick but smooth batter. Fold in the egg whites until just combined, making sure not to deflate them.
- Heat your waffle iron to medium high heat. If your waffle iron needs to be oiled, brush it with coconut oil.
- Fill the waffle iron with the batter according to the iron instructions, and cook until steam stops rising and you can easily open the waffle iron. Cooking time will vary depending on your specific iron. Repeat until all the batter is gone. Gently remove the waffles and serve hot topped with a drizzle of maple syrup and/or your favorite toppings.