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Saturday, October 15, 2011

Grain-Free Waffles

My poor waffle maker.  It had been sitting in my pantry, collecting dust for the last year and a half.  Between not being able to eat gluten, to trying to stay away from a grain-heavy diet, it had no use in my life.  I missed waffles.  They used to be one of my favorite things to make on weekends for special breakfasts.

Recently, I came across a great recipe for waffles.  It's grain-free, gluten-free, and high in protein.  It's very tasty and you would have no idea it's mainly made out of eggs and coconut flour.  It's delicious with maple syrup on top, and I would imagine it would be good with any sort of fruit topping as well.  I made a quadruple batch of the recipe below, so it made 4 large Belgian waffles.

2 tablespoons melted coconut oil
3 eggs, room temperature if possible
3 tablespoons milk (I used almond milk)
splash vanilla extract
Optional – 1 tablespoon maple syrup or honey
1/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons coconut flour

Mix everything together, and let the ingredients sit for about 5 minutes while your waffle iron gets warm.


You won't need any oil sprayed on the waffle iron with these.  Pour batter into your waffle iron and barely cover the “hole” lumps of the waffle iron, as this batter expands a lot.

Close the iron and wait several minutes, until the steam stops coming out quite as much. When the steam starts to subside and the waffles are starting to brown, remove them to a plate.

Repeat until all of your batter is used up.

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