Dairy-free, Gluten-free, Low-FODMAP, Paleo, Vegetarian
Sweet, Savory, and Simple. Waffles are one of my favorite breakfast foods. They’re easy to make, scrumptious, and can be dressed up with a myriad of toppings. You can make these sweet or savory by adding ingredients to the batter or to the tops of the waffles. For that reason, this is my base waffle recipe.
These ingredients are more filling than traditional waffles, so you two is typically enough per person. Weston and I occasionally make these for brunch on Sunday mornings or early afternoon.
Makes 4 waffles, serves 2
Prep Time: 5 minutes | Cook Time: 15 minutes
Equipment: Mixing bowls, whisk, waffle iron
- Plug in the waffle maker and heat. Add the dry ingredients to a mixing bowl.
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 2 tsp coconut sugar
- 2 tsp coconut flour
- 1 tsp baking soda
- 1/8 tsp sea salt
- Whisk together all wet ingredients in another mixing bowl. Continue whisking as you add the dry ingredients to the wet ingredients.
- 2 eggs
- 1/3 cup + 1 tbs (=7 tbs) almond milk
- 2 tbs coconut oil
- Using 1/4 or 1/3 cup, pour the batter into the hot waffle iron. Cook until golden brown.
Serving Suggestions: For sweet waffles, top with chocolate chips, walnuts, banana slices, or peanut butter and maple syrup. For savory waffles, top with cream cheese, vegan cheese, avocado slices, walnuts and salt and pepper to taste.