We love a good waffle over here in the Neusch house! Sweet and savory, breakfast and dinner… there’s not really a bad time for that crispy sweet, syrup laden mouthful.
We make them lots of different ways but the staple is a paleo almond flour waffle and I realized as we tucked in this morning that I hadn’t shared the recipe – so here it is!
This will make two full sized waffles or about 10-12 mini waffles.
2/3 cup almond meal/flour
1 tsp baking powder
1 tbsp coconut flour
1 tbsp arrowroot starch
1/2 tsp cinnamon
1 large ripe banana, mashed
1/2 tsp vanilla
Splash (3-4 tbsp) of almond milk
In a medium sized bowl, mix together all of the dry ingredients. In a separate bowl whisk the eggs and vanilla into the mashed banana. Add the egg mixture into the dry ingredients and beat them together until fully combined. Add the almond milk as needed to get a good, just pourable, thick batter consistency.
Grease or spray a heated waffle iron and when it’s hot, pour the mixture in. Either half for a full sized waffle or 3 heaped tablespoon amounts for mini waffles.
Leave them to cook for 3 minutes or until the outside is browning and just going cripsy then turn them out. I place them in a warm oven (not stacked so they don’t get soggy) while I cook the rest so they’re all perfectly warm together when we’re ready to eat.
Then we pour on whatever topping we want, usually almond butter, maple syrup and bananas or blueberries… and tuck in! They’re the perfect combination of just crisp on the outside but soft and fluffy on the inside. Perfect for a hearty breakfast, lunch, or dinner!
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