Paleo Waffles y’all. PALEO WAFFLES!!! And yes, they might just change your life!
When you go gluten free, you quickly learn there are some foods you’re just not going to be able to enjoy anymore. Favorites like crusty baguettes and Italian bread, buttery croissants, coal-fired brick oven pizza, and most anything with breading unless you make it yourself.
You’ve decided to live without and after awhile it’s okay because you’re learning being healthy is hard but being sick is harder. So, you’ve chosen your hard.
Every once in awhile though, you discover something as good as what you knew back in those gluten filled, bloated days. You discover the gluten free lifestyle doesn’t have to mean total deprivation from what the rest of the world eats. And you rejoice a little and maybe shout hallelujah!
One glorious day, you find you can still have waffles. Those perfect vessels for melted butter and syrup, strawberries and whipped cream, bacon and pecans or everyone’s favorite southern staple, chicken and waffles.
Are. You. Serious.
I’m here to tell you there’s relief! If you’ve been eating gluten free for awhile you’re likely sick of breakfast recipes loaded with mashed bananas and coconut flour–those gluey pancakes we can all do without.
So today I humbly offer you waffles. Perfect Paleo Waffles. Golden brown, crisp, perfect for any topping you like. Or, feel free to turn them into yummy pancakes.
Top them with butter, syrup, fresh fruit, crumbled bacon, Butter Pecan Syrup, chocolate and whipped cream, ice cream, fried chicken……Whatev.
The trick to these babies is whipping the egg whites and gently folding them into the batter just enough to blend but not enough to deflate. They’ll make your waffles rise to a golden brown pillow of gluten free heavenly perfection.
- 1 ½ cups almond flour
- 2 Tablespoons cornstarch or, ¼ cup tapioca starch
- 2 Tablespoons coconut sugar
- 1 Tablespoon coconut flour
- 2 ½ teaspoons baking powder
- ¼ tsp Salt
- 2 Organic eggs, separated
- ¾ Cup full fat coconut milk, almond milk or organic milk
- 2 Tablespoons melted butter or coconut oil
- 1 ½ Teaspoons vanilla extract
- In the bowl of a food processor, pulse together all the dry ingredients, almond flour, cornstarch, coconut sugar, coconut flour, baking powder and salt.
- In a separate bowl, beat the egg whites just until soft peaks form.
- To your food processor, add the egg yolks, coconut milk, melted butter and vanilla. Pulse several times or until well blended. The batter should be thick like cake batter. If it seems too thick, add another ¼ cup of milk.
- Now, gently fold in the beaten egg whites, using an over-under motion. Let them just blend in, you should still see flecks of white throughout the batter. (This is what makes your waffles super amazing.)
- Preheat your waffle iron and coat with a thin coating of coconut oil. Spoon on the batter, taking care not to overfill the waffle iron. I put a good ¼ cup plus on mine. Yours might be bigger or smaller, you'll know after the first waffle.
- Close waffle iron and cook until the steam stops. Mine takes about 5 minutes to reach golden perfection.
- Pour on melted butter and syrup or your favorite topping and enjoy!
More favorite gluten free breakfast recipes:
- Apple Pumpkin Muffins
- Banana Nut Streusel Sour Cream Muffins
- Homemade Granola-Honey Oat with Dried Fruit and Nuts
- Lemon Ricotta Pancakes
- Pumpkin Pancakes with Butter Pecan Syrup
Products I use to make Perfect Paleo Waffles:
- Honeyville Blanched Almond Flour Gluten Free
- Rapunzel Organic Corn Starch
- Wholesome Sweeteners Organic Coconut Sugar
- Coconut Secret Raw Coconut Flour (Gluten Free)
- Rumford Aluminum Free Baking Powder
- Native Forest Organic Classic Coconut Milk
- Ben’s Sugar Shack Grade A Dark Amber Pure Maple Syrup
- To make chocolate waffles, add ¼ cup cacao or cocoa powder to the dry ingredients. Toss in some mini chocolate chips if you like, about ¼ cup.
- Top with fresh whipped cream and fresh fruit or fruit compote. Or homemade jam or preserves. Or honey. Maybe almond butter.
- I have the worlds oldest Sunbeam waffle iron and it needs to be replaced for many reasons but mainly because it’s nonstick and I personally don’t want to eat Teflon. There are not a lot of options other than cast iron which is not easy to use but in my research, I’ve found one I like with a ceramic coating. I’m ordering this one so I can have waffles whenever I want: Oster ECO DuraCeramic Belgian Waffle Maker. It’s free from harmful chemicals like PTFE & PFOA and it has no Teflon.
- Paleo Waffles freeze really well. Make up a double batch and freeze for quick breakfasts. I wrap each waffle in plastic wrap and store in a freezer safe ziploc bag. When ready to cook, I preheat the oven to 325 and bake the waffles for about 10 minutes.
- Add ¼ cup crumbled cooked bacon and chopped pecans to the batter. Oh my.
- Toast a cooked waffle to crisp it up a bit and serve with ice-cream for dessert.
- Make these savory with the addition of ¼ cup of grated cheese, maybe some crushed garlic or chopped jalapeño.
- Brunch idea: Make cheddar-waffle BLT’s. Add ¼ cup sharp cheddar to the batter. Cook in your waffle iron. Take two waffles, slice a tomato and cook some bacon and make one amazing sandwich. Add lettuce, mayo, more cheese, whatever you like. A fried egg. Come on somebody!
- In my current waffle iron the recipe yields 4 Belgian waffles. Yield will depend on the size of your waffle iron.