• Mary Draper

Homemade Paleo Waffles (vegan option)

While my kids love pancakes, I've always been a sucker for French toast or waffles. So I adapted our easy vegan pancake recipe to work in our waffle iron and make super tasty breakfast waffles. This one is a little trickier and has a few extra ingredients than the pancake recipe, but its totally worth it!

You will need:

  • 2 cup almond flour

  • 2 tbsp coconut flour

  • 1 tbsp cassava flour

  • 1/4 cup tapioca flour

  • 1 tbsp baking powder (if you're sensitive to corn, make your own at home with 1 tsp baking soda, and 2 tsp of cream of tartar)

  • 1 tbsp coconut milk powder (or omit and use milk instead of water)

  • 1/4 tsp salt

  • 1/4 cup olive oil

  • 2 tbsp pure maple syrup

  • 1 cup water (or milk, if omitting coconut milk powder)

  • 1 egg (or 1 flax egg: 1 tbsp ground flaxseed + 2 1/2 tbsp water)

Directions:

  1. Combine all ingredients in a mixing bowl and let sit for 10 minutes to thicken.

  2. While you're waiting, preheat your waffle iron on the highest heat setting.

  3. I don't use oil to grease the waffle iron, but if your waffle iron is prone to sticking, brush it with melted coconut oil before adding batter.

  4. Add about 1 cup of batter and close your waffle iron.

  5. These waffles take about 7 minutes to cook in our waffle iron. Gluten-free ingredients tend to need longer cook times and don't brown as fast, so don't worry! Watch for steam coming from your waffle iron. When it stops, it means your waffle is finished cooking.

  6. Top your waffles with your favourite toppings. Just like my pancakes, I love coconut whipped cream, chopped nuts, and a fruit sauce or fresh berries. (Check out our other posts for how to make a delicious fruit sauce or coconut whipped cream).