Paleo Almond Flour Waffles
Delightfully crispy on the outside and scrumptiously soft on the inside, these Paleo Almond Flour Waffles are sure to please.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 waffles
- 1 cup super fine blanched almond flour
- 1 cup cassava flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/4 cup canned coconut milk
- 1/2 cup coconut oil
- 3 large eggs
- 1 Tbsp pure maple syrup
- 3/4 tsp vanilla extract
- ghee or coconut oil for the waffle iron
Preheat your waffle iron according to it's directions.
In a large bowl whisk together all dry ingredients; almond flour, cassava flour, cream of tartar, cinnamon, baking soda.
Add in all the wet ingredients; coconut milk, coconut oil, eggs, maple syrup vanilla extract. Whisk until well combined.
Lightly spray or brush on ghee or coconut oil onto your preheated waffle iron. Spoon waffle batter into the center of the waffle iron and spread almost to the edges with a spatula. This batter is thicker than some batters so it may not "pour".
Close the lid and cook the paleo almond flour waffle anywhere between 8 and 11 minutes. Waffle irons vary so be sure to follow the instructions on your iron. Mine took about 10 minutes or so. Don't be afraid to open the waffle iron after 8 minutes or so to check doneness and color.
Using tongs, carefully remove cooked waffle. You may keep waffles warm in a 200 degree oven while you cook the remaining waffles. Be sure to respray or re-brush your iron with more ghee or oil between waffles.
Serve with various toppings or, freeze according to the instruction in the post above.
- For chocolate Paleo Almond Flour Waffles, add 1 tsp of cacao powder and 2 oz melted 100% organic unsweetened cacao chocolate to the batter.
- For blueberry Paleo Almond Flour Waffles, add 1/2 cup of blueberries to the batter.
- For apple cinnamon Paleo Almond Flour Waffles, add 1/2 cup of chopped apples and 1/2 tsp of cinnamon to the batter.