Waffles are the best! I love them any time of day. But, finding a healthy, paleo (and tasty) version can be difficult. As indicated from some of my recent posts, I have been practicing my healthy baking. It’s going… well, it’s going. There have been some smiles, some tears and a few curse words along the way. The tears were mainly from my husband.
He has to eat all of my concoctions. HA.
To my surprise, these were actually decent, and let’s not ask my husband. However, he did them. Of course, it did help to add butter and maple syrup. It is almost a necessity in every waffle or pancake scenario. I mean, who would make waffles just to eat them plain? Not this girl! And, if you say that you like waffles without anything on them, I don’t believe you for a second. Oh, so you are one of those people who does not like butter? Yeah, said no one EVER!
What you need:
- 3 Eggs
- 1 Cup Almond Flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 2 tablespoons Coconut Oil
- 1/4 cup Almont Milk
- A drop of Butter flavoring *optional (I don’t really think it made a difference)
- Waffle Iron
What you need to do:
Mix all ingredients together to make a batter. Coat waffle iron with butter or coconut oil so the waffles are easy to remove from the iron and it won’t make for such a messy iron to clean up later. Scope enough batter into the iron to fill the area. Close, turn and wait until ready. The waffles come out rather thin, but pretty fluffy. I think I might try adding a banana next time to thicken the batter a bit and get a better consistency.
Add lots of KerryGold Grass-Fed unsalted butter and honey and you have some yummy, healthy waffles. We ate them for dinner the other night. I love breakfast for dinner! Happy healthy food happens!
Happy healthy food happens!