My first recollections of waffles will be the ones from the local breakfast i’m all over this Sundays after chapel. These were gigantic, crispy externally and topped with genuine whipped cream. A genuine breakfast time indulgence that’s especially wonderful when you’re a kid.

Given that I’m older, my diet plan have changed relatively. I mostly look for quality recipes that that fill me up with dietary fiber, protein and healthful extra fat. Typically I get a hearty breakfast time of eggs, turkey bacon, a banana and almost any nut butter I can find in my cupboard. However, there are days once i get cravings for a waffle how big is my face and have to give in.

I’ve been on the quest to generate best paleo waffle formula for quite sometime, but simply couldn’t seem to get the ingredient ratios right until now. And my goodness, are this business just incredible! The base of this formula comprises of almond butter. I haven’t tested it with some other nut butter, but I’m presuming it would function quite nicely with cashew or peanut!

View this video to see how to help make the waffles:

The blueberry almond butter combination is simply as lovely since it sounds. A hint of cinnamon and vanilla makes them even more delicious then you can imagine.

Now due to the precise measurements and ingredients, I wouldn’t alter the formula in anyway. I know many of you want to try adjustments, but I cannot promise results should you choose change stuff up.

How to serve them: These waffles are crispy and golden externally and quite beautiful for bathing in maple syrup. A drizzle of honey on these will be lovely too!

5.0 from 5 reviews

Calories from fat: 229

Fat: 18.2g

Sugars: 11.3g

Glucose: 4.7g

Dietary fiber: 4g

Protein: 9.6g

Prep period:

10 mins

Cook period:

5 mins

Total period:

15 mins

Ingredients

2 eggs

1/3 cup unsweetened almond milk

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/8 teaspoon sodium (only when your almond butter isn’t salted)

2/3 cup fresh or frozen blueberries

Instructions

Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well mixed and there aren’t any large lumps.

Mix in coconut flour, baking soda, cinnamon and sodium; blend until well combined. Gently collapse in blueberries.

Spoon batter into waffle iron and cook until steam stops and waffles are golden dark brown and slightly crispy on the outside. Repeat with remaining batter. Formula makes about 3 belgian waffles. Serving size = 1/2 belgian waffle.

Lisa

I have only 1 question.

Who the heck eats only half of a waffle? Ha ha.

(Discussing the meal” stated)

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