My first remembrances of waffles will be the ones from the neighborhood breakfast i’m all over this Sundays after church. These were gigantic, crispy externally and topped with true whipped cream. A genuine breakfast indulgence that’s especially wonderful if you are a kid.
Now that I’m older, my diet plan have changed somewhat. I mostly seek formulas that that fill up me up with fibers, protein and healthy fat. Typically I go for a hearty breakfast time of eggs, turkey bacon, a banana and any kind of nut butter I can find in my own cupboard. However, you can find days while i get cravings for any waffle the size of my encounter and just have to give in.
I’ve been on a quest to generate perfect paleo waffle formula for quite sometime, but just couldn’t appear to get the component ratios right until right now. And pigs feet challenge my goodness, are this business just incredible! The base of this formula is made up of almond butter. I haven’t examined it with some other nut butter, but I’m assuming it would function quite properly with cashew or peanut!
View this video to see how to make the waffles:
The blueberry almond butter combination is simply as lovely as it sounds. A hint of cinnamon and vanilla makes them even more delicious you’ll be able to imagine.
Now due to the precise measurements and ingredients, We wouldn’t alter the formula in anyway. I understand many of you like to try modifications, but I can’t promise results if you do change stuff up.
How to serve them: These waffles are crispy and golden externally and quite lovely for soaking up maple syrup. A drizzle of honey on these would be lovely too!
5.0 from 5 reviews
Calorie consumption: 229
Dietary fiber: 4g
1/3 cup unsweetened almond milk
1 tablespoon coconut flour
1/2 teaspoon cooking soda
1/8 teaspoon salt (only if your almond butter isn’t salted)
2/3 cup fresh or frozen blueberries
Preheat waffle iron and spray with nonstick cooking food spray. In a large bowl, whisk collectively almond butter, eggs, banana, almond extract, coconut oil and almond dairy until well mixed and there aren’t any huge lumps.
Stir in coconut flour, cooking soda, cinnamon and salt; blend until well mixed. Gently fold in blueberries.
Spoon batter into waffle iron and cook until steam halts and waffles are golden brown and slightly crispy externally. Repeat with staying batter. Recipe makes about 3 belgian waffles. Meal = 1/2 belgian waffle.
I have only 1 question.
Who the heck eats only half of a waffle? Ha ha.
(Discussing the serving size” stated)