Almond and Coconut Waffles
Prep time
Cook time
Total time
These quick & easy to make Almond and Coconut Waffles are nourishing, gluten free, dairy free & paleo! A wonderful recipe for breakfast, brunch or brinner!
Author: Mariel Lewis
Recipe type: Breakfast
Cuisine: American
Serves: 4 waffles
Ingredients
- 1 ½ cup Paleo almond flour
- ¼ cup unsweetened shredded coconut
- ½ tsp baking soda
- ½-1 tsp cinnamon
- ¼ tsp sea salt
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp buckwheat RAW honey
- ¼ cup full fat canned coconut milk
Instructions
- In a large bowl, combine almond flour, shredded coconut, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, whisk eggs, vanilla extract, honey and coconut milk; pour over dry ingredients, and mix until no lumps remain.
- Cook per waffle maker instructions. Batter should yield 4 waffles, so divide accordingly.
- Serve right away with favorite toppings, or refrigerate for up to 4 days.
Notes
Tools you’ll need:
- Waffle maker
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
Slightly modified from PaleOMG.com
- Waffle maker
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
Slightly modified from PaleOMG.com
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/almond-coconut-waffles/