It has always been important to me to eat a nutritious and delicious breakfast. Mostly I prefer a savory bite to start my day, but there are those rare times I crave something sweeter.
Labor Day happened to be one of those times, so I decided to try something new. (There is also a surplus of coconut flour in my cupboard and some almond meal I've been itching to use.)
And for Christmas last year I bought myself a waffle iron (that I don't use enough); it makes perfect pancake-thickness waffles. So pulled it out of the cupboard and dusted it off...
... here we go!
This #glutenfree #lowcarb recipe makes about 8, 1/4- cup waffles (or pancakes - both work equally as well, no adjustments necessary).
You will need:
1 cup almond meal
1 Tablespoon coconut flour or more if you prefer a thicker batter)
4 eggs
1/4 cup water (soda water will puff them up a bit more. I used LaCroix Apricot - mmmmm!!)
1/4 cup coconut oil, melted (or grass-fed butter will work too)
1 teaspoon baking powder
Pinch of sea salt
1-2 Tablespoon agave syrup
If you want these to be keto, leave out the agave and add Stevia - or nothing at all. These are sweeter than you'd expect without anything!
Mix all the ingredients together in a stand mixer until totally blended.
Let stand for 15 minutes.
Preheat waffle iron (or griddle) to medium-high.
Once pre-heated, pour 1/4 cup of batter onto waffle iron (or griddle).
Waffles will be done in approximately 5 minutes; pancakes will need to be flipped when edges start to dry, around 3 minutes.
When finished, plate those yunmies and enjoy!!
Refrigerate leftovers (if there are any!) for healthy, filling, energy-boosting breakfasts throughout the week! You can even make then savory with bacon, cream cheese and/or eggs.
The possibilities are practically endless!
** Remember, I live in Denver, so you may have to adjust the amount of liquid used **
Thank you for checking out my blog and please share this recipe if you like it!