Description
Crispy paleo waffles made with almond flour.
Ingredients
Scale
- 1 1/2 cups blanched almond flour (140g)
- 1/2 cup tapioca starch (62g)
- 2 Tbsp coconut sugar
- 1 tsp cinnamon (optional)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Place a wire cooling rack in your oven (middle rack). Preheat your oven to 300 degrees F*
- Plug in your waffle iron to preheat.
- In a large mixing bowl, combine the dry waffle ingredients. This includes the almond flour, tapioca starch, coconut sugar, cinnamon, baking soda and salt.
- Mix in the wet ingredients: eggs, almond milk, melted coconut oil and vanilla. Whisk until smooth.
- Pour the batter onto your preheated waffle iron. I used a Belgium waffle iron and each section used just under 1/4 cup batter (giving me 3 large waffles).
- Cook on the waffle iron until done. The waffle should be a light golden color and slightly crisp.
- Place the waffle in your oven (on the wire cooling rack) and bake at 300 degrees for at least 10 minutes to crisp.
- Repeat steps 5-7 until no more batter remains.
- Serve waffles warm with your favorite toppings.
Notes
*This step is optional, but is what makes these waffles extra crisp.