If you can't eat gluten or dairy, but want to enjoy a traditional breakfast food, I've got your covered with these low carb, fiber and protein-rich waffles. These babies are filling!
I love making a double batch, and storing the leftovers in the fridge or freezer for a quick breakfast or snack later.
(Also, if you plan on eating these plain, I recommend adding a bit more sweetener to the batter. I love these waffles topped with a good quality peanut butter, grass-fed butter and/or Grade-b maple syrup. MmMmm).
INGREDIENTS
- 6 eggs, preferably from pastured hens
- 1/2 cup coconut milk (I use this kind)
- 2 teaspoons pure vanilla extract
- 1 teaspoon raw honey
- 4 teaspoons extra virgin coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/8 teaspoon unrefined sea salt
- 1 cup almond flour (I use this kind)
- 1/4 cup coconut flour
DIRECTIONS:
1. Plug in waffle iron.
2. Crack the eggs in a medium-sized mixing bowl, and beat until smooth.
3. Add all other ingredients, in the order listed, and stir until well blended.
4. Spread a layer of butter, ghee or coconut oil to your waffle iron, and pour in about 1/3 cup batter (depending on size of waffle iron).
5. Repeat step 4 until all batter is used up.
6. Serve warm with desired healthy toppings, and enjoy!
Makes approximately 5 waffles
(Adapted recipe from here)
