Paleo Belgian Waffles

Waffles have become a new weekend obsession around here. 

Mr. Charming and I bought a waffle maker many, many MONTHS ago. O.K. it may even been a year or two, who knows, and it just sat and sat, All lonely, just begging to make fluffy brunch goodness. 

I finally got around to whipping up an Oat Flour Waffle Recipe last month that was super tasty and we paired them with fresh coconut whip cream and blueberries. But, when we are on our Paleo kick, or for my Paleo readers and clients, I wanted to come up with a recipe that was Paleo friendly and equally fluffy and yummy. 

And while the two look similar, their tastes and ingredient make-ups are quite different and cater well to different dietary needs. While these are Paleo, my nut-free readers enjoy the Oat Waffles and vice versa for those seeking something grain free in these beauties. 

Mr. Charming and I realize that having breakfast items made on hand and in the freezer to reheat has been SUPER helpful in these early days of parenthood. We've made breakfast burritos, pancakes and waffles almost every morning and it's allowed us to spend snuggly family time with Little One before Mr. Charming has to head off to work. 

​These are best served hot, with a mug of coffee (decaf for me) with a rich little drizzle of pure maple syrup and a pat of vegan butter. 

Ingredients

Dry
1 cup blanched almond flour
1 cup tapioca flour
2 TBSP coconut flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp sea salt

Wet
2 organic eggs
¼ cup melted coconut or avocado oil
1 tsp apple cider vinegar
1 cup almond milk (or dairy free milk of choice) 
½ tsp organic vanilla extract

Directions

Spray or coat waffle iron as directed. 

Place all dry ingredients in a mixing bowl and whisk until smooth. 

Add wet ingredients and mix for 2 minutes or until batter has thickened slightly. It will still be thin. 

Fill waffle maker with batter and follow your appliances instructions.

​Serve with maple syrup, honey or fresh fruit. 

Waffles can be frozen and then reheated at 350 degrees for 6-7 minutes.