Wake up and make the best Paleo Waffles you’ve ever enjoyed. Unlike other paleo waffles, which can be dense and cakey, these whip up light and crisp, mildly sweet and kissed with the buttery goodness of Bob’s Red Mill Superfine Almond Flour. Perfect with all your favorite toppings. Fresh berries and pure maple syrup or a dollop of jam and whipped cream.
There’s nothing better than waking up to a batch of hot cooked waffles on a weekend morning.
Or any morning really.
Except for that part where waffles are super carby and leave you wishing you’d started the day off on a better foot. Or you try to whip up a batch of low-carb paleo waffles, only to end up with a cakey hunk of doughy something or other.
But not with this recipe.
Nope. This recipe is waffle perfection. Light and crispy, big and Belgianey, with a kiss of sweetness and the buttery goodness of Bob’s Red Mill Almond Flour to bring the batch together.
Oh yes, my wonderhumans. This recipe is what mornings were made for.
Though most of the recipe comes together quickly in a blender, I’ve added a step where we whip up the egg whites, then fold them back into the batter. This extra step adds kerpillions of air pockets, the trick to keeping these waffles as light as air on a bright summer day.
I love topping these babies in the traditional way. A hefty helping of fruit, pure maple syrup. But rock your wildest dreams. Dollop on cream. Or yogurt. Or whatever else you please. These waffles are so good, whatever topping you choose will only make them better.
Go, my love. Grab a blender, a bag of Bob’s Red Mill Almond Flour and the prettiest plate in your cupboard. You have happy morning to make.
Perfect Paleo Waffles
4 waffles | 10 minutes
2 Eggs, separated
1 Tbsp pure maple syrup
1/2 tsp baking powder
1/4 tsp Sea salt
3 tbsp extra light olive oil
1/4 cup coconut or almond milk
1 Tbsp Vanilla extract
3 tbsp Almond butter
In a stand mixer, beat egg whites until stiff peaks. Set aside.
In a blender, combine egg yolks, Bob’s Red Mill Almond Flour, maple syrup, baking powder, salt, olive oil, coconut milk, vanilla and almond butter. Blend until smooth. Pour into stand mixer bowl and fold together with egg whites, just until incorporated.
Heat a Belgian waffle iron. Spray generously with nonstick olive oil spray. Pour batter into the waffle iron and cook until waffles are a deep golden brown.