(GRAIN & NUT FREE!)
My kids look forward to these every Monday and we make them weekly. This is the recipe I grew up with from my dad, but paleo-fied. We like them crispy but keep in mind if you want your waffles more thick, add more flour. Same with if they turn out too thick and you want them crispier, add more milk.
*Busy morning tip: Make extra of these, then freeze on a wire cooling rack in a single layer. This will allow them to freeze without getting smooshed or lose their crispiness. Once frozen, then you can store them all together in a freezer ziplock or storage container. We call them our Paleggos – our Paleo Eggos ; ). On a busy morning, just pop one of these into the toaster and get on your way!
- 2 eggs carefully separated
- 1/2 c olive oil
- 1 T baking powder
- 1 t salt
- 1 1/2 c coconut or almond milk
- 1 cup + 2 T* cassava flour *if using coconut milk. If using almond milk, as it’s thinner, you will need 1 1/4 cup cassava flour
- 1 T coconut sugar
Preheat waffle iron,
In a small bowl, beat egg whites with a mixer until stiff peaks form.
Combine all other ingredients (including egg yolks) in a large bowl. Stir to combine. Once combined, carefully fold in egg whites (batter should be lumpy – don’t beat in the egg whites, these will make these waffles fluffy!)
Cook in waffle iron per your waffle irons directions.