The first thing I ever asked my now-partner Alex: are you more of a waffle or pancake guy?
Breakfast people are my favorite kind of people. Eighteen months later, we’re now the proud owners of a waffle iron and a puppy who takes breakfast just as seriously. There is infinitely more ease in whipping up waffles compared to standing over a skillet to make pancakes one at a time. Not to mention, pancake batter is finicky. Too thin and you get a crepe, or it doesn’t flip. Too thick, and it tastes like a frisbee.
These waffles are light, crispy, high in protein and lower in carbs. Satiating, and pair nicely with some homemade yogurt, peanut butter, and a generous drizzle of raw honey or real maple syrup. This recipes yields three waffles in my cuisinart Belgian waffle maker.
4 eggs, preferably pastured
1/3 cups non-dairy milk
1/4 cup ghee or butter, melted
2 tablespoons honey, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup coconut flour
pinch of sea salt
In a large bowl, whisk together the eggs, non-dairy milk of choice, melted ghee or butter, honey, and vanilla extract. Once homogenous, switch to a spatula and stir in coconut flour, baking powder, and sea salt.
Let sit 5 - 10 minutes as the batter will thicken as the coconut flour hydrates (coconut is a highly absorptive “flour”). Heat your waffle iron to a medium setting.
Grease the waffle iron if necessary (some are more non-stick than others) and scoop 1/2 cup of batter. Cook until crispy, 3 - 4 minutes.