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.

ingredients

• 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

method

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.