It’s a freezing, grey morning here in Texas; I’ve just put the kettle on to boil for a big pot of tea, and I am sitting on my secret weapon (heating pad) for staying warm while I type. The result is all kinds of cozy, one of my favorite states of being (second only to dripping hot and sweaty from a great workout).
I’ve mentioned before now that I am a multi-breakfast eater (mornings are always bright when you eat at least two breakfasts), hence I am following up my post-workout smoothie breakfast (already three hours past) with one of my one-bowl, almond flour waffles.
I’ve been meaning to share these for awhile, especially since they are one of my go-to recipes. I’ve made them as easy as possible with a minimum number of ingredients.
Whisk the dry ingredients, mix in the wet, and you’re ready to spoon the batter into your hot waffle iron. They are almost as fast and easy to make as the frozen, cardboard variety.
Speaking of frozen waffles, you can cool any extra waffles on a cooling rack, then place in a freezer-safe container and freeze. Pop the frozen waffle into the toaster for a few minutes when you are ready to eat.
Unlike white flour waffles, these nutty, maple-scented beauties are packed with protein (8.4 grams per waffle); just one is eminently satisfying and will keep you full for hours. You can turn them into portable waffle sandwiches, too–nut or seed butter, yes, but try cutting one in half to use as the “bread” in an egg sandwich–amazing!
- 1-1/2 cups almond flour/meal
- 1 tablespoon arrowroot powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs
- ¼ cup nondairy milk
- 1 tablespoon pure maple syrup (plus more for serving)
- oil for brushing waffle iron
- Preheat a waffle iron to medium.
- In a large bowl, whisk the almond flour,arrowroot, baking soda and salt.
- Add the eggs, milk and maple syrup to bowl and mix until blended.
- Fill preheated waffle iron with about ⅓ cup batter; cook according to manufacturer's instruction. Serve immediately with additional maple syrup. Repeat with remaining batter.
Arrowroot substitutes: An equal amount of tapioca starch or coconut flour can be used in place of the arrowroot.
Milk: If you are not following a Paleo diet, feel free to use dairy milk.