Ingredients

The following ingredients have 5 Servings
  • 3 eggs (room temp, separated**)
  • 1/2 cup organic coconut milk (full fat or light)
  • 6 Tbsp coconut oil (refined, melted and cooled to almost room temp)
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/4 cup blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder *see note to make paleo (corn free baking powder, if desired)
  • 1/2 tsp sea salt

Instruction

  • In a mixing bowl or large measuring cup, combine all the dry ingredients
  • In another bowl, whisk together the egg yolks**, coconut milk, maple syrup, coconut oil and vanilla, then pour this mixture into the dry ingredients and mix by hand until well combined.
  • If separating the eggs, beat the egg whites on high speed with an electric hand mixer until stiff peaks form, then fold egg whites into batter to combine.
  • Heat your waffle iron and brush it well with coconut oil (I love this brush!)
  • Pour batter into the center of iron, gently spreading just a bit before closing. Cook waffles according to your waffle iron’s instructions. This recipe will make about 4-6 servings but may vary depending on your iron. I use this round one and love it - no sticking!
  • Serve with optional toppings such as berries, nut butter, coconut whipped cream and additional maple syrup. Enjoy!  *See note about freezing for later use.