The Best Paleo Waffles (Edit recipe)

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When I first went paleo in 2016 one of the foods I missed were our weekend waffles. Making waffles from scratch was a family tradition and we did it most weekends. It took me many attempts to perfect this waffle recipe. I hope you and your family enjoy it as much as we do. Top with your favorite real maple syrup, fresh fruit, or as my husband likes - chocolate chips!

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	18 g
Carbohydrates:	31 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	462 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.

Serves: 4

Ingredients

1 cup Coconut Milk Yogurt, or any plain yogurt you prefer
2 whole Pastured Eggs
2 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 Tbsp Extra Virgin Olive Oil, or avocado oil
1 cup Tapioca Starch
1 cup Almond Meal/Flour
1 tsp Baking Soda
0.25 tsp Sea Salt
0.5 tsp Ground Cinnamon, if desired

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat up the waffle maker while you prepare batter.
In a medium bowl combine all of the wet ingredients and whisk together well. Add the dry ingredients and stir until well combined.
Using a large spoon scoop into waffle maker and let cook on usually just over medium heat.

Notes

You can double it and freeze the extra. Just be sure to separate them using parchment paper and store in an air tight container for up to a month. Easy snack or breakfast the kids can heat up themselves. To make Belgian Waffles: Separate the eggs. Use the yolks in the batter and separately whisk the egg whites into a meringue. Once batter is well combined carefully fold in the egg white meringue. Try not to stir too vigorously or it will deflate the meringue. To make Pancakes: Add a bit of milk to thin the batter to a pourable consistency.