Crispy. Crunchy. Waffles!
In our home the kids eat a lot of pancakes and waffles. I personally love these waffles because they are grain-free and delicious! They remind me of a nutritious version of the classic l’eggo-my-eggo waffle.
There are usually a few servings left after breakfast, and these lovely morsels go directly into the freezer for a quick breakfast or snack later in the week. I know I have promised this to a couple of my diligent followers, so thanks to each of you for your patience!
2 cups of ground almond flour (Traders Joe & Natural Grocer have great options)
1 cup tapioca flour/strach (Bob’s Red Mill)
1 TBL + 1tsp baking powder
1 cup milk or milk alternative (unsweetened)
2 tsp apple cider vinegar
1/4 cup maple syrup
1/2 cup melted butter or coconut oil
Start by preheating the waffle iron.
Next melt the butter on stove or in microwave.
In large measuring cup or bowel combine milk and apple cider vinegar. Let sit.
In large bowl combine, whisk, or stir almond flour, tapioca flour, and baking powder. Be sure to break down all the almond flour chunks.
Add eggs, maple syrup, and vanilla, to milk/apple cider. Stir to combine.
Add the liquid to the flour mixture and stir just enough to combine.
Lastly add the melted butter. Again stir just enough to combine.
Add batter to waffle iron and cook till golden brown, serve with butter, maple syrup, fresh fruit, and yougurt.
Freeze any leftovers, careful to layer with parchment or wax paper.