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Category: waffles + pancakes

Paleo Dutch Pannenkoeken

If you have ever tried a Dutch pannenkoek, you know how much fun they are to make and eat. Dutch pancakes are a watered-down version of the American pancake, with both sweet and savoury toppings. The Dutch eat them for lunch and dinner, instead of breakfast.

In fact, my Dutch husband won’t eat a pannenkoek or any pancake before lunchtime…he keeps telling me he’s Dutch, not American, remember? I have to smile of course because he loves sweet pastries after his savoury first meal of the day.. but not the pannenkoek. 😉

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Basic Paleo Almond Flour Pancakes With Plums and a Quick Euro Trip

Last week Tuesday, I was wandering around the streets of Frankfurt, our former home, while my husband was at work nearby. That evening we drove to Austria for a workshop of his. I tagged along for this trip, as I do on others, especially when he travels by car.

I simply love a road trip particularly anywhere in Europe, where it’s easy to see a few countries within a week. Plus, it’s a great way for us to spend some quality time together and talk. Our road trips may sound a little crazy, as we pack in a lot of events, essentially work for my husband and meetings in different cities, and sometimes countries, and we also try to include some fun time. For me the journeys always mean some sightseeing on my own and lots of local food!

On this trip, we drove from London, crossing the Channel via train, and sleeping the first night in Gent, Belgium. Over the weekend, we were in the Netherlands visiting family and friends, and I even had the opportunity to write a post and share a recipe. I usually don’t take my laptop with me, but I knew I would have some free time and wanted to make sure I would get the recipe to you before returning home. I also picked up the Allerhande form “Apie Heijn” from which I plan to make a few dishes. The supermarket, really named Albert Heijn, is probably my favourite in Europe, and has the prettiest produce, meats and dairy products. They also have a lot of bio (organic) products; and it’s always a delight to shop at them in the Netherlands.

On Monday, we were near Groningen, where my husband had a dentist appointment and we later drove to Frankfurt that evening. It feels like coming home in many ways when we are in Germany, at least it does for me. And this time of year is even more special, as the Christmas markets are starting to pop up everywhere. So while my husband worked, I wandered around the city, visiting my favourite shops, enjoyed a delicious Paleo breakfast at the Hauptwache Cafe and later a Thai lunch at Coa in the Zeil Shopping Center. If you’ve been to Frankfurt, you know this building is incredibly cool. The façade is made of glass plaques, as is the ceiling and parts of the interior.

The architecture in the center of Frankfurt is an interesting mixture of renovated old buildings and very modern structures, such as this one, and the Jumeirah Hotel behind it. The city is known as “Mainhattan” as it’s probably the closest thing to Manhattan in Europe, being a financial business center with many skyscrapers. (Main is for the River Main.) By the way, when we lived here and visited the city museum, we learned that over 60% of Frankfurt was bombed and destroyed during World War II. So many of those old buildings that look like they were built in centuries past are actually rather new.

From the center of Germany, we drove to Seewalchen, in Austria, where my husband had a meeting the following day. We had been to the Salzkammergut area before, visiting Gmunden on the Traunsee, so I knew that we were headed to beautiful scenery and landscapes. And I wasn’t disappointed. Seewalchen is right on the northern tip of Attersee, a beautiful lake surrounded by the Austrian Alpes. The water is crystal clear and drinkable!

So, on Wednesday, I enjoyed a day to myself and explored the neighbouring villages and a visit to the Gustav Klimt Center in Schörfling am Attersee.

Klimt is one of my favourite artists. When I worked in NYC at a private bank, my team and I processed the loan for the famous Adele Bloch-Bauer painting, which now hangs at the Neue Gallerie in NYC. Since seeing that painting in person, I was hooked on anything Klimt. Yet visiting the Center on Attersee helped me learn a lot more about the artist himself and his lifestyle. He was a very interesting and bohemian person, designing women’s clothing and even wearing many of the gowns himself (oftentimes without undergarments!). Many of these gowns, designed by Klimt and created by Emilie Flöge, his lifetime partner of sorts,  “show up” in his illustrations and portraits of women.

Gustav Klimt, along with number of Austrian artists such as Egon Schiele, was one of the most important spokespersons and artists of the Jugendstil art movement in Austria. He spent many summers at Attersee, where he mostly painted landscapes, including the Schloss Kammer.

Walking in Klimt’s footsteps in the towns of Attersee am Attersee, Schörfling and Weyregg and bringing to life many of his paintings was an incredible experience for me. Unfortunately the Center doesn’t have any original works on display; due to conservations reasons, the illustrations are all lithographs. To see the fascinating originals and especially the works of his “golden phase”, one must visit museums or be lucky enough to see a special exhibit or have the money to purchase pieces of his oeuvre…

The day after my excursion through the summers of Klimt, we drove off early in the morning to squeeze in a little bit of skiing at Obertauern in the Austrian Alps. There was fresh snow with some ice patches and chilling temperatures of -12C, but we managed to go down the slopes a few times. Well, my husband did. I went up and down once, as it was a bit too cold for me and the “bunny slope”, where I like to start off only offered a T-bar lift, which I hate.

We spent the evening and night in Nürnberg, where we walked around the Christmas market, had some Nürnberger sausages, a glass of Glühwein, and dinner at the Barfüßer Bräuhaus. We ate a very typical German fare of Schweinehaxe (pork knuckle) and suckling pig accompanied by Kloß (called Knödel in other parts of Germany) and red cabbage. Needless to say, we were satiated after dinner. 😉

Friday morning we took off early in the morning again, so that my husband and a colleague could be in time for a meeting near Mannheim. And I strolled around along the Planken, the main shopping street, and the Christmas market. It had been around 20 years since I was last in Mannheim, back then for work with Elizabeth Arden. I didn’t recognise a thing…

On Saturday, we once again were in the Netherlands, where we visited family in Arnhem and ate the best and most fresh, raw herrings at Gamba, a beautiful fishmonger, which is quickly becoming our favourite and a ritual. I indulged in two harings, one right after the other, whilst my husband also enjoyed some kibbling, deep fried cod. Dinner was very traditional Dutch for this time of year: some hutspot (boiled potatoes, carrots and onions with bacon bits of course) and boerenkool met worst (boiled potatoes and kale with Dutch sausage), which my husband’s cousin made for us. It was delicious. We used to make it often at home, and both are the first Dutch dishes that I learned to make after meeting my husband. They are hearty and perfect for a cold winter evening. I promise to make them at home soon and share the recipes with you.

We returned to the island on Sunday, with a short detour on our way to London via the Cliffs of Dover. When we were relocated to the UK in January of 2012, our first trip over with our car was onboard a ferry from Calais to Dover. I was very apprehensive of the Chunnel back then and figured that a boat crossing would be much safer than going inside a train that’s inside a tunnel that is below the earth that is below the water…since then, we’ve used only the Chunnel for making the road trip back to Continental Europe, and I must say that I love it. Well, love may be too strong of a description… more like I tolerate it with more pleasure than originally thought since it’s a very quick journey of about 35 minutes in that train that is inside a tunnel under the earth that’s under the water… (it’s best not to think about all that).

The Chunnel takes off from Folkestone; so, we had not been back to Dover since our first crossing. And after this excursion, we have promised ourselves to return as there is so much more to see than we thought. I hope to make a weekend out of it and see the surrounding area as well.

On our detour, we had time to walk on top of the cliffs, where there are a number of paths through beautiful fields filled with rabbit holes, some sheep in the distance, and the gorgeous and grey North Sea just below the White Cliffs. The scenery is magnificent; and although one walks almost on the edge of the cliffs at times, it’s actually not even scary, but rather peaceful and energising. If you do go, remember to wear proper footwear, as it can be muddy. I was wearing clogs (not the right footwear) and slipped on our way back to the parking lot and ended up with muddy pants, shoes and hands. 😉

Coincidently, we ate lunch at the same hotel where we spent the first night in the UK, the Dover Marina. They were serving a Sunday roast carvery lunch and were all primped up for Christmas… just the perfect ending to a perfect trip just before the holidays.

On Monday, it was back to reality of an almost empty fridge and longing for someone else to prepare my breakfast. Fortunately, we still had eggs left (I checked them in water before using them) and plenty of almond flour. So, I invented these pancakes on the spot. I guess you could call them a basic recipe, since you can add more ingredients to them and experiment with different toppings.

Hope you enjoy!

BASIC PALEO ALMOND FLOUR PANCAKES, WITH PLUMS

Ingredients, makes 8 medium-sized pancakes:

  • 4 eggs
  • 1 cup ground almonds (almond flour)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 4 plums, peeled and cut into slices or chunks (optional)
  • butter, coconut oil or fat of choice for frying

Method:

Heat a skillet over low heat. Lightly beat the eggs with a hand whisk or fork.  Add the remaining ingredients and mix well. Add the butter to the skillet and melt. Pour the pancake mixture by spoonfuls onto the skillet. Cook until the pancakes start to bubble, then flip over and cook all the way through, about a few minutes on each side. Serve with maple syrup, if desired.

*****

TORTITAS AMERICANAS, TIPO PALEO CON ALMENDRAS MOLIDAS Y CIRUELAS FRESCAS

Ingredientes, para como 8 tortitas americanas:

  • 4 huevos
  • 1 taza (250ml) almendras molidas (muy finamente molidas, lo que se llama harina de almendras)
  • 2 cucharaditas de zumo de limón
  • 1/2 cuchardita de bicarbonato de soda
  • una pizca de sal marina
  • 4 ciruelas, peladas y cortadas a lascas o pedacitos (opcional)
  • mantequilla, aceite de coco o la grasa que prefieras, para hacer las tortitas

Como hacer las tortitas americanas:

Calienta una sartén sobre fuego lento.  Bate un poco los huevos con un tenedor o una batidora de mano. Añade los demás ingredientes y mezcla todo bien. Pon un poco de mantequilla o aceite de coco sobre la sartén hasta que se derrita. Pon una cucharada y media (de las grandes) de masa por cada tortita. Deja que la masa empiece a hacer burbujas y entonces dale la vuelta. Se fríe o cuece unos minutos por cada lado. Se sirve con sirope de arce, si se desea.

Paleo Pumpkin Pancakes

I woke up this morning with a mission in mind: to finally recreate the pumpkin fudge brownie recipe I have promised my readers. So, the first thing I did was cut up one of my gorgeous and rather large butternut squash and bake it, while I organised things a bit. I used to be one of those people who had to immediately eat breakfast after getting up, especially when I was working in NYC. But since going Paleo, I actually prefer to wait about an hour or more before eating anything. Most days, I first prepare and drink my warm water with freshly squeesed lemon juice, and then after that’s settled, I start thinking about what to make for breakfast.

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As I’m working from home now (I am a freelance graphic designer), I tend to catch up on news during this time and settle in to tackle work after I’ve eaten.

Today, since I knew I would have too much pumpkin meat leftover after making the fudge brownies, a thought came to mind: why not have pumpkin pancakes or waffles for breakfast too?! I’m not really crazy about sweet things for breakfast, much preferring savoury dishes with lots of healthy fats to keep me going for hours on end.

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But as it’s Sunday, I made an exception. I was planning to use one of my own recipes as guidance, but my computer decided it needed a software update today and I couldn’t access the internet until that update was installed. Frustration was about to set in, when I decided to simply invent a new recipe…

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I’m embarrassed to “toot my own horn”, but these are quite good, fluffly, light and delicious. Plus the flavours make it a perfect treat for an Autumn morning. And if you eat them as I did, with some melt-in-your-mouth Kerrygold butter and maple syrup, all the better. 😉

Paleo Pumpkin Pancakes
Author: The Saffron Girl
Serves: 10
Makes about 10 pancakes, 2 1/2-in diameter
Ingredients
  • 4 eggs
  • 1/2 cup cooked pumpkin meat
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of sea salt
  • 1/4 teaspoon baking soda
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon maple syrup (optional)
Instructions
  1. In a food processor, blend until smooth the egg, pumpkin meat, spices, sea salt and baking soda.
  2. Add the almond flour and pulse to mix well.
  3. Add the coconut flour and pulse again to mix well.
  4. Add the maple syrup, if desired and blend well.
  5. Heat a frying pan over low heat and grease with some coconut oil.
  6. Pour the pancake batter by spoonfuls onto the pan. I poured 2 spoonfuls per pancake.
  7. Allow to cook through until the batter starts to bubble. Immediately turn over and cook on other side.
  8. Serve with butter and maple syrup, if desired.

 

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Easy-Peasy Banana Pancakes, Paleo

I wasn’t going to create a post for this, but as it may help others make a simple, nutritious and delicious breakfast, here goes…

The basis for any banana pancake that I make is simply 1 ripe banana, mashed plus 2 beaten eggs. Some recipes call for 1 egg instead, and although I’ve tried it that way, it can tend to fall apart or become more of a scramble (which can also be nice by the way).

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For more firmness and less of an egg flavour, I add whatever I have on hand, such as a nut flour, flaxmeal, and/or coconut flour. I never really measure, but use approximately a tablespoon of each. When adding all three, for example, the amount of coconut flour can be reduced to a couple of teaspoons.

Play around with it and make your own creations! It’s not only fun, but a very healthy way to enjoy breakfast for the adults and kiddies alike. No sweetener is required; in fact, I oftentimes, just sprinkle cinnamon over top and nothing else. The banana, if ripe enough, will provide all the sweetness you need (for most people). 😉

Easy-Peasy Banana Pancakes, Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Makes 4 medium pancakes.
Ingredients
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • coconut oil or fat of preference to frying
  • Additions:
  • 1 heaping tablespoon nut flour (almond, chestnut, cashew, macadamia, etc)
  • 1 heaping tablespoon flaxmeal or ground flax seeds
  • 1 heaping tablespoon ground sunflower seeds (these can turn green if you use baking soda with them, so it makes a fun St. Patrick’s treat!)
  • 1/4 teaspoon baking soda (totally optional)
  • 2 teaspoons coconut flour (or more if using alone)
  • lemon/orange zest
  • additional fruit, such as berries, diced mango
  • Toppings:
  • Fruit, honey, maple syrup, cinnamon
Instructions
  1. Preheat a skillet over medium heat.
  2. Thoroughly mash the banana in a bowl or dish.
  3. Beat the eggs and add to the banana.
  4. Mix well.
  5. Add the nut flour(s), flax and/or coconut flour and any additions you want to incorporate. Just make sure you still have a relatively liquid “dough”.
  6. Grease the bottom of the skillet with coconut oil, butter or fat of preference.
  7. Pour the pancake mixture in spoonfuls onto the pan (make the size you desire, of course).
  8. It takes about 1-1/2 minutes to cook per side.

Carrot-Banana Waffles, Paleo (Nut & Sweetener Free)

I try to vary my breakfast as much as possible, and love to include vegetables on a regular basis. Yesterday, I was in the mood for something sweeter and created this recipe.

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There’s no need for sweetener, except for some melted honey and fruit over top. Also, it’s nut free, for those of you who like me, get tired of nut flours in baking.

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I ate my first batch and made a second, pictured, to freeze. So I didn’t want to cover them up with any toppings. They are great the next day, toasted in the oven!

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Carrot-Banana Waffles, Paleo
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 very ripe, medium sized bananas (about 1/2 cup), mashed
  • 3 eggs
  • 1/2 heaping cup of grated carrots (about 2 small)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 3 tablespoons coconut flour (scoop the flour with the measuring spoon to pack well)
  • 1 tablespoon coconut milk
Instructions
  1. Preheat the waffle iron.
  2. In a mixing bowl, mash the bananas with your hands or use a blender to do so.
  3. Add the eggs and beat well.
  4. Add the spices, baking soda, coconut milk and carrots and mix well.
  5. Add the coconut flour and mix well.
  6. Spoon onto the waffle iron and bake according to the manufacturer’s instructions.

 

Almost “Whole30” Chestnut Pancakes

Maybe I’m extending myself by saying this is Whole30, since they recommend no pancakes during their program. Nonetheless, this recipes contains no sweeteners not even fruit juices, so it’s completely “Whole30” approved.

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If you want to make crepes instead of pancakes, decrease the amount of chestnut flour to about 1 cup. The natural colour of the chestnut is brownish, so the pancakes/crepes are darker than almond flour or coconut flour pancakes.

They can be used for both sweet and savoury dishes, are healthy and delicious! Of course, chestnuts are still a nut, so they should be eaten in moderation, although they are the highest alkaline producing nuts and are full of beneficial properties.

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Chestnut are a complex carbohydrate, containing Vitamin B, Vitamin C, fiber, calcium, potassium, iron, zinc, and magnesium, amongst other nutrients. Additionally, they are naturally sweet, so little or no sweetener is required when baking with chestnut flour!

So, go on enjoy with no guilt!

Almost “Whole30” Chestnut Pancakes
Cuisine: Breakfast
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 1/4 cups (135g) chestnut flour
  • 1 egg
  • 1 cup (250ml) coconut milk (I make my own from vacuum packed organic coconut and filtered water)
  • 1 tablespoon coconut oil, plus more for “frying”
  • 1 heaping tablespoon of orange zest
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
Instructions
  1. In a mixing bowl, with a whisk, beat the egg, coconut oil, orange zest and cinnamon.
  2. Add the coconut milk, and blend.
  3. Add the chestnut flour and baking soda and mix well.
  4. In a skillet on low heat, melt some coconut oil (about 1 tablespoon).
  5. Pour the chestnut mixture in spoonfuls into the skillet to create pancakes of desired size.
  6. Allow the pancake to bubble up and then flip to cook on other side.
  7. Serve with your favourite toppings, fruit or even cheese!

 

Zucchini Waffle Sandwiches

Okay, so sometimes, I’m a bit weird in my combinations… I’m not even sure why waffles came into my head last night, except that Rate the Plate Utah asked me to join their weekly holiday party link to celebrate national waffle day, and I participated with my beetroot-chocolate waffle recipe.

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As the hubby is travelling and I’m home alone, I figured I wasn’t going to be making an elaborate dinner.. and well, here is the result of not wanting to cook!

They are great as sandwich “bread” and as breakfast waffles (I had them again this morning with some coconut-honey icing!), and they also freeze well, like all my other waffle recipes.

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ZUCCHINI WAFFLES

Ingredients, makes 6

  • 1 cup grated zucchini (about one medium zucchini)
  • 3 eggs
  • 2 tablespoons coconut oil
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/2 cup ground almonds (almond flour)
  • 1/2 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon baking soda
  • 1 tablespoon honey (optional)

Process

  1. Preheat the waffle iron.
  2. In a food processor or blender, pulse the zucchini, eggs, coconut oil and milk until smooth.
  3. Add the baking soda, spices, coconut flour and almond flour and pulse until well blended.
  4. Add the honey, if you’re using it, and incorporate well.
  5. Pour a spoonful into each waffle iron, and bake according to waffle maker instructions.
  6. Serve as a breakfast waffle with your favourite toppings or serve as sandwich bread.
  7. I ate mine with some “raw” camembert cheese, tomatoes, and wild greens.

Beetroot Chocolate Waffles (Paleo)

I was about to make my waffle recipe for breakfast and decided I wanted to have beets and chocolate instead. The texture of this recipe is spongy; and although one cannot really taste the beets, it’s also not super chocolaty. If you prefer a more chocolate flavour, especially for kids, I would add another tablespoon of raw cocoa powder. I also kept it less sweet, since I planned on pouring a bit more honey over top and eating it with strawberries. But feel free to alter the honey content to your preference.

Both waffle recipes freeze really well. I generally toss them directly in the oven from the freezer and toast for a few minutes to enjoy as a “bread” accompanying an egg breakfast or as waffles with some syrup and fruit.

BEETROOT CHOCOLATE WAFFLES

Ingredients, makes 6

  • 1 cup (precooked) grated beetroot
  • 3 eggs
  • 2 tablespoons melted coconut oil or olive oil
  • 1/4 cup + 2 teaspoons coconut flour
  • 1/4 cup almond flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons raw cocoa powder
  • 2 teaspoons raw honey (I don’t like things too sweet, so you may want to add more if you have a sweet tooth)
  • 1/3 cup coconut milk

Process

  1. In a blender or food processor, blend the beetroot, eggs and oil until smooth.
  2. Add the dry ingredients: coconut flour, almond flour, baking soda and cocoa powder. Blend until well incorporated.
  3. Add the raw honey and coconut milk and pulse until once again well blended.
  4. Pour into the waffle iron and cook according to the manufacturer’s instructions.
  5. Serve with your favourite fruit, additional honey or maple syrup, if desired.

Enjoy!

Coconut & Almond Flour Waffles

In my quest to avoid wheat and other grains, which I’m still learning about, I was quite eager and determined to make something with coconut flour. My first attempt was making my own flour at home with desiccated coconut and grinding it in the coffee grinder. I found that produced a very moist and heavy “flour” and didn’t work well in the recipe I tried.  (Possibly letting the ground coconut dry would produce the desired effect. I didn’t have the patience or time that day, so I didn’t do this.)

Since then, I’ve been searching for coconut flour in stores, even in Germany, but have found it a bit expensive. I was almost resigned to purchasing it online (something I like to do, after I’ve had the product in my hand first), when on our way to dinner this weekend, I spotted a Holland & Barrett near Earl’s Court, in London.  I crisscrossed the street, dodging traffic to make a beeline for the store! I had been told they carry all the organic and harder to find items, such as coconut flour, and it’s true. I purchased a 500g package of Tiana Organic Coconut Flour; and when we got home I placed it on the kitchen table, almost like a statue waiting to be prayed to…

It stared at me for a couple of days, until I decided to give it a go.

When I first opened the package, a strong coconut fragrance emerged, slightly putting me off. I love coconut, but I don’t want my baking to taste like coconut, unless it’s meant to. However, for those of you like me, who have wondered about this, the coconut flavour dissipates and cannot be appreciated in the baked goods.

I am only familiar with baking and cooking with almond flour and know that there are a number of adjustments one must make in a recipe for it to turn out moist and spongy. So, I turned to the internet for inspiration…there’s a lot of information and consequently recipes out there! But a few for waffles caught my eye. I’m not typically a sweet breakfast person. In fact, normally, if I eat something sweet like a pancake or waffle, I’m hungry very soon after. But the thought of a healthy version of a waffle intrigued me.

I must have gone to bed dreaming about waffles, because I woke up determined to make them this morning…the following recipe is a combination of other recipes I found online, but one primarily from Health Home Happy.

COCONUT & ALMOND FLOUR WAFFLES

Ingredients, makes 6:

  • 1 medium ripe banana, peeled and cut into large pieces
  • 1 medium apple, peeled and cut into large pieces
  • 4 eggs
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 cup coconut milk
  • 3 tablespoons olive oil
  • 1/4 teaspoon baking soda (bicarbonate of soda)
  • 1 tablespoon raw honey

Process:

Preheat waffle iron. Preheat oven to 50C.

In a blender, place all the ingredients and pulse until batter consistency is achieved. (I found this combination perfect for waffles, but a bit thick for pancakes.)

Grease the waffle iron with a paper towel drenched in olive oil, and pour the batter onto the iron. Cook for 3-4 minutes, or until golden brown. Remove with a fork, and repeat until all the batter is used. You can keep the waffles warm in the preheated oven, on a cookie sheet lined with parchment paper.

I served mine with a dollop of yoghourt and some fresh strawberries and a drizzle of raw maple syrup.

Note: These waffles turned out moist and airy, just the right texture I was looking for, plus tasted delicious alone. According to Health Home Happy, you can also use leftover waffles as sandwich bread! I didn’t have any leftovers today, but next time I’ll double the recipe to have some for sure, and try them in the toaster as well!

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