I woke up this morning craving waffles. I also promised my friend Becky the recipe a LONG time ago. So, I figured I only have to pack for 5 people to go to South Africa and make a little birthday movie for my grandmother. I totally have time to mess around with a recipe for waffles I am trying to perfect. The kids loved them so that made it worth the time.
1 1/2 cups non-dairy milk ( I used a coconut almond mix that I’m obsessed with)
1 t. apple cider vinegar
1 t. vanilla
2 T coconut oil
1/2 cup coconut flour
1/4 cup tapioca flour
1/2 cup almond flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
- Mix the teaspoon of vinegar in with the almond milk. Let sit while you mix the rest of the ingredients. This makes a vegan version of buttermilk, and buttermilk makes everything richer and moist.
- Whisk eggs with vanilla and coconut oil in a bowl. I added fresh vanilla bean paste too to make them extra yummy.
- Whisk flours together very well in a large bowl.
- Add remaining dry ingredients and whisk again.
- Add milk to egg mixture.
- Combine wet ingredients with dry. Mix well.
- Pour into a preheated, greased (I used coconut oil spray) waffle iron and cook
- My recipe made 5 large waffles.
- Top with berries, coconut syrup, maple syrup, grated apple, cinnamon or whatever you desire. If I hadn’t been so hungry I would have blended some berries and coconut cream together but I didn’t. I just dipped mine in good, old-fashioned maple syrup.
- This recipe does not call for any added sugar in the batter. You can add 1-2 T coconut sugar or sugar if you like your waffles sweeter. If you want your waffles even lighter, add more tapioca flour and less coconut or almond flour.