When I was growing up in New York City, my grandmother and I would take the subway from the Bronx (we lived in different parts of the Bronx) and converge at a cafe on the Upper East Side to indulge in rich, fluffy Belgian waffles. I could barely finish one, but ate two because they were that good.
I figured one day I would test my recipe for Fluffy Pancakes using almond and coconut flour in my waffle maker, and then a request for just this came in last weekend, inspiring me to put it to the test.
Most waffle makers are pretty forgiving. If you’re thinking something might taste great as a waffle, try it. It might surprise you. That said, from my experience it’s best that your batter contains oil to prevent it from sticking the waffle irons inside. Even if you have the deluxe non-stick edition. And it’s not fun unsticking burnt food from a waffle maker. I know first hand.
Here’s my waffle maker, if you’re looking for a reliable, simple, does-the-job waffle maker. It doesn’t have a loud beep (which could be good or not) so you do need to keep an eye on the color change from red to green.
Fluffy Waffles {almond & coconut flour}
Equipment
- Waffle maker
Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/4 cup yogurt or cashew cream (see recipes notes)
- 1/2 cup coconut milk or water, or other kind of milk
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons oil avocado, olive oil, or coconut oil are my faves
Instructions
- Preheat your waffle iron.
- Add all the ingredients to a food processor or blender and pulse for 10 seconds or so to combine. You can also combine the dry ingredients in a large bowl, then add the wet ingredients and mix well.
- Add 1/4 to 1/2 cup of waffle batter to your waffle iron, depending on it's capacity (check the instructions for best results). I set the darkness in the middle to avoid burning the waffles, and then you can increase or decrease the setting to your liking.
- Repeat waffle making party until you've used up the batter. Serve with honey, maple syrup, berries, yogurt, almond butter, or what ever makes your taste buds happy.
- Store the waffles in the refrigerator for a week or so, or seal them well and freeze for a few months.
Nutrition
Cashew Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/3 cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about 1/4 cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
Do you have a waffle iron recommendation? Thank you 🙂
Here’s my waffle maker (https://amzn.to/30gmupw) if you’re looking for a reliable, simple, does-the-job waffle maker. It doesn’t have a loud beep (which could be good or not) so you do need to keep an eye on the color change from red to green.