Fluffy Waffles {almond & coconut flour}

5 from 1 vote

Fluffy Waffles {almond & coconut flour}

This recipe is based on my fluffy pancakes recipe. For oil, I use avocado or olive oil.

To make these dairy free, I use cashew cream cheese (see recipe below this one). You can also replace the yogurt with dairy-free yogurt, or coconut milk plus about 1 teaspoon of lemon juice.

To make these low carb, replace the sweetener with low carb maple syrup or other low carb liquid sweetener.

Servings: servings

Calories: 233kcal

Equipment

Waffle maker

Ingredients

1 cup blanched almond flour
¼ cup coconut flour
½ teaspoon baking soda
3 large eggs
¼ cup yogurt or cashew cream (see recipes notes)
½ cup coconut milk or water, or other kind of milk
2 tablespoons honey or maple syrup
½ teaspoon vanilla extract
2 tablespoons oil avocado, olive oil, or coconut oil are my faves

US Customary - Metric

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 ¼ to ½ 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