Who doesn’t love a hot breakfast, especially waffles?! I mean, seriously. This is something Leslie Knope and I definitely DEFINITELY have in common: a love for breakfast food.
There’s just one little problem…
My aversion to early mornings kkiiiiiinnnd of puts a damper on my willingness ability to make breakfast for my family. (*insert “yikes” emoji here*)
When Michael and I decided to go gluten and dairy free together in 2013, this meant that his breakfast routine of eating cold cereal also changed. And let me tell you, my husband is nothing if not a man of routine. While I was usually scarfing down a granola bar in the car, he was sitting down – everyday – for breakfast. At the table. With actual silverware and dishes. Everyday!
He decided to start making breakfast foods that would keep us full until lunch (imagine that). This included a main dish and a side of eggs. Always eggs.
We came across a recipe for paleo waffles and used that for a while, although it had some serious flaws. So Michael worked to re-invent the recipe (and added a little sugar and vanilla extract, bless him), and well, as they say the rest is history.
For the past four years I have been the happy recipient of a hot breakfast every day, and I LOVE it. I also love that it’s the one meal each day I don’t have to plan or cook. I am quite certain I married the best man in the world.
So without further adieu, here is the recipe for the BEST gluten free waffles you will EVER eat. Prepare to be ruined for all other breakfast foods for the rest of your life.
| Prep Time | 5 minutes |
| Cook Time | 16 minutes |
| Servings |
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- 1 cup almond flour heaping and lightly packed
- 1/2 cup tapioca starch
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp lime juice just a tad over
- 5 tbsp butter
- 1/2 cup almond milk or other milk of your choice
- 1 egg
Ingredients
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- Melt butter in skillet on low heat (I slice into small pieces so it will melt evenly and quickly without bringing the butter to a boil).
- Put all dry ingredients in a mixing bowl and mix by hand until all ingredients are blended evenly. (be sure to get the clumps out of the almond flour)
- Turn on waffle maker and allow it to preheat.
- Now add in all the wet ingredients and mix by hand until smooth.
- Scoop 1/2 cup of batter and pour into waffle maker. (Leave room for expansion as it will rise as it cooks)
- Let it cook for 4 minutes. (This is a great time to prep eggs and bacon)
- Remove from waffle maker to a plate.
- Repeat steps 3-5 until batter is gone. Recipe should make 3-5 full waffles (remember that because of the almond flour, these are super dense. Half of one is usually more than enough for me).
- Enjoy with or without syrup! Our daughter likes hers with Hershey's syrup on top (I know, I know, I'm expecting my Mom of the Year award to come in any day now...)
Note:
Please remember that your altitude and specific waffle iron will affect cooking times. For instance, when we lived in Colorado we cooked each waffle for 3 1/2 minutes. Same recipe. Much higher altitude.
Oh! Also be prepared to want this for breakfast (and/or dinner) every day for the rest of your life. You're welcome
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