Satiation, blood sugar balancing, sugar free (optional) with brain healthy fats are just some of the many words that describe this breakfast or anytime food. These waffles are also protein packed, dense with nutrients and fibre. I have included two versions, if you are sensitive to dairy, eggs and/or gluten these make a perfect addition to the breakfast menu. These can be made ahead, placed in a freezer and reheated in the toaster oven for a quick breakfast or snack!
*Pre-preparation: Since I use this recipe at least once or twice a month, I like to have the flour mixture ready by tripling the flour amount (eg. 1/4c= 3/4 cup) for the first five ingredients. Store in a tight glass container till ready to use. When making the recipe, simply use 1 1/4 cups of the pre-mixed flour.
Coconut Almond Waffles
Preheat: Waffle maker with coconut oil,
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5-6
Dry Ingredients*:
1/2 cup almond flour or meal
1/4 cup coconut flour
1/2 cup sorghum flour or rice flour
2 tbsp of unsweetened shredded coconut
1 scoop of vanilla protein powder ( Pre-prep ends here)
1 tbsp ground flax or ground chia seed
1/8 cup of ground hemp seed
1 tsp baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1/4 tsp of ginger powder
1/2 tsp of cinnamon powder
[Optional: 2 tbsp of coconut sugar]
Wet Ingredients:
1 egg* (see Vegan version for egg free)
1 tsp vanilla extract
1/2 cup of non-dairy mylk substitute
1/8 cup of coconut oil, liquid form
up to 1 cup of water ( add additional 1/2 cup if still too thick)
OR
Wet Ingredients: Vegan Version
1 ripe mashed banana
2 tbsp of chia added into 6 tbsp of warm water (acts as a egg substitute)
1 tsp vanilla extract
1/2 cup of a non-dairy mylk alternative
2 tbsp of coconut oil, liquid form
1- 1 1/4 cup of water
Preparations:
In a bowl medium bowl, whisk together all dry ingredients and set aside while you prepare the wet ingredients.
In a separate bowl, whisk the egg, adding the vanilla as you whisk. [Vegan: mash the banana, add chia seed mix, lecithin (if using) and vanilla extract.]
Add in the almond, rice or alternative non dairy milk option to the egg mix or Vegan version mix.
Slowly whisk in the coconut oil.
With a whisk, add the wet ingredients to the dry.
Slowly add the water until the desired consistency is achieved- thin batter for pancakes, a little thicker batter for waffles. This batter will thicken as it sits, so feel free to add more water to achieve the consistency you like.
Enjoy with maple syrup of a fruit compote (my favourite way!)
For quick breakfast option or snack: freeze waffles in freezer using parchment paper between waffles and seal in a freezer safe container.
©anna z nutrition