Weekend breakfasts tend to be slightly more elaborate here, aka more time-consuming, when we aren’t rushing out the door first-thing. Two of my kids’ go-to requests are homemade waffles or pancakes and I love finding better recipes that are delicious and simple, too.
This grain-free waffle recipe from Danielle Walker is our favorite waffle recipe – it’s very easy and quick to whip up in the blender and tastes so good! Plus, you may already have most of the ingredients on-hand.
Whether you top your waffles with fresh berries and maple syrup or nut butter and bananas, the possibilities are endless and love how filling you can make this clean and hearty breakfast.
Looking forward to making these soon as a dessert, topped with ice cream 😉
Danielle Walker’s Grain-Free Waffles
Ingredients:
- 3 eggs
- 1 cup raw cashews
- 1/3 cup almond milk (or any non-dairy milk)
- 3 tablespoons maple syrup or honey
- 3 tablespoons coconut oil, melted
- ¼ teaspoon salt
- ¾ teaspoons baking soda
- 3 tablespoons coconut flour
Instructions:
- Preheat your waffle iron.
- Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
- Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
- If your iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
- Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
- Enjoy 🙂
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