For me, waffles bring up fond memories.
As a child in France, I did not get out of school until 5 pm – that is if I didn’t have to stay after school which was only an opportunity to do your homework – and by then I was famished. Dinner would not be until about 8 pm. I had plenty of snack choices: fresh bread at home with some butter, a bakery less than 500 feet away, and a merchant who made on demand freshly made Belgian waffles. My favorite topping will not be a huge surprise to those who know me well: fresh whipped cream. Yum!
I had plenty of snack choices: fresh bread at home with some butter, a bakery less than 500 feet away from my parents’ store, and a merchant who made on demand freshly made Belgian waffles just a tad further.
I love getting a waffle. It was poured onto the waffle iron right in front of my eyes. When ready I could pick a topping. My favorite topping will not be a huge surprise to those who know me well: fresh whipped cream. Yum! And all this for less than fifty cents.
Waffles spell comfort food to me.
I don’t often have a waffle for breakfast but when I do I now prefer a healthier version of my childhood favorite. I love this recipe for grain free protein packed waffles.
Notes and Tips
Yield: This recipe yields only two waffles enough for one to two servings depending on how many you eat.
Let me share a bit more about cassava flour. Cassava flour is paleo friendly. It is made from the tapioca root but it differs from tapioca starch. Tapioca starch has its name mentions is the starch from the tapioca root. On the other hand, cassava flour is a whole food. It is made from the whole root which is peeled, dried and then ground into a very fine flour (which resemble its cousin, tapioca starch).
As far as taste, cassava flour has a neutral taste and will not overpower your dishes as coconut flour can.
Protein: The protein is mainly provided from the eggs. If you want more protein you can also add some collagen powder. However, the consistency of your waffle will be somewhat affected. They will be on the softer side. Forgoing the collagen powder will not affect the recipe and will produce crunchier waffles.
Utensils: I use a Smart Stick to blend my waffle batter. This dandy kitchen utensil is easy and convenient. I also use a ceramic coated waffle maker that way I do not need to grease the surface of the waffle iron and – even better in my opinion – there is no non-stick surface like Teflon (which I avoid).
Sweetener: To sweeten my waffle I like to use liquid monk fruit made by Whole Earth. It is totally natural and low glycemic. You can add any sweetener you choose or none at all.
Milk: As far as milk is concerned, I use either unsweetened cashew milk or raw whole milk. Any milk will work (this include dairy free milk). Water should also work although I have not tried it.
Grain Free Protein Packed Waffles
Preheat your waffle maker.
In a bowl, or in your Smart Stick container, break the eggs.
Note: if you put the flour first, the Smart Stick will have a hard time mixing the batter and you more than likely have unmixed flour in the bottom of your container.
Top with the oil, vanilla extract, and cashew milk.
Mix with your Smart Stick or a whisk until all the ingredients are well combined and you have a smooth batter.
Let it sit for a little bit in order to give the coconut flour a chance to absorb some of the liquid.
Pour half of the batter on to your hot waffle maker and cook. Repeat with the remaining batter.
Serve with your topping of choice.