Like many kids, mine go crazy for pancakes and waffles. They’re the first thing they order if we’re out for breakfast, but at home I’d rather skip the sugar shock behavior that typically ensues after their consumption!
I’ve tried several different grain free recipes…some great, some so-so, and some you need a tall glass of water to get down. Here is my new favorite compilation of my many trial and errors:
- 6 eggs
- 1 Tbsp pure vanilla extract
- 1 large ripe banana, mashed well
- 2 Tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut flour
Whisk wet ingredients in large bowl. Mix together dry ingredients and add to bowl. Whisk until you achieve a smooth batter. Let batter sit and thicken while your waffle iron heats up. Grease waffle iron with coconut oil spray or a light coat of coconut oil. Add batter to fill bottom mold. Cook until steam stops and waffles are nicely browned.
Coconut milk “syrup”: In mixer, whisk together two cans of full fat coconut milk with 1 Tbsp pure vanilla extract until slightly thickened. It was delicious with a sprinkle of cinnamon on top. We used it to top the waffles, dip apple slices and as creamer for coffee. Yum!
Simple berry “syrup”: In small sauce pan combine 1 cup of frozen berries and 1 Tbsp vanilla, cook until softened. My daughter said this was even better than regular syrup, haha!
Homemade whipped cream: If you let a bit of dairy in your life, in mixer whisk together 1 cup heavy whipping cream with 1 Tbsp pure vanilla extract on high until thickened. You can add 1 Tbsp agave, honey or pineapple juice for added sweetness but I prefer it without!
Or, you can enjoy them like I did with some “dippy eggs,” as I like to call them!
I’ve been on a bit of a coconut flour kick lately. Here
is a great article about its benefits and some baking tips! If you prefer almond flour though, here
are two great ones to give a try!
Happy Mother’s Day!
Here’s to hoping that someone you love will whip up something sweet for you tomorrow!