Higher Protein Grain-Free Waffles
Yep, another waffle recipe. Like I've said before, we love waffles over here, just not those with refined flour and sugar. In honor of my new waffle iron, I decided to try out another recipe and double the amount of eggs for some extra protein to combat the sugars and carbohydrates in the maple syrup and cassava flour. Although maple syrup does contain more nutrients than sugar, including antioxidants and minerals such as calcium, potassium, zinc and manganese. The glycemic load is also lower per serving with sugar at 12 and maple syrup at a 7.
This recipe also uses some coconut flour to reduce any gumminess from the cassava flour. The new recipe and waffle iron got a thumbs up from the waffle-eating monsters over here.
Note, use coconut oil instead of butter and coconut milk instead of kefir and these are paleo.
1 C cassava flour (such as Otto’s or Moon Rabbit Foods)
1/2 C coconut flour
1 tsp arrowroot flour
1 1/2 tsp cinnamon
1 tsp baking soda
½ tsp Pink Himalayan salt
4 eggs (Pasture-raised)
3/4 C coconut or almond milk
½ C whole milk kefir (or coconut or almond milk)
¼ C applesauce
3 T maple syrup
2 T melted butter (or coconut oil)
1 T vanilla extract (alcohol-free)
Mix cassava flour, coconut flour, arrowroot flour, cinnamon, baking soda and salt in a bowl. Add eggs, milk of choice, kefir, applesauce, maple syrup, butter and vanilla. Mix well with a whisk. Waffle batter should be thicker than pancake batter, but not so thick it won’t pour or ladle.
Warm up your waffle iron and when the light is on pour in batter. Cook according to waffle iron directions or until golden brown and desired level of crispness. Top with maple syrup and sliced bananas.
Makes 6 round waffles in my waffle iron.