Maybe it’s my affection for the tv show Parks + Recreation and the character Leslie Knope, but I have begun a love-affair with Belgian waffles. They are kind of irresistible, from the initial crunch to the tender inner-waffle structure. Those nooks were just meant to hold pools of warm maple syrup.
For my friends with a more structured eating lifestyle, I wanted to figure out a way for them to indulge in some waffle love. So, with a little help from Max of Max’s Best Bootcamp, I developed this recipe for paleo-friendly waffles.
Normally I hate to fill my limited kitchen cabinet space with very specific-use kitchen gadgetry. However, I have already used my waffle maker more than I expected. It’s kind of addictive. here is also a certain amount of pride when you achieve the perfect looking waffle. (It took me a while to master it.) Plus, you can get a waffle maker for a relatively minimal investment. Upon a friend’s recommendation, I decided to go for it and went with a slightly higher-end Waring model (here’s a link if you’re interested: Waring Pro WMK200 Belgian Waffle Maker
Now to the recipe. These waffles are protein-powered with no added sugar. Max and I even went so far as to avoid using syrup; instead topping them with fresh berries and whipped coconut cream.
Ingredients
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 3 tablespoons melted butter (or coconut oil)
- 1/4 teaspoon vanilla
- 1/2 cup protein powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 tablespoons melt butter (or coconut oil), for waffle maker
Directions
- In a medium-sized bowl whisk together the eggs, almond milk, coconut oil and vanilla.
- In a separate bowl stir together the protein powder, baking soda and salt.
- Pour the wet ingredients into the dry ingredients. Whisk to combine, removing all lumps.
- Heat your waffle maker.
- Brush butter onto the cooking surface to prevent any sticking.
- Pour in a little over 1/2 cup of batter into the waffle maker. Close the lid. Cook according to your machine’s instructions.
- When the waffle is done, place it onto a plate and repeat the process for the second waffle.
- Top with fresh berries and whipped coconut cream. Serve immediately.
Ingredients
- 1/3 cup unsweetened full-fat coconut milk, refrigerated
- 1/4 teaspoon vanilla
Directions
- Refrigerate a can of unsweetened coconut milk for a few hours or overnight.
- Flip can over and open from the bottom. Pour out any liquid and save for use in a smoothie or another recipe.
- What remains in the can is the cream. Scoop 1/3 cup of the solidified cream into a bowl. Add the vanilla.
- Using a hand mixer, stand mixer, blender, or whisk, whip the coconut cream until soft peaks form. It won’t be as fluffy as traditional whipped cream, but the texture will become whipped-like.
- Keep the whipped coconut cream chilled until ready to use.
- Any extra whipped coconut cream will last covered in the refrigerator for a few days.
Thank you so much for this recipe. I'll do my best to check it out sometime for sure! the waffles look delicious!
I think the Paleo diet is great. I am seeing and feeling the benefits of the diet for a long time now. Not only have I lost weight, but I feel much more energised, and much better in myself. I think the reason is that whilst the paleo diet may be a diet, I do actually eat much much varied food than I did previously. All I've done is taken out the stodge that my body finds hard to digest, and added more types of fruit, veg, and indeed meat.
I've now actually taken an interest in cooking paleo meals, which I can guarentee is 100% better than throwing some ready meals in the oven like I used to.
I'm just reviewed a cookbook that shows exactly this: http://cookbook-reviews.net/review-the-paleo-recipe-book/
Glad you like the recipe. And, I agree, getting into the kitchen and cooking is definitely better than a ready-made meal. I think it's not just better for you, but it tastes better too.