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). So far, I’m very happy with it.
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.
- 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
- 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.
- 1/3 cup unsweetened full-fat coconut milk, refrigerated
- 1/4 teaspoon vanilla
- 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.