Waffle Time

Before I started making pancakes, I was all about the waffles. Waffles give you more of that crispy crunch than pancakes do, and sometimes you just want to break out your waffle maker. And that's exactly what I did this weekend. 

I had been craving waffles all week, and after an exhausting weekend, I knew that was just what I needed. A BIG, DELICIOUS WAFFLE! 

When I opened up my fridge I was a tad devastated. No eggs and no regular almond milk. But, that just gave me the opportunity to get a little creative and crank out an egg free recipe. 

These waffles were perfectly crispy and delicious. They had a hint of cinnamon, and were just sweet enough, that they didn't even need any maple syrup or sauce, although I indulged in a spoonful. 

Since I was so happy with the way these turned out, I am going to share my recipe with you today! 

First, here a couple different egg substitutions. I used a mix of both. 

*Flax Egg: 1T of flax seed/ 3T water. Mix together and let sit for 5 minutes, just until it is a little gooey. 

*Applesauce: 1C should do the trick (I used unsweetened with cinnamon)

Recipe

• 1C Blanched Almond Flour* 
• 1/2C Arrowroot Powder
• 2T Coconut Flour
• 1T Baking Powder
• 1/3C Coconut Oil (melted)
• 1C (+2T if batter seems clumpy) Almond Milk 
• 1-2 T of choice sweetener (I used coconut palm sugar)
• 1C Applesauce
• 1 Flax Egg
• 1t Vanilla
• 2t Cinnamon
• Sprinkle of Salt 

Combine dry ingredients. Add in wet ingredients, and mix with stand (or hand) mixer until combined. Oil waffle maker with coconut oil, and spoon batter with 1/2C. Top these babies with your favorite stuff and DEVOUR. 

Since I didn't have regular almond milk, I used the Dark Chocolate Almond Milk, and it gave it the most subtle hint of chocolate. 

Also, I like to use Blanched Almond Flour, because it makes your waffle less grainy, but if you don't mind that texture, Almond Meal will work fine too. 

I topped mine with bananas! What is your favorite waffle topping?

Enjoy!

Oink, oink! Haylea.