I doubled this…made them in the Belgian Waffle maker and Josh takes 1/2 a waffle out of the freezer each morning, defrosts it in the microwave and toasts it, then slathers it with peanut butter and eats it on his way out the door. Greyson also LOVES them…and I feel ok about them eating them, because they loaded with all good for you ingrediants…and they taste good too! You could easily top them with syrup, jelly…even (dare I say it) Nutella for a more indulgent treat!
1 cup almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of milk
1/2 tsp vanilla or almond extract
2 Tbsp splenda or 2 packets of stevia in the raw
2 Tbsp melted coconut oil
Mix all of the dry ingrediants in the bowl with a whisk. Add the milk, eggs, and extract and whisk. Add the melted coconut oil and stir with a wooden spoon (or just use the whisk…lazy 🙂 )
Allow batter to rest for 3-4 minutes, if it seems runny, add a Tbsp of almond meal/flour. If it seems too thick, add a Tbsp of milk…
Use your waffle maker as you usually would, just make sure to spray it with oil (I use Pam Olive Oil spray) prior to each waffle…these stick, badly!
If you are freezing them for later, let them cool, then freeze them in a single layer on a cookie sheet before putting them in a freezer bag (this keeps them from sticking later). Defrost, toast and enjoy as desired!
I’m also thinking these would make a great base for strawberry shortcake this summer…just a thought!