I really love waffles and French toast, but as many of you know, I’ve been trying to eat Paleo lately, which means I’m not eating any (bad) carbs for the most part. (Why am I eating Paleo? Aside from trying to keep my weight under wraps, my body also feels better when feeding it only nutritionally dense foods.) Anyway, back to the point- I really love waffles and I have this kick ass waffle maker I bought when I was going through my “Chicken and Waffles” obsession.
Soooo, when I found this high protein, Paleo/Keto-friendly waffle recipe from WellnessMama (she runs an awesome site btw!) I knew I had to try it. These waffles are very filling and will keep you fueled up for a while, while also not giving the insulin spike you would get with normal waffles. I made a mango ginger topping as an alternative to high-sugar syrup. Trust me, you won’t miss the syrup!Print
Recipe from Wellness Mama (slight derivation below)
- 8 eggs
- ½ cup coconut oil
- ½ cup and 1 heaping tblsp coconut flour (make sure it is liquid, not solid)
- 1 tbsp cinnamon
- dash allspice (optional, I just love allspice)
- 1 tsp vanilla
- ½ tsp salt
Beat all the eggs in a large bowl. Next, add the coconut oil, spices, vanilla and salt and mix well. Add the coconut flour and mix until uniform in consistency (if you have a stick blender this is a great time to use it).
If the batter is pretty thin, add a little more coconut flour-you are looking for a very thick mixture.
Pour small amounts of batter into a well oiled waffle iron and let cook until golden and firm to the touch.
For the mango puree, simmer 1/2 bag frozen mangos in a saucepan with a little water and vanilla (I added a tbsp ginger as well). Puree with your stick blender.
These are great served with thick bacon slices or salty dishes for a sweet/savory combo, and the leftovers can be frozen for a quick weekday breakfast. (I had them for dinner the other night- breakfast for dinner is my fave!)