Breakfast is one of the most important meals of your day! It gives you the energy to get going, and keeps your body’s natural rhythms in check by kickstarting your metabolism. If one of your ultimate breakfast weaknesses is a warm, fluffy waffle slathered in maple syrup (or is that just me?), then I’ve got you covered. Believe it or not, there’s a Paleo-friendly way to make extra-delicious waffles that would fool any non-Paleo eater! How’s that for an exciting way to start the morning?!
The secret here is raw cashews, coconut flour, a little vanilla extract, and a sprinkle of cinnamon for good measure. Of course, there are other ingredients, but these are the magical ones that take these waffles to that over-the-top place.
If you’re anything like me, you know that nothing is worse than enjoying an amazing dish, being so incredibly pleased with your work, having a full belly, and feeling oh-so-content… only to glance over and see the MOUND of dirty dishes and pans you created during the process. Fortunately, this recipe saves you some of that torture. The only cooking utensils you’ll need? A waffle maker (duh), a small bowl, a blender or Nutribullet, and a silicone spatula. Hurray!
Beyond the prep of gathering all your ingredients, you literally just whiz them together in the blender and pour it into the waffle maker. The recipe is ridiculously easy, and also manages to provide some healthy protein from the cashews and eggs! I would even venture to say that this grain-free waffle was light years better than ANY. OTHER. WAFFLE… that I’ve ever had. Yes, even better than the ones made with AP flour! It was perfectly moist, airy and fluffy, and not at all heavy on the stomach. Usually, I can’t even finish a waffle of this size before going into Carb Overload Coma, but not this thing. It’s a Paleo waffle-lover’s dream.
For all of you waffle purists out there, I can happily report that this waffle is perfect all by itself, topped only with 100% pure maple syrup. It requires NO doctoring for you to reach foodie nirvana! And for those of you who really dig waffles with gobs of other stuff piled on them, this recipe creates the perfect canvas for all kinds of delicious toppings… fresh berries, vanilla coconut cream, or maybe even served with a side of bacon and eggs for a super filling, protein-packed morning. Enjoy!
- Preheat your waffle maker.
- In a small bowl, mix together your coconut flour, baking soda, ground cinnamon, and sea salt. Set to the side for a minute.
- To a blender, add your raw cashews, eggs, almond milk, vanilla extract, honey, and coconut oil. Blend together until smooth and creamy.
- Add the bowl of dry ingredients to the blender of wet stuff, and blend it really well until smooth and creamy again. Use a spatula to scrape down any dry stuff you see sticking to the sides, and blend again. You can even repeat that a third time, if necessary.
- Spray your pre-heated waffle maker with coconut oil.
- Pour some of your batter into the waffle maker, a little less than you normally would with the wheat-based kind, because this batter really puffs up.
- Allow the waffle to cook for only about a minute or so. This batter does not take very long, so keep an eye on it!
- Remove the waffle from the maker as soon as it's browned, and top with your favorite toppings!
- If not eaten right away, extra waffles can be kept covered in the refrigerator for about 2 days. Simply reheat in a toaster!
Recipe adapted from AgainstAllGrain
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