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Paleo Waffles Recipe
I’m not really a fan of single-use kitchen appliances and gadgets, but the more I cook, the more I acquire, and it hurts me a little every time I do it. Then I have a need to use these single-use tools and they make my life boat loads easier and then I forget why I don’t like them. But it did take me an awfully long time to break down and get the waffle iron. I mostly just didn’t want another bulky appliance to have to plug in and store.
So after much research, I found a stovetop waffle iron that I fell in love with. It’s just so perfect because there are minimal moving parts and it’s slim so it’s easy to store in a small amount of space. You can actually submerge the whole thing in water to clean it, no electrical parts!
I had tried a few different paleo/gluten-free waffle recipes, but none of them had that “crunch” that I wanted so I decided to mess around with my own recipe and found that the addition of tapioca flour was the magic ingredient to get that crispy exterior. Well, that and a well-oiled waffle iron.
Now, since these are not loaded with gluten-y goodness, they don’t have that fluffy, doughy texture that a typical Belgian waffle has, but these are the closest you’ll get using grain-free ingredients.
Waffles are usually considered a sweet breakfast food, but one of our absolute favorite ways to eat these waffles is with Sloppy Joe’s. I mean, Sloppy Joe’s are fine on their own sans bread, but given the choice between a pile of meat and a pile of meat on a waffle, I think we all know what you would choose…
And when you make these waffles, you should definitely make at least a double batch and freeze the extras to have them on hand when the craving strikes. They reheat best in the microwave and then a quick toasting in the waffle iron. This keeps them from drying out but also gives them that wonderful crunch again.
- Combine all dry ingredients in the bowl of a food processor and pulse to combine. If you don't have a food processor, a blender should do the trick.
- Whether by hand, hand mixer, or stand mixer, beat the egg whites until soft peaks form. Set aside.
- Add the remaining wet ingredients (egg yolks, almond milk, butter/coconut oil, and vanillto the dry ingredients and pulse until evenly combined. You should have a slightly thick but smooth batter.
- Fold in the egg whites until just combined, making sure not to deflate them.
- Heat your waffle iron according to the iron instructions (get it to a medium heat). Lightly brush a light olive oil or melted coconut oil on the waffle iron.
- Fill the waffle iron with the batter according to the iron instructions. Don't overfill.
- Cook until steam stops rising and you can easily open the waffle iron. Time may vary depending on what type of iron you're using.
- Repeat until all the batter is gone. I can make 8 waffles with my iron.
- Gently remove the waffles and serve hot with your favorite toppings.
- If a corn-free baking powder isn't available, substitute 1 tsp baking soda and 2 tsp cream of tartar.