Almond Coconut Waffles

Serves: 4|Prep: 5 minCook: 8 min

Waffles are a firm brekkie favourite for both kids and adults! But unfortunately, many batter recipes are packed with sugar which is a surefire way to start the day with a sugar rush (then crash!). So I’ve whipped up a sugar-free version that’s just as delicious, but also by using almond meal it’s full of protein to keep little tums full until lunch. Top them off with a drizzle of my Betta Then Nutella Choc Spread and a sprinkling of your favourite berries or nuts. Yum!

Ingredients

Method

1 cup (120g) almond meal
1 tsp coconut flour
1/4 tsp baking powder
pinch sea salt
2 eggs
1/2 tsp vanilla powder or extract
2 tbs maple syrup or raw honey
2 tbs coconut oil, melted
2 tbs coconut milk

1.	Preheat waffle iron.
2.	In a large bowl mix together almond meal, coconut flour, baking powder and salt. Set aside.
3.	In a separate bowl beat the eggs. Stir in the vanilla extract, honey, coconut oil and coconut milk.
4.	Pour the egg mixture into the dry mixture and whisk until well combined.
5.	Ladle the batter into the preheated waffle iron. Cook the waffles for approximately 4 mins or until golden and crisp.

Tip:

If you do not have a waffle iron, these will work just as well as pancakes. Serve immediately. Store in the fridge for up to 4 days or freeze for up to 4 months.