If I was naming a software I would have to name this recipe “ Crispy Paleo Waffles 10.0”. That’s about how many batches of soft, soggy, gooey, or rubbery waffles I had to eat before I came up with this crispy waffle recipe.
The “caramel” sauce is addictive, in spite of being made with coconut butter, it doesn’t really taste like coconut. I also use it as a warm apple or fruit dip, but it is hard to resist eating it with just a spoon.
You can make your own coconut butter by putting unsweetened shredded coconut in a blender with a dash of coconut oil and blending it until creamy, while scraping the sides of the blender with a rubber spatula as needed. The process may take up to 20 minutes of blending and it isn’t always as smooth as the store-bought, so I personally prefer to buy mine.
For other grain-free breakfast ideas, try my almond flour pancakes or my banana scramble
Ingredients:
For the waffles:
2/3 cup of tapioca flour
½ a cup of almond flour
2 tablespoons of coconut flour
2 tablespoons of coconut oil
1 tablespoon of almond milk or water
4 large eggs
4 pitted dates
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda
For the sauce:
¼ cup of coconut butter (coconut cream concentrate)
½ cup of maple syrup
Preparation:
- Set all the ingredients for the waffles in a blender and blend until smooth
- Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
- Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
- For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
- In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
- Serve immediately.
- For the waffles:
- ⅔ cup of tapioca flour
- ½ a cup of almond flour
- 2 tablespoons of coconut flour
- 2 tablespoons of coconut oil
- 1 tablespoon of almond milk or water
- 4 large eggs
- 4 pitted dates
- 2 teaspoons of vanilla extract
- ½ teaspoon of ground cinnamon
- ½ teaspoons of baking soda
- For the sauce:
- ¼ cup of coconut butter (coconut cream concentrate)
- ½ cup of maple syrup
- Set all ingredients for the waffles in a blender and blend until smooth
- Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
- Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
- For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
- In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
- Serve immediately.
1-Pint (16-oz) – Coconut Cream Concentrate
Special Price! – Virgin Coconut Oil, Gold Label – 2 pints – Buy 1 Get 1 FREE!
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Crispy Paleo Waffles with a “Caramel” Maple Sauce | Paleo Digest December 15, 2012 at 4:46 pm
[…] Pure Pantry / Posted on: December 15, 2012My Pure Pantry – If I was naming a software I would have to name this recipe “ Crispy Paleo Waffles […]
Michelle February 15, 2013 at 12:24 pm
can the almond flour be substituted for another or the other flours increased to replace.
Edible Harmony February 16, 2013 at 12:07 pm
it can but you will have to play around with the amounts of wet ingredients until you get the right consistency.
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Kelly May 25, 2014 at 6:14 pm
Made these tonight with some substitutions due not having all the ingredients but really craving waffles and they were fantastic. I subbed chestnut flour for almond flour and 1.5 tablespoons of maple syrup for dates. I did find the batter to be really thick so I added approximately 2 additional tablespoons of water.
Edible Harmony June 17, 2014 at 4:08 pm
Great to hear. Don’t forget that you can make a large batch and freeze them,then you can just pop them in the toaster straight from the freezer
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