A gluten-free waffle made with almond butter, almond meal, and can be vegan-friendly.
I have to admit, I’m not a huge breakfast lover. My natural inclination is to skip breakfast altogether and fast for the morning on my Coffee Elevated or Matcha Tea Latte or sip on the Stripped Green Smoothie. Nonetheless, lighter options for me in the morning are always my go-to…until fall and winter hit. My body switches and craves all things cozy including warming porridges, oatmeal, pancakes, and these waffles. Anyone else? If so, these have to be included in your cozy-food rotation!
Waffles are just as classic as pancakes when it comes to breakfast staples and these are no different, yet completely different, at the same time. Instead of using refined flours, the combination of buckwheat, oat, and almond flour make these waffles light, fluffy, and incredibly similar to traditional recipes. Try topping with a heaping spoonful of almond butter, fresh berries, or go completely Belgium style and add a dollop of Coconut Whipped Cream.
- 1 cup buckwheat flour
- 1/2 cup oat flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3 medium bananas, pureed
- 2 whole eggs
- 1 cup unsweetened almond milk
- 2 tablespoons almond butter
- 1 tablespoon coconut oil, extra oil for greasing waffle iron
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- In a large bowl, whisk the almond flour, oat flour, buckwheat flour, baking soda, baking powder, cinnamon, and sea salt together and set aside. In another large bowl, whisk together the pureed bananas, almond milk, eggs, coconut oil, almond butter, and extracts. Pour to mix the wet ingredients into the dry ingredients and set aside.
- Heat a waffle iron on a medium-high setting and preheat an oven to warm and place a baking sheet lined with foil or silicon pad inside, this will be for keeping the waffles warm before serving.
- Brush the hot iron with coconut oil either with a pastry brush or simply a paper towel rubbed with oil, then ladle about 1/3 or ¼ cup of the batter onto the iron.
- Cook for about 3-5 minutes or until golden. Transfer your cooked waffles onto the warm lined baking sheet in the oven to keep warm while you finish making the remainder. Repeat this process with the entire batter.
- TO SERVE: Plate the waffles, 1-2 per person, and add a dollop of homemade almond butter, drizzle honey or maple syrup, add chopped almonds, fresh berries or jam, and a teaspoon of coconut butter on top.
What’s your fav?
What’s your favorite waffle topping? Have you tried the whole almond butter coconut whip combo yet!? Let me know how you like this recipe in the comments or if you have questions. It also helps when you rate the recipe when you try it so I can improve them for you. Be sure to snap a picture when you make it at home share it on Instagram with #nutritionstripped so I can see!
Get even more delicious, healthy recipes that you can’t find on the blog in the Nutrition Stripped Cookbook. Get your copy here!
Photo: Katie Newburn