This is an amazing grain free dairy free breakfast! A downside is that it takes a lot of eggs… and an upside is that it uses so many eggs! These waffles are light and yet filling since they are high fiber and high protein. They are slightly sweet with a hint of banana. These have been a favorite of ours!
I also usually serve it with a strawberry syrup which goes really well with the slight banana flavor of the waffles! Doesn’t necessarily look appetizing, but it sure tastes great! Give it a try and let us know what you think!
2 small bananas
2 TBSP Coconut Oil (can substitute butter)
4 TBSP Coconut Milk (can substitute regular milk)
4 tsp Almond Butter (or your favorite nut butter)
2 TBSP of Honey
6 TBSP of Coconut Flour
1 tsp Baking soda
Blend all ingredients in a blender until smooth. If using a blendtec or vitamix don’t blend for too long or you will cook the eggs… I know this from experience!!!! Oops!
Grease your waffle iron extremely well with coconut oil or butter . Make sure they are well done before trying to remove them from the waffle iron.
This yields about 3 batches of 4 waffles; so about 12 individual waffles. As a family of 4 eating we finish all of them, but that is with a hubby who is a tree climber and has a massive appetite!
1 ½ cups of strawberries – fresh or frozen
1 cup water
1 tsp stevia
1 TBSP coconut flour
If using frozen strawberries, heat them up first so that they are soft. Mix all ingredients in the blender and mix till smooth.
You can add more stevia if you like sweeter flavor, or more strawberries for a stronger taste. I also add the coconut flour to thicken it up a little. The consistency is thin, but pours over the waffles like a maple syrup. It does make the color a little less appealing, so if you don’t mind the thinness, then don’t add the coconut oil and it is a beautiful strawberry color! We are usually generous with the strawberry syrup and still have plenty left over! We just add it to morning smoothies to use it up!