Description
Waffles on Sundays have become one of our family traditions. Leo likes his waffles plain and these are his absolute favorite. They are soft and cakey with a hint of vanilla. I love to dress mine up with seasonal fruit cooked in a sticky sweet glaze. Peaches and blackberries are one of my current favorites. You can also skip the topping and throw a handful of berries right into the batter.
Ingredients
Makes 4-5 waffles
3 eggs room temp
1/2 cup cashew milk or coconut milk
2 tablespoons butter, ghee or coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 1/4 cup blanched almond flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Caramelized Peaches and Blackberries
2 tablespoon butter, ghee or coconut oil
2 peaches sliced
1 cup blackberries or blueberries
2 tablespoons maple syrup
Instructions
- In a mixing bowl combine all of the dry ingredients.
- In another bowl, whisk together eggs, coconut or cashew milk, maple syrup, butter/coconut oil and vanilla, then pour into the dry ingredients and mix until well combined.
- Heat waffle iron and brush or spray with coconut/avocado oil
- Pour batter into the center of iron, gently spreading just a bit before closing. Cook according to waffle irons instructions.
Caramelized Peaches and Blackberries
Heat the butter over medium heat in a large skillet. Add the fruit slices and maple syrup and cook for about 6-8 minutes, stirring only a few times as to not break up the fruit too much.