Easy Breakfast: Grain-Free Waffles
In our on-going adventures of finding healthy grain-free options to our favorite breakfast foods, I came up with this recipe. Grain-free waffles! Pass the syrup! They are super easy to make and if you double the batch, you can freeze a ton of them!
Did someone say “lego my eggo”? The cool part is that these waffles are green inside, due to a chemical reaction between the sun-butter and the baking soda….very cool! If you like, you can substitute almond butter too.
Grain-Free Waffles
Find a healthy breakfast option with these grain-free waffles. They are super easy to make and if you double the batch, you can freeze a ton of them!
Equipment
Ingredients
- 3 medium banana
- 3 medium apples peeled and cored
- 1 16 oz container of sun-butter (or you can use smooth almond butter)
- 6 medium pastured eggs
- 3 Tbsp arrowroot powder
- 3 Tbsp pure vanilla extract
- 1 ½ tsp baking soda
- Coconut oil for greasing waffle iron
Instructions
- 1. Puree apple and banana in a food processor.
- 2. Use the whisk attachment on your electric mixer and whip sun-butter on high until smooth.
- 3. Add puree and remaining ingredients to whipped sun-butter and continue to whip until combined.
- 4. Grease your hot waffle maker with coconut oil (for each waffle you make).
- 5. Use about 1 ladle of batter per 8-by-4-inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up the entire waffle maker, leave about 40% unfilled so that the batter can spread. If your waffle is soft or floppy, it’s not ready yet – keep cooking for another minute or two!
- 6. Eat your Grain-Free Waffles immediately or store flat in the freezer and make your own breakfast by reheating in the toaster oven – the waffles will be firm enough.
The sun butter makes them turn green inside!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.