Grain-free coconut flour waffles made in a blender. Top these gluten-free waffles with stewed strawberries for a healthy breakfast!
I’m just going to pull out all the stops right now and punch your eyeballs with the craziest of infos.
These waffles are made in a blender.
BOOM. All you need to know.
But wait, there’s more..
They’re grain-free, gluten-free, full o’ fiber, refined sugar-free, you know…the ush.
PLUS accommodated by ooey gooey sweet and tangy strawberry topping that melts in your mouth.
^Never have I ever wanted to curl up and take a nap on a pile of waffles so badly in my life.
Let’s get real.
Any time I make grain-free waffles, pancakes, dutch babies, brownies, and cakes, I prepare the batter in a blender. You see, gluten-free flours aren’t as sensitive to the over-churning/stirring/blending as regular all-purpose flour, so zapping them in a blender is no big deal what-so-ever. So way I see it, I may as well take the lazy lady approach and just get it all mixed in one go. So that’s what I do. Blender treats for the win!
I’ve found coconut flour and tapioca flour make a very nice grain-free waffle. They turn out soft and chewy when cooked just right, and can crisp up if you prefer crispy waffles.
Since there’s always a bit of free time while the waffles (or pancakes) are cooking, I like to whip up a silly simple fruit compote, which takes all of a nano second to prepare, but turns your breakfast or brunch into one of those swanky B&B experiences that you’ll never forget.
All we need for a fancy feast is some fresh fruit that we can toss in a saucepan and stew to gooey sweet compote-y delight. Only takes 5 to 8 ish minutes. You can make it while you’re waffle iron-ing. Feel free to use any berry!
So the way this all goes down is zap zap in the blender. A little stewage of the fruit. A little throw-it-on-the-plate with some plain yogurt (or dairy-free something or other of choice). A lot of waffle-to-face action.
Who’s doing what this weekend? I’ll be hiking my face off, showing you the evidence on the InstaGeepers, and I finally get to meet Sarah from Making Thyme for Health! She and her hubs are visiting for a few days and I’m so thrilled I finally get to meet them. You’ll hear my gleeful shouts from miles away!
Coconut Flour Waffles:
- 4 eggs
- ¾ cup almond milk
- ¼ cup coconut flour
- 1/2 cup tapioca flour
- 1 tablespoon pure maple syrup
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 cups ripe strawberries*
- 2 tablespoons pure maple syrup
- pinch sea salt
- Plug in your waffle iron, heat to medium-high, and spray with cooking spray.
- Add all of the ingredients for the waffles to a blender and blend until smooth. Allow batter to sit 5 minutes.
- Pour about 1/4 cup to 1/3 cup of batter in the center of the hot waffle iron (batter will be very thin). Secure the lid and cook until waffle is golden-brown and cooked through, about 2 to 3 minutes. Repeat for remaining batter.
- Prepare the strawberry compote by adding the chopped strawberries to a small saucepan and heating over medium, covered. Bring to a full boil, uncover and add maple syrup. Cook for about 2 to 3 minutes longer, until juices are thick. Remove from heat and set aside until ready to use.
- Serve waffles with strawberry compote, butter, or plain yogurt.
Nutrition InformationYield 5 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g