- 2 cups ground almond flour (such as Bob’s Red Mill or Honeyville)
- 1 cup tapioca starch/flour (such as Bob’s Red Mill)
- 1 Tbsp. + 1 tsp. baking powder (such as Hain Pure Foods)
- 2 large organic eggs (may substitute 2 Tbsp. flax meal + 6 Tbsp. warm water)
- 1 cup almond milk
- 2 tsp. apple cider vinegar (such as Bragg’s)
- ¼ cup maple syrup
- 1 tsp. vanilla (such as Simply Organic)
- ½ cup almond oil or coconut oil (melted)
- 1/2 tsp cinnamon
- 1/4 cup dairy-free chocolate chips
- 1/4 cup chopped bananas or other fresh fruit
Preheat waffle iron according to manufacturer’s directions.
In a large bowl, combine almond flour, (such as Bob’s Red Mill or Honeyville) tapioca starch (such as Bob’s Red Mill) and baking powder (such as Hain Pure Foods). Whisk or stir to combine well.
In a small bowl or coffee cup, whisk together flax meal and warm water or eggs. Set aside until thick and egg-like.
In a small bowl combine almond milk and apple cider vinegar (such as Bragg’s). Allow to sit while you melt the coconut oil on the stove or in the microwave.
To the almond milk and ACV mixture, add eggs or flax meal, maple syrup, vanilla (such as Simply Organic) and finally, the almond oil or melted coconut oil. Whisk well to combine and quickly add to dry ingredients if using coconut oil (because coconut oil will start to harden and clump if you don’t)
Stir batter just until combined.
Using a ¼ cup scoop (or size recommended by manufacturer), pour batter onto preheated waffle iron and cook until golden brown.
Serve with pure maple syrup or your favorite topping
Cooled waffles can be stored in a covered container or in a zip-lock bag on the counter for up to 2 days. May also be frozen for longer storage. Reheat frozen waffles in a waffle iron set to low heat.
Recipe adapted from: The Real Foods