Allergy-Friendly Grain-free Waffles (SRC)

Allergy-Friendly Grain-free Waffles (SRC)

As a child, my mom made these Mickey Mouse waffles that I still remember to this day. The waffle iron was in the shape of Mickey’s face and my favorite part was saving his waffle ears to eat last and filling them up with lots of maple syrup…mmm! A good hearty breakfast is right up with there with pizza and brownies on my “top comfort foods list” and waffles are always included.

Not to mention, the smell of waffles cooking is deliciously intoxicating…how can you go wrong with this bread-like goodness that’s fluffy yet crisp on the edges? Plus, you can pile them with toppings from fruit and chocolate chips to savory options like crumbled bacon, scrambled eggs and/or a smear non-dairy cashew cheese (or shredded cheese). YUM!

I was assigned Traci’s blog Burnt Apple this month for the Secret Recipe Club, and wow what a fun collection of recipes to search through! Not only does her site contain a delicious repertoire, Traci has a knack for “taking any meal and giving it a healthy makeover.”  Her Healthy Pixie Sticks have me intrigued, photos of her gluten-free Pumpkin Cinnamon Rolls had me salivating and her Dark Chocolate Thin Mints had dreaming if my old favorite Girl Scout cookies with a fun twist.

I ultimately chose these allergy friendly waffles since I’ve been in a bit of a breakfast funk and I was in the mood for comfort food. The fact that you can roll the waffles with a rolling pin to make a “waffle wrap” also caught my attention! These grain-free beauties use half coconut flour and half tapioca starch which boosts the fiber content, making them chock-ful of healthy fats and balanced carbs. 

I opted to make two batches of waffles: I wanted to test each of Traci’s options – trying both the vegan/AIP (auto-immune protocol recipe) version without eggs and the paleo-friendly version with eggs to see what the difference was in the final product. When struggling with my own health and food allergies, I’ve experimented with AIP recipes so I wanted to give them both a shot. I’m so glad I came across this recipe, it’s a winner! I used coconut milk for the non-dairy milk, coconut oil for the fat and I substituted a sprinkle of stevia (to taste) instead of sugar in both recipes but stuck to the original recipe.

The waffles with eggs were delightful! Crisp on the edges, light and fluffy and filling with a touch of sweet  When I made the AIP-version of the waffles, they took much longer to cook in the waffle iron than the batter made with eggs, while delicious the result was more gummy and not fluffy like typical waffles. My bananas has light brown specks on them so I think a greenish yellow banana might be better since it’s more starchy and/or increase the amount of coconut flour by 1-2 Tbsp. I will give these a go again! I might even experiment with plantains instead of bananas since they are more starchy in general. Each batch makes about 8 waffles, so feel free to freeze any extras and just pop them into a toaster oven when you want a quick breakfast!

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Allergy-Friendly Grain-free Waffles (SRC)

Author: Tastfinity Cuisine: American Courses: Breakfast

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Description

These Allergy-Friendly Grain-Free Waffles are crispy on the outside, fluffy on the inside, and completely free of common allergens like gluten, grains, dairy, nuts, and eggs. Perfect for a wholesome breakfast the whole family can enjoy, even with dietary restrictions.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup non-dairy milk of choice (cow's milk can be used if you tolerate but won't be dairy-free)
• 3 eggs (AIP use two bananas in place of the eggs)
• 1 tbsp coconut sugar or sugar or a pinch of stevia*
• 1 tsp alcohol-free pure vanilla extract
• 2 tbsp coconut oil or neutral oil (can use melted ghee or butter but will not be dairy-free or AIP)
• ¹⁄₂ cup coconut flour
• ¹⁄₂ cup tapioca flour or arrowroot flour
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp baking powder
• Pinch of sal

For serving (optional, ideas)

• Sliced bananas or fresh berries
• Carob chips or chocolate chips or cacao nibs (not AIP-friendly unless homemade)
• Maple syrup, drizzle of honey or your favorite jam or jelly
• Your favorite nut or seed butter (not AIP-friendly)
• Shredded coconut or coconut flakes
• Nitrate-free bacon or coconut "bacon" (not vegetarian)
• Coconut whipped "cream

Instructions

1. • In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and butter or oil until smooth. Add in the coconut flour, tapioca or arrowroot flour, baking soda, baking powder, and salt. Stir just until smooth.
   • Heat waffle iron according to manufacturers instructions. Brush waffle iron with oil or butter. Pour approximately 1/4 cup of batter onto each waffle iron. (You may need to adjust the amount of batter depending on the size of your waffles). Close and cook according to manufacturers instructions.
   • Remove waffles from iron (if AIP batter is used, you may need a fork to carefully peel the waffles off the iron), serve immediately or allow waffles to cool to room temperature before placing in an airtight container or Ziploc bag.
   • To make waffle rollups: While waffle is warm, roll with a rolling pin until flat. Fill with bacon, scrambled eggs, veggies, fresh fruit or any other combination you like. Place toppings in a thin strip along the waffle. Roll up and serve