Ingredients
- 2 teaspoons of gelatin (4 g)
- 2 Tablespoons of water (30 ml)
- 1 cup of cassava flour (120 g)
- 5 1/2 Tablespoons of coconut flour (39 g)
- 1/2 teaspoon of cream of tartar (2 g)
- 1/2 teaspoon of baking soda (2 g)
- Pinch of salt
- 1 1/2 Tablespoons of coconut oil, solid weight, then melted (20 g)
- 2 Tablespoons of honey (30 ml), more to drizzle if desired
- 1/3 cup of hot water (79 ml)
- Blueberries, to serve
Recipe Description
DESCRIPTION: I can’t believe I haven’t shared this recipe for AIP waffles yet! I recently received a new waffle iron, and in my eagerness to test it out I realized I needed to help others to satisfy their waffle cravings.
This may be a first for you – actually making your waffle batter from scratch. Because let’s be honest, most of you have that box of pancake mix hanging out in your pantry like a security blanket specially designed for breakfast emergencies.
Well, it’s time to toss it out. Here’s why. That cheerful cardboard box harbors a number of things you won’t want to consume, including wheat flour, sugar, dextrose (another form of sugar), and sometimes soybean oil.
I know, it’s so much easier to “just add water.” But it’s so not AIP.
Recipe Directions
- Put 2 tablespoons of hot water in a small bowl and sprinkle the gelatin over the water. Set aside.
- Weigh out the solid coconut oil, then melt in a microwave.
- Heat a greased waffle maker.
- Combine the cassava flour, coconut flour, salt, cream of tartar, and baking soda in a bowl. Add the melted coconut oil, gelatin mixture, and honey to the bowl. Add the remaining hot water, stirring continuously, until you achieve a thick slurry consistency.
- Pour the batter into the waffle maker, cooking until crispy and holding its shape.
- Remove carefully and serve with a drizzle of honey and some blueberries, if desired.
