Mother’s day is coming soon and that is the kind of recipe I would love for breakfast! I know my husband read my blog and even if he is not a really good cook I am sure he can make this recipe easily with my little one. I love simple recipes for breakfast and those paleo waffles are super easy to make. It took barely 10 minutes to prepare the batter and only 3 minutes to cook a pair of paleo waffles in a hot iron.
But what are Paleo waffles? Paleo waffles are waffles that are dairy free and wheat free. In this recipe I used a combo of almond meal and coconut flour as a wheat substitute and I choose Original Almond Milk from Almond Breeze as a dairy replacement. As I love to add some greens to my breakfast I added kale in the batter. The result is absolutely amazing. Those paleo waffles are thick, moist and slightly crispy on the borders : simply how a waffle should be!
Kale Paleo Waffles – low carb alternative recipe
I sweetened the batter using a banana which added an extra fluffy texture to those paleo waffles. However I know that some of you prefer lower carb breakfast recipe and that is why I also tested the recipe using almond butter as a banana replacement. It works perfectly well too! Simply swap the banana but 1/4 cup of almond butter (or peanut butter). It works like magic ! The batter will be slightly less sweet so I recommend to add 1 or 2 teaspoon of stevia to enhance the sweetness in this case. I topped my waffles with apple syrup, frozen raspberries and sliced almonds. Again the sweetener is very optional here specially if you make the recipe using a banana ! Those paleo waffles are already sweet and you can simply top up with seeds, nuts and berries for a low sugar alternative.
I have been very lucky to team up with Almond Breeze to develop this yummy paleo waffles recipe. Note that I only recommend product that I love and that I use on a daily basis. You can find the Original Almond Breeze Almond milk in any supermarket in New Zealand in the UHT milk aisle. Enjoy ! Carine.
- 1/3 cup 60 g coconut flour
- ½ cup 60 g almond meal or almond flour
- ½ teaspoon baking soda
- 3 x eggs medium size
- 1/2 cup almond milk - I used Original Almond milk from Almond breeze
- 1 cup kale washed, trimmed, chopped - about 3 leaves
- 2 tablespoons coconut oil melted or butter, melted + extra to grease the waffle iron
- 1 teaspoon vanilla extract
- 1 medium-sized banana - about 80g OR low carb option replace by 1/4 cup almond butter
Preheat a waffle iron and grease it with coconut oil using a pastry brush or absorbent paper.
In a large bowl, combine all the dry ingredients: almond meal, coconut flour, baking soda.
In a blender place the almond milk, eggs, melted coconut oil, kale and banana slices (or almond butter for a low carb recipe).
Blend until smooth and liquid - about 30 seconds/1 minute.
Whisk in the wet ingredients to the dry ingredient and combine until the batter is moist and thick, not liquid. It should not take more than 30 seconds.
Use an ice cream scoop to spoon the batter onto the hot waffle iron.
Cook the waffle until golden and moist; depending on your iron it could take 3–5 minutes. I used a tefal waffle iron but this recipe works with any waffle iron.
Serve hot, plain or with your favorite liquid sweetener or toppings like nuts, seeds, coconut or berries.
This recipe makes 6 waffles.