This is a delicious paleo recipe using coconut flour. Coconut flour is so versatile and a great way to boost your fibre intake. This batter can also be used for pancakes or blinis if you don’t have a waffle maker. My waffle maker is by Cuisinart Waffle Maker, 1000Wcuisinart and robust enough to cope with the boys using it regularly. Make up a batch for breakfast or brunch – they are delicious served with poached fruits, berries and coconut yogurt. To boost the protein content swap the cocoa powder for a chocolate protein powder.
Difficulty – Easy
Time – 5-6 minutes cooking
Serves – 4 waffles
What’s good about it?
This is packed with soluble fibre to support digestive health and improve blood sugar balance. A high protein breakfast or snack option this is fabulous post workout to support muscle recovery. A great option for children before school to keep them focused at school and a great way to cram in more protein into your diet.
- In a blender, beat together the coconut oil, eggs, maple syrup and vanilla extract. Add the remaining ingredients and process until smooth and thick. Allow the mixture to sit for 5 minutes to thicken.
- Grease a waffle iron.
- When hot, pour in the batter and cook according to the manufacturer’s instructions.
- Serve with coconut yogurt, poached fruit or berries.
Did you Know?
Psyllium husks are a great way to improve the texture in grain free batters and breads. It’s also a wonderful source of soluble fibre to support digestive function. Try adding a spoonful to paleo muffins and breads to improve the texture. You can also use psyllium mixed into a little water as a replacement for eggs in a recipe.
1 tbsp melted coconut oil
1 tbsp maple syrup or coconut syrup
2 tsp vanilla extract
1 tsp psyllium husks, optional
Pinch of salt
½ tsp bicarbonate of soda
1 tsp baking powder
3 heaped tbsp coconut flour
1–2 tbsp cocoa powder or chocolate protein powder