I absolutely LOVE waffles (who doesn’t?), however it’s incredibly rare to find a waffle recipe that is gluten-free, dairy-free, sugar-free, and egg-free. Presenting: my Holiday Spice Waffles!
These Holiday Spice Waffles are perfect for a stay-in brunch with family this holiday season! My secret is using gelatin in place of eggs as a binder in the batter, and combining with cassava flour, tigernut flour, and coconut milk to keep this recipe 100% autoimmune-friendly! In addition, I “spice” these waffles up with cinnamon, nutmeg, and cloves, and add 1 scoop of The Myers Way® Vanilla Bean Paleo Protein to start my day off right with 21 grams of protein.
I am so excited with how yummy these waffles came out, and hope you enjoy them as much as I do!
Holiday Spice Waffles
Course:
Servings
4 waffles
Ingredients
- 3/4 cup 180.00 ml Cassava flour
- 1/4 cup 60.00 ml Tigernut flour
- 1 scoop The Myers Way® Vanilla Bean Paleo Protein
- 1/2 cup 120.00 ml arrowroot powder
- 1 tsp 4.93 ml baking soda
- 1/2 tsp 2.46 ml sea salt
- 1 tbsp 14.79 ml gelatin
- 2 cups 480.00 ml coconut milk
- 1/2 cup 120.00 ml coconut oil melted
- 1/2 tsp 2.46 ml cinnamon
- 1/4 tsp NaN ml ground nutmeg
- 1/4 tsp 1.23 ml cloves ground
- 1/2 tsp 2.46 ml vanilla extract
- 4 drops Liquid Stevia (optional)
Instructions
- Preheat waffle iron.
- Combine cassava flour, tigernut flour, The Myers Way® Vanilla Bean Paleo Protein, arrowroot, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
- Prepare the gelatin ‘egg’ — mix 1 tbsp gelatin with 6 tablespoons of warm water - stir and set aside for 5 min
- In another bowl, whisk together coconut milk, vanilla, melted coconut oil and liquid stevia (optional).
- Add dry ingredients to to wet and mix until thoroughly incorporated.
- Use nonstick waffle iron or brush your waffle iron with a bit of coconut oil.
- Add batter to waffle iron and cook until golden brown. Serve hot.
