{Paleo Pantry} Waffles for the Week

Wahoo! It’s Monday! And you know what that means? In two days I’ll be on a plane to see my family in Colorado, and in 4 days I’ll be skiing at Steamboat. SO. FREAKING. EXCITED. I haven’t had 3 solid days of skiing in Colorado in years. AND I get to celebrate my dad and sister’s birthdays with them. AND I get to be in Colorado when the Broncos win the Super Bowl. As a warning, we may or may not spend the weekend trying to win a photo contest recreating some of these photos.

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Anyway, I’m also super excited to share this recipe with you. Through working with my nutritional therapist to recover from mold poisoning and heal my fibromyalgia, I’ve developed an appetite for breakfast, which I’ve never had before. Being the meat devotees we are, there’s always a breakfast meat involved, but when I saw a waffle recipe from Deanna on Instagram, I had to try it.

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Can we take a minute and admire the fact that I captured the steam coming off the waffle maker? Ok. Thanks. 

I have a long history with waffles. Eggos were totally my jam though junior high and high school. I’d cook up 3 chocolate chip Eggos and eat them on my way to the bus stop. When I got older and had to buy them myself, I couldn’t believe how expensive they were AND how their quantity was not easily divided by three. So, we parted ways, in favor of chocolate M&M’s (Jesse will remember that phase). A decade passed and TimTheFarmer and I got married and got a waffle iron as a wedding gift, yippee! We found an awesome recipe and cooked the heck out of waffles for a few months. Then, we went paleo and it was a sad day when we couldn’t eat those waffles any more. I tried a few different paleo waffle recipes (sweet potato waffles, pumpkin waffles, almond flour waffles, etc.) and they never turned out well. Enter Deanna.

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I follow Deanna on Instagram and she always cooks this amazing healthy food and influenced my choice in new oven with a dehydrator feature (honey, I promise I’ll try it soon!). When I saw these waffles, they looked like legit waffles and she often mentions how she meal preps for the week, an idea of loved, so I thought I’d give them a try. Her recipe called for hempseed milk, which I didn’t have, but she always answers questions and said coconut milk would work fine.

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I subbed in coconut milk and after trying the first one I made, upped the salt and vanilla, and added ground ginger, to fit our taste. They were awesome and they freeze great. I did get some hempseed milk and now add half hempseed milk and half coconut milk. I started making a huge batch (I sextuple (which is a verb, I looked it up) her recipe) on Sunday mornings and we have them for breakfast and then I freeze rest. A tip for freezing is to spread them out on a cookie sheet and freeze them before putting them in a bag; this prevents them getting frosty/ice crystals.

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It totally feels like junior high again when I pull my waffle out of the freezer for breakfast.

Also, these are on the dry side. So come prepared with your Costco-sized maple syrup or jam. They’re awesome. They just need some moisture.

The recipe below is my modified recipe and will make ~24 waffles (way more than you get from the dang Eggo box, AND divisible by 3, although I only eat one or two, because they’re huge and I’m eating bacon and arugula salad with them too). 

Paleo Freezer Waffles
Serves 12
Paleo waffle recipe that freezes great for easy breakfast meals all week.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 2 c. coconut flour
  2. 2 c. golden flaxseeds (ground)
  3. 1 1/2 tsp baking soda
  4. 1 can full-fat, unsweetened coconut milk
  5. 2 1/3 c. hempseed milk
  6. 12 eggs
  7. 7 tbsp vanilla extract
  8. 6 tbsp ground cinnamon
  9. 3 tbsp ground ginger
  10. 1 tbsp salt
Instructions
  1. Heat waffle maker.
  2. Mix all ingredients until completely combined in a large bowl.
  3. Grease waffle maker with coconut oil if yours is not non-stick.
  4. Scoop batter into waffle maker with a spatula and spread around a bit.
  5. Cook until waffles are cooked with slightly crispy edge.
To Freeze
  1. Let cool.
  2. Place flat on baking sheet and freeze.
  3. Remove from baking sheet to plastic bag and store in freezer.
To Reheat
  1. It's like an Eggo (duh!), so put your toaster on toast and cook until heated.
Notes
  1. This seems like a TON of ingredients, but this makes your breakfast for the week.
  2. I let my waffles cook for 3-5 minutes past the "done" alert my waffle maker gives me.
Adapted from Real Food Lab
Adapted from Real Food Lab
Isn't That Grand? http://isntthatgrand.com/


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