Arrowroot and Almond Flour Paleo Waffles: my newest and latest breakfast obsession.
These fluffy and light little bundles of joy were enjoyed by us on Christmas Day for breakfast, right after unwrapping presents and enjoying our morning cup of Joe. When we stay in town for the holidays, which is very unusual since we typically meet with my family either in Ecuador or abroad somewhere, we tend to have this breakfast tradition.
We’ll wake up, make coffee, gift each other little present surprises (stockings included) and make a delicious all-Paleo breakfast to keep us energized for the rest of the day. After this, we’ll chill out for a bit, and then get on with some kind of side-dish making to bring to my mother-in-law’s for Christmas Day lunch/dinner.
And see, for the most part, we have made Paleo waffles for Christmas Day’s breakfast.
Don’t ask me why, but it has seemed right every single time. Perhaps it’s the comfort they bring, or how un-messy they are to prepare, or how delicious they are when paired with eggs and fruit and coffee…there’s just *something* about Paleo Waffles.
You’ve tried some before, right? Please tell me you’ve tried some type of Paleo approved waffles before. Because if you haven’t, you gotta.
They are healthy and flavorful and fluffy and comforting and all things nutritious. I am not kidding when I say they are probably one of my favorite treats to make our family for breakfast, brunch or brinner.
In this case, the arrowroot powder has been added to make these Paleo waffles a bit less dense, because if I had only used almond flour, the waffles would’ve turned out a lot more dense and higher calorie. Which is not a bad thing, but if you’re looking for lighter and fluffier, this combo is what you want.
Also, the slight hint of the vanilla extract, the maple syrup and the apple sauce add a nice little hint of sweetness that doesn’t overwhelm the waffle and allows for them to be “dressed up” in various ways: with your fruits of choice, sweeteners of choice, etc.
You got the powaaaa.
We enjoyed ours with a side of scrambled eggs, oranges, and topped them off with a nice splash of maple syrup, nut butter and blueberries.
If you make these waffles, please take a photo and show me your creation by tagging me on Instagram or Facebook. I’d absolutely love to see what you guys make from my site.
[tasty-recipe id=”89475″]
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Just tried the waffles. They were amazing! Thank you. I look forward to trying more of your recipes.
Hey Amanda! Ahhh, love to hear that! So glad you loved them too. We made a batch and finished alllll the waffles immediately with my hubby. Haha! Excited for you to try more, and thanks for the love!!
Hi Mariel! We tried the waffles and they were great! What size were your waffles because we only got two out of that recipe. Thanks Paul
Hi Paul! Happy you liked them! I have the Cuisinart WAF-150 Waffle Maker, this one: https://amzn.to/2N57boD
It bakes (four) 1-inch-deep Belgian waffles. Your waffle maker must make bigger waffles than that, yes?
I had my doubts about this recipe because there was so little liquid and no oil. Admittedly I added a little avocado oil and didn’t have applesauce so substituted some mashed sweet potato that was in the frig. These came out way better than the tapioca starch/rice flour paleo version I’ve been using. I really liked the more substantial nature of these vs the almost cracker like quality I was getting. And, these still had a nice crispiness to them. Served with blueberries, cottage cheese and a little maple syrup. will definitely do these again.
Oh my gosh, I love the sweet potato substitute and love the choice of toppings you added! Sounds SO YUM, I am salivating. Happy they turned out so beautifully for ya!
Do you know the nutritional info on these?
I do not. 🙂
How much vanilla extract is needed?
1/2 tsp of vanilla extract. I just updated the recipe. Thanks for the question!