Leslie Blood is our in-house Paleo mama, working on recipes and testing them on her boys. Here's her latest creation, enjoy!
Some people are waffle people and some people are pancake people. I am on Team Waffle all the way. Both my kids are pancake lovers and a classroom full of my students said that part of the pancake’s appeal is how easy it is to make. One student said that all you needed was a bowl and a skillet which most college students have in their kitchens.
As a waffle-lover, I was not ready to accept defeat. I asked, “What if someone else made them for you?” Guess who is now responsible for bringing waffles to class?
The tone changed immediately. My students said that they would rather have waffles if someone else was in the kitchen, doing the work.
My pool of young adult interviewees said the waffle would triumph over the pancake because it could stand up on its own. You could hold it in your hand and eat it without making a mess. This is a superior breakfast choice when it comes to portability.
Also, chicken and waffles are a real thing! They exist! Pancakes and chicken…not so much.
It appears that part of the debate is a texture issue and part of it is an effort issue. Waffles are lighter and crispier…pancakes are denser but softer. Both options lend themselves well to add-ins, but the waffle’s wells are important when it comes to cradling maple syrup.
Pancakes get soggy and fall apart immediately. By the time you are finishing breakfast, you are often spooning the pancake into your mouth. No crunch, no texture, just a mushy mess. But, pancakes are easier to make…right? Well, not so fast. Here is a super easy waffle recipe sure to win over even the most dedicated pancake fan. Don't want to print 6 pages of blog post just to get the recipe?
Paleo Almond Flour Waffles
Preheat your waffle iron. Break out your stand or hand-held mixer and get to work on those egg whites. Beat the whites until soft peaks form. Set aside.
In a separate bowl combine the almond flour and salt. Add in the wet ingredients, milk, honey and melted coconut oil, and stir until smooth. Gently fold in the egg whites and you are in business.
Grease the waffle iron and pour in ¼ cup of the batter. When your waffle iron gives you the “all done” signal, gently remove.
If you somehow end up with leftovers, these freeze well and toast up much better than the frozen store-bought variety. Serve with fresh fruit and honey and tell those crappy pancakes to exit, stage left.
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