No-Egg Waffles (AIP, Coconut-Free, Paleo, Vegan)

Recently I got my very first bag of Otto's Cassava Flour. Filled with excitement, I contemplated what to make first. My mind began swirling with ideas. I decided to make something, that was not these waffles. It turned out pretty good, but needed another go.

Then I had a thought, let's see if I can make waffles with the flour. My goal was to try and come up with a recipe that was simple and that many could enjoy. The first try was a complete success. There was fluff, there was flavor, there was a waffle I could enjoy! So of course I had to share it with you all as soon as possible.

No-Egg Waffles 

Ingredients

• 1 and 1/4 cup cassava flour
• ¼ teaspoon arrowroot starch
• 1 ¼ teaspoon cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 tablespoons maple syrup
• 3 tablespoons avocado oil
• Up to 1 and 1/4 cup of cold water

Instructions

1. Preheat waffle iron.
2. Mix dry ingredients together in a large bowl.
3. Make a small hole in the dry ingredients and pour in the wet ingredients minus the water. Slowly add in the water a 1/4 cup at a time until it because slush like. You don't want it too soupy (pancake like) but thicker than that. If it becomes too wet, add a little more cassava flour.
4. Grease waffle iron and pour in mix to suitable size portions for machine.
5. Let them cook for just a minute or two past the timer.
6. Enjoy with syrup, fresh fruit or your favorite toppings.

These are definitely more dense than my other recipe, but are more waffle like. This recipe made about 6-8 waffles, depending on the size.

Featured on AIP Recipe Roundtable

Allergy Friendly Waffles (AIP, Coconut-Free, Paleo, Vegan)

Six weeks ago my mom finally gave me her old waffle iron. I was super stoked. There are so many delicious Paleo waffle recipes out there I have been dying to try. So of course the next day, I whipped up a batch and they were perfect. Fast forward to 3 days later, and I am officially starting my Autoimmune Protocol Journey (read more about it here).

This means no more eggs, nuts, or any dairy at all, which in my mind meant no waffles for me. I attempted a few other recipes I found online and let's just say, they didn't go so well.

It took a few weeks for me to recover, but yesterday, while watching the show 'The Kitchen,' I had an idea. There was this very easy pizza recipe I found the other day that created a dough that baked well. Since I was treating the mix as a dough rather than a traditional waffle mix, I realized that if you drop portions of the dough in the waffle iron it might work. And it did!!

I am so excited to share this recipe with you. These waffles hold up like real waffles and can even be frozen and reheated in the toaster. What's better is they are sugar-free, egg-free, dairy-free, gluten-free, nut-free, and even coconut-free, making them the perfect Allergy Friendly Waffles.

Allergy Friendly Waffles

Ingredients

• 1 green plantain, peeled and cut into chunks
• 1/4 cup of organic pumpkin puree or mashed sweet potato
• 2 tablespoons of maple syrup
• 2 tablespoon of avocado oil
• 1 teaspoon of cinnamon
• A pinch of sea salt

Instruction

1. Preheat waffle iron.

2. Combine all ingredients in blender and mix until combined into a paste.

3. When waffle iron is ready, brush with coconut oil or avocado oil to grease it.

4. Using a 1/4 measure cup, scoop just under a 1/4 cup of the mix and place it in the center of each waffle impression.

5. Close the iron and cook for 7 mins.

6. Carefully remove and enjoy as you would your favorite waffle. This will likely not fill out the whole waffle pattern, but that is to help it from spreading too much and keep the waffle fluffy.

This mix will make 8 of these mini waffles. Again, these will freeze just like your regular waffles and can be reheated in the toaster oven.

Shared on AIP Recipe Roundtable

Sweet Potato Pancakes (Paleo)

Hi, my name is Alex and I am addicted to pancakes. It’s a very serious condition and the only remedy is more pancakes.

Ok, so let’s be real, pancakes are great. They remind you of weekend mornings growing up and stuffing your face with as many pancakes as you could until you felt almost sick. I feel like my goal in life is to try different pancake recipes and share them with the world.

It only makes sense to mix my two favorite things: pancakes and sweet potatoes. It was a duh kind of moment. This is a nice sweet pancakes that makes a sweet treat for Pancake Sundays (if you don't already do them, you should start) or as a special breakfast for this Valentine's weekend.

Sweet Potato Pancakes

Ingredients

• ½ cup of mashed sweet potato
• ¼ cup of milk of your choice, my preference is coconut milk
• 2 eggs
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1-2 tablespoon of coconut oil

Instructions

1. Mix eggs, milk, nutmeg and cinnamon in your blender until mix begins to froth.
2. Mix the sweet potato in with the rest of the batter until smooth.
3. Heat your butter or coconut oil in a pan on low heat. 
4. Add your pancake mix to the pan. Similar to my banana pancake recipe, use a ¼ cup for about 3 medium size cakes and fill it only half way for 6-7 small cakes. 
5. Cook about 2-3 minutes per side. You may need to add a little more butter or oil between batches.
6. Enjoy with your favorite toppings. 

My favorite way to eat these pancakes is with a little honey and some fresh strawberries

Or with just a little butter, cinnamon and maple syrup.