We are all for fun weekend breakfast treats around here, and the complicated dietary restrictions we’re often navigating make it a bit of a challenge. We’ve tried our fair share of allergen-friendly waffle recipes and many of them are so darned complicated they just aren’t feasible for a busy morning (’cause even on the weekend we’ve got places to be other than our kitchen!)
Chef James came to our rescue and developed these easy and delicious grain-free waffles. All you need is a good blender and a waffle iron, and you’re good to go!
Your weekend just got yummier…
Yield: 4-6 waffles, depending on the size of your waffle maker.
Ingredients:
4 eggs (from pastured chickens if possible)
6 Tablespoons plain organic yogurt (or coconut milk)
2 Tablespoons grade B or C maple syrup
2 Tablespoons softened butter (or coconut oil)
2 teaspoon vanilla extract
2 Tablespoons presoaked chia seeds
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut flour
Butter, fresh berries and/or maple syrup for garnish
Directions:
The night before, put the chia seeds in a small glass jar and cover with filtered water. Let sit in the refrigerator overnight. (You can use any leftovers in smoothies.)
Plug in your waffle-maker. Let it preheat while you prepare the waffle batter. Make sure it has fully heated before putting any batter in it.
Combine all ingredients except the coconut flour and garnishes in a blender. Blend well. Add coconut flour and blend until smooth. It will be a thick paste – much thicker than your traditional waffle batter.
When the waffle-maker is hot, spoon 1/3-1/2 cup of batter onto it. Close the lid. The light on your waffle iron will turn red. Allow it to cook untouched until light turns green. Slowly lift lid. Using heatproof spatula, remove waffle, and lay on a wire rack to cool.
Serve with butter, fresh berries and a splash of maple syrup. Enjoy!!
Hi,
Thanks for the waffle recipe. Looking forward to trying it!
Can you give more direction on the chia seed soak? What is ratio of chia seed to water? How/do you drain excess water off? Are you using the chia seed as a binding agent?
Thanks!
We’ve just added in the chia seeds here to give a little more nutritional bang for your buck. Sneaking in super foods wherever we can 😉 I have to confess I rarely measure it – I do about a 1:5 ratio of seed to water, and I don’t bother with straining them – they expand so much and the whole thing becomes quite goopy – I just spoon out two big spoonfuls of all of it and add it to the batter.
My husband doesn’t like whole chia seeds, would this work with the ground?
Amanda, he probably won’t even notice them. There’s such a small amount and they get a bit ground up when you blend them into the mix. I just wouldn’t tell him and see if he even notices.
I made this last weekend on a lazy Sunday and they are SO yummy. I’ve also passed this on to my clients who are busy mothers with crazy mornings and picky eaters. They’re perfect to prep ahead and freeze for back-to-school time. Thanks for sharing!
These sound great! I can’t eat any sort of seeds….could I just omit the chia seeds, or will it not work without them? Thanks!!
Just omit the chia seeds. You’ll be fine without them!
For those following the SCD, this is not a SCD-friendly recipe unless you modify it.
Chia seeds, maple syrup and organic yogurt (unless homemade SCD yogurt) are not permitted on the SCD.
Susan – I should have clarified in the recipe notes, when I say SCD I mean our Sugar Control Detox, not the Specific Carbohydrate Diet. Yes, these are good modifications.
Thanks for sharing this waffle recipe. Especially now that the kids are back on their face to face class, My mornings are even busier. This will be a great breakfast for them.