Strawberry Eggos
you grew up in the ˜90s, you probably remember the joy of popping an Eggo waffle into the toaster, waiting for it to get crispy, and then drenching it in syrup before rushing out the door to school. For many of us, Eggo waffles were a childhood staple, ”quick, easy, and delicious. But as adults, we know they’re not exactly the best way to start the day. Refined flours and sugars can send your blood sugar on a rollercoaster, leaving you feeling sluggish before lunchtime.
Ingredients
- ¼ cups almond flour
- ¼ cup coconut flour
- ⅔ cup tapioca flour
- 1 tsp baking powder
- ½ cup freeze-dried strawberries, pulsed in a blender for 2-3 seconds (plus 1 tbsp more for topping)
- 2 eggs, beaten
- 1 cup full-fat coconut milk + 2 tsp lemon juice, or dairy-free milk of choice
- ⅓ cup refined liquid coconut oil
- ¼ cup maple syrup
Instructions
- Preheat your mini waffle iron and generously oil it with coconut or olive oil to prevent sticking.
- In a large mixing bowl, whisk together all the dry ingredients, including the freeze-dried strawberries (pulsed into smaller pieces).
- Melt the coconut oil and stir it into the dry mixture. Make a well in the center, then add the beaten eggs, coconut milk, and maple syrup. Mix until fully combined. (If the batter looks too thick, add another tablespoon of milk.)
- Scoop the batter onto your waffle iron, using a spoon to spread it evenly across the mold. Sprinkle a little extra freeze-dried strawberry powder on top for even more strawberry flavor.
- Grill the waffles for 2 minutes for a softer texture, or 3 minutes for that crispy Eggo-style waffle.
- Serve warm with your favorite toppings! These are delicious with fresh strawberries, coconut yogurt, a drizzle of maple syrup, or even dairy-free whipped cream.
Tried this recipe?Let us know how it was!