As a kid, I loved to eat waffles with peanut butter. This recipe is made with cassava flour which is one of my favorite grain substitutes in baked goods. My husband even enjoys these waffles with maple syrup. Enjoy your waffle with your favorite toppings!
Makes 6 Individual Waffles
- 1 1/4 cup cassava flour
- 1/4 cup arrowroot starch/flour (You can also use just cassava flour just replace with same amount)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 teaspoons apple cider vinegar
- 2 tablespoons maple syrup (or honey)
- 1/4 cup melted coconut oil
- 1 13.5 oz can full fat organic coconut milk
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- Add all the dry ingredients to a large bowl. Whisk well to combine. In a small bowl, mix the wet ingredients. Pour the wet ingredients into the dry and mix well to combine. You may find you may need to add a little more coconut milk (or simply a small amount of water), if it’s too thick.
- Note that this batter will be slightly thicker than a traditional pancake or waffle batter.
- Add the batter to your waffle iron and cook as you normally would, approximately 5 minutes. Watch carefully to not overcook.
- Serve immediately topped with your favorite toppings, such as maple syrup, nut butter, nuts and/or fruit.
- Store for a week in your refrigerator. You can also freeze individually wrapped waffles for future use. Reheat in the toaster.