Grain-Free Waffles with Strawberry Sauce are crispy on the outside and fluffy and airy on the inside! Top them off with an easy to make strawberry sauce and breakfast is served! Or maybe dinner, no ones judging.
If you don't want to make the strawberry sauce, here are some of my other favorite waffle toppings:
- Sliced bananas with an almond butter drizzle
- Fresh berries with sprinkled hemp seeds
- Dairy-free yogurt and fruit
- Coconut whipped cream
- And of course, plain old maple syrup baby!
A couples notes about Grain-Free Waffles:
Let's talk about egg whites:
Okay. So I make these waffles two ways: whipping the egg whites and adding the whole egg to the batter. The waffles still turn out really really good if you don't whip the egg whites to stiff peaks. But they will be slightly more dense. If you don't have an electric mixer, don't want to whisk egg whites by hand, or just want to save a little time, you can skip this step and add the egg right to the wet ingredients. I do highly recommend whipping them though. It makes the waffles light and airy!
Let's talk about the electronic waffle maker:
I put my electronic waffle maker on a medium-high setting. It has a timer to tell me when the waffle is done but I have noticed it's not always accurate. Because of this, I recommend using the touch test to check if your waffle is cooked through rather than the built in timer. What you want your waffle to look like: golden brown. What you want your waffle to feel like: crispy on the outside and slightly bounces back to the touch. This is a sign that the waffle is crispy enough on the outside but fluffy on the inside.
Looking for more breakfast recipes? Try my Grain-free Granola or Pork Breakfast Sausage.
Grain-free Waffles with Strawberry Sauce
Ingredients
For the waffle:
- 1 egg, separated
- 2 tbsp ghee or coconut oil, melted
- ¼ cup nut milk
- 1 tbsp maple syrup
- 3 tbsp coconut flour
- ¼ cup tapioca starch
- ½ tsp baking powder
- ¼ tsp salt
For the strawberry sauce:
- 3 cups fresh or frozen strawberries
- ¼ cup water
- 1 ½ tsp tapioca starch
- 1 ½ tsp water
- 1-2 tsp honey
- ¼ tsp vanilla extract
Instructions
For the waffle:
- Turn on your electric waffle maker and let it warm up while you make the waffle batter
- Separate the egg yolk from the white. Add the yolk to a medium sized bowl. Add the egg white to another medium sized bowl or to the bowl of a stand mixer. Whip the egg white to stiff peaks. I recommend using a stand mixer or an electric hand mixer if possible. Although you can whip an egg white to stiff peaks with just a whisk, it can take some time and effort
- To the bowl with the egg yolk, add the nut milk, maple syrup, and mix until combined
- Add the coconut flour, tapioca starch, baking powder, salt and the melted ghee or coconut oil to the liquid mixture. Mix thoroughly. The batter will start to thicken as the coconut flour absorbs the liquid
- Once the batter is mixed, add the whipped egg whites to the batter and gently fold until incorporated
- Once the batter is done, pour into the center of the waffle maker and gently spread out. Close the waffle maker and allow to cook, about three minutes
- The waffle is cooked and ready to eat once it is crispy brown on the outside and slightly bounces back to the touch
For the strawberry sauce:
- In a small sauce pot, add the strawberries and the ¼ cup water. Bring to a low simmer. With a spoon or spatula, gently break up or smash the strawberries in the pan
- Once the strawberries are cooked down and are softened, add the honey and vanilla extract. Stir to combine
- In a small dish, combine the tapioca starch and the 1 ½ tsp water. Slowly pour into the simmering strawberries and mix
- The strawberry mixture will start to thicken within a few seconds
- Once cooked and thickened, pour on top of a waffle and enjoy!
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