Its been a fairly long standing tradition in our family to make big breakfasts on the weekends. Sunday was usually waffle day…we love waffles. When I switched to following a “mostly” primal lifestyle I was really sad to say goodbye to my Sunday morning waffles.
Then I realized I did not have to say goodbye completely, I just needed to find a new way to make them.
I scoured the internet for grain free waffle recipes, I tried almond flour and coconut flour variations. Didn’t really care for any of them, my kids refused them outright.
One day after shooting a session I was talking with my clients about food choices and the changes we have been making. They were also on a similar path and we ended up chatting for almost an hour about various resources we have found and some of the struggles we have had. I mentioned that I was trying desperately to find a new waffle recipe that would be grain free but still taste good. She told me she would email me a recipe she had.
She did send it to me and I’ve been playing with it. Even my kids approved, my youngest Etain ate two helpings and completely ignored the breakfast sausage on her plate, which is usually her favorite.
CINNAMON PECAN WAFFLES
2 Cups Whole Raw Pecans
1/4 Cup Honey
6 Tbsp Melted Butter
2 Tsp. Pure Vanilla Extract
1 Tsp. Baking Soda
1/2 Tbsp. Cinnamon
Grind up the pecans in a blender or food processor, add the rest of the ingredients and blend until smooth.
Grease your waffle iron well (butter or coconut oil) and pour the batter in. You have to be careful as these burn quite easily so you want to cook them only about half as long as usual waffles take. They are quite light and fluffy, they won’t get crispy in the waffle iron the way regular ones do, this is ok, they still taste good, but you could probably toast them in the oven if it was that important to you.
Drizzle with maple syrup, add some fresh fruit and enjoy. They taste like cake! YUM!!