Sunday, January 5, 2014

Waffles with Strawberries

I made this recipe the other day, it was actually a pancake recipe.  What I found was that the batter for the pancakes was really thick.  I thought for sure that this same batter would make great waffles.  I made waffles this morning and I actually like the waffle consistency better.

Waffles with Strawberries (wheat free, dairy free)
For the Strawberries:
1 cup frozen strawberries, thawed
2 tablespoon lemon juice
2 tablespoons honey
Place all ingredients into a saucepan, mix together and let simmer.  Once strawberries have broken down, bring heat to low to let thicken slightly.  Cook until you get the consistency you want.

For the Waffles or Pancakes:
3 eggs, whisked
1/2 cup almond milk or coconut milk plus 3 tablespoons (carton, unsweetened)
2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
In a large bowl, whisk together eggs, milk, honey and vanilla.  In a small bowl add coconut flour, tapioca flour, baking powder, baking soda and salt.  Mix together to incorporate the dry ingredients. Then, while continuously whisking, slowly add the dry ingredients to the wet ingredients.  Whisk until batter is well combined.  For waffles: Oil a waffle maker and add a scoopful of batter and cook until done.  For pancakes: Over medium heat, grease a large pan.  Once pan is hot, use a large ladle to pour onto pan to make a pancake.  Once pancake has cooked and bubbles begin to surface on top, flip it.  About 2-3 minutes per side.   Top with strawberries and maple syrup.

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