Marc and I agree on most important things (dogs, not cats; city, not country) but there’s one giant disagreement that towers over us in the kitchen, and follows us out the door every morning. The question is simple: Savory or sweet? For me, the answer is always, unequivocally, savory. But—as you might have guessed—Marc has an utterly overpowering sweet-tooth.
While Marc will gladly take you up on that mint-chocolate-chip ice cream after dinner, I’m likely to turn you down on the off-chance that somebody starts giving away free samples of cheese. Irrational and improbable, I know, but what can I say. The hint of a possibility of brie makes me weak in the knees.
So what does all this have to do with waffles? Well, it turns out that waffles are my Achilles heel, my one weak spot when it comes to sweet-toothery. Ever since I was little, I’ve never been able to resist a delicious, golden, crisp, and fluffy Belgian waffle, smothered in maple syrup, topped with a creamy cloud of whipped cream, and sprinkled with fresh berries. They’re so good, they actually make me forget about cheese for minutes on end. Quite an accomplishment.
It goes without saying that I’d want to replicate my Belgian waffle utopia in our grain-free kitchen. But it wasn’t easy. First, there was the fact that we didn’t own a waffle maker. Second, we didn’t have a recipe.
Then, just this past month, Marc remedied the first problem when he went out and bought me a state-of-the-art Belgian waffle maker. I don’t think I’ve ever been so happy about a present in my life. The recipe came next, after much trial and error, and it turned out to be crispier and fluffier than we ever imagined a paleo waffle could be.
So if you ever catch me eating these waffles, go ahead and ask me: “Savory or sweet?” It’s probably the only time I’ll ever tell you the latter.
- 3 ripe bananas, mashed
- 3 eggs
- ½ cup almond butter
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 cup fresh strawberries, roughly pureed
- ¾ cup pure maple syrup
- 1 cup fresh blackberries
- ½ cup fresh blueberries
- Whipped cream
- 3 Tbs. butter, for topping
- Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
- Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
- Spray both sides of waffle maker generously with cooking spray. This is a really important step, because this paleo batter is way stickier than regular waffle batter.
- Pour batter into waffle maker, making sure to pour it all the way up to the edges of the pan. With regular waffle batter, you usually want to leave space for the waffle to expand, but this batter won't expand like regular waffles do. So, be sure to pour the batter right up to the edges!
- Cook your waffles according to your waffle maker instructions; each waffle maker varies. Ours cooks a perfect paleo waffle in about 4 minutes.
- While waffles cook, combine pureed strawberries with pure maple syrup in a small bowl. Mix.
- To serve, top waffles with butter slices, smother with whipped cream and fresh strawberry maple syrup, and sprinkle with fresh blueberries and blackberries.
How’d you like these crispy, fluffy paleo waffles? Let us know! And don’t forget to rate this recipe on your way out. Happy eating!