Best Paleo Waffles with Mango-Coconut Cream
Ingredients
The Waffles
-
1
cup
almond flour
-
¾
cup
tapioca flour
-
¼
cup
coconut flour
-
2
teaspoons
baking powder
-
1
pinch
salt
-
2
large
eggs
-
¼
cup
melted coconut oil
-
1
teaspoon
apple cider vinegar
-
1
cup
almond milk
-
1
teaspoon
vanilla extract
-
½
cup
ripe mango, chopped
The Mango-Coconut Cream
-
1
cup
ripe mango, diced
-
1
cup
coconut cream, chilled
-
1
tablespoon
real maple syrup
Instructions
- Whisk together the almond flour, tapioca flour, coconut flour, baking powder, and salt in a medium bowl.
- In a separate small bowl, whisk together the eggs, melted coconut oil, apple cider vinegar, almond milk, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and whisk until there are no lumps. Fold in the chopped ripe mango.
- Spray a waffle iron with coconut oil and cook the batter according to the manufacturer's instructions, using about ⅔ cup of batter per waffle.
- For the mango cream, process the diced mango in a food processor until smooth, then add the coconut cream and maple syrup, pulsing until well combined.
- Serve the waffles topped with a dollop of the mango cream.
Nutrition Facts (estimated)
Servings
2
Calories
786
Total fat
99g
Total carbohydrates
108g
Total protein
20g
Sodium
73mg
Cholesterol
4mg
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