This is one of our go to recipes on weekends. It’s quick and easy, everyone loves them, AND they store great in the freezer which makes for a fast, and delicious, weekday breakfast – just pop them in the toaster!
Loved by kids and adults!
When I made these most recently, I had buttermilk leftover from the banana cake I made for Easter so I used that instead of the yogurt and the waffles turned out great! Honestly, I’ve used just about every milk/yogurt combo out there – they’re a hit every time!
Hope you love them as much as we do!
Simple Sunday Morning Waffles
6 TBSP butter, melted
1 cup Almond flour
1 cup all purpose flour
1 TBSP sugar
1 TBSP flax seed
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup coconut milk yogurt
1 cup almond milk
1. Melt butter in a small glass dish. Set aside.
2. In a large bowl, whisk together flour, sugar, flax seed, baking powder, baking soda and salt.
3. Add eggs to butter dish and stir to combine.
4. Pour eggs and butter into dry ingredients. Add yogurt and milk. Whisk together.
5. Cook waffles (using about ¼-½ cup batter per waffle depending on size of waffle iron) until golden and crisp.
6. Set on baking cooling rack.
7. Serve topped with fresh berries and lightly drizzled with maple syrup. **If you don’t have fresh berries, you can warm frozen berries on low in a small pot on the stove.**
8. Store any remaining waffles in airtight container in fridge (3-5 days) or freezer. Pop in the the toaster to reheat.