CategoryBreakfast, Post Workout

Yields1 Serving

1 cup coconut milk

1 tsp apple cider vinegar

3 large eggs

½ cup coconut flour

½ cup tapioca flour

2 tbsp melted butter/ghee/coconut oil (optional but recommended)

2 tsp vanilla extract

½ tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

In a large bowl, combine the coconut milk and apple cider vinegar. Let rest for five minutes.

Preheat your waffle iron

Add the eggs to the coconut milk mixture and beat them for a few seconds until smooth.

Then add the remaining ingredients. The batter might be a little thick. If so, add 1 tbsp filtered water to thin out a bit.

Spray your waffle iron if necessary, to prevent sticking. Pour approx. 1/3 of the batter into the waffle maker (mine is pretty big and requires approx. 1 cup of batter per waffle or pour just to cover the bottom and then close.

Let cook until the light goes off and check the waffle for being done. It should be a light golden brown and somewhat crispy (approx. 4-5 minutes...)

Remove the waffle and repeat with the remaining batter.

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Ingredients