This grain-free treat is technically Paleo but is higher in natural sugars and fats than standard meals of protein, vegetables, and fat. This recipe is a much healthier option than traditional waffles, but they’re still treats, which means they’re meant for occasional indulgences, special occasions, and celebrations.
Why not designate one Sunday a month as “Waffle Brunch Day” or plan a “Breakfast for Dinner” night once a week to turn an ordinary day into something special!
![[Credit: iStockphoto.com/-lvinst-]](https://www.dummies.com/wp-content/uploads/440043.image0.jpg)
Preparation time: 15 minutes
Cook time: 5 minutes
Yield: 4 servings
1/3 cup unsweetened shredded coconut
1-1/2 cups almond flour or almond meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 large eggs
1/4 cup coconut milk
3/4 cup cooked sweet potato, mashed
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet in a single layer and toast until golden, about 4 minutes. Remove from oven and set aside to cool.
In a medium bowl, mix the almond flour, baking soda, salt, and cinnamon with a fork. Set aside.
In a large bowl, whisk together the eggs, coconut milk, sweet potato, and vanilla until smooth. Add the toasted coconut and dry ingredients to the wet ingredients and whisk until combined.
Allow the batter to rest for 10 minutes. Meanwhile, preheat the waffle iron.
Pour 1/2 to 1 cup of batter onto the waffle iron, depending on the size of your model. If you’re not sure, use the smaller amount. Close the lid and allow the batter to cook, about 2 to 3 minutes.
Remove waffle to a baking sheet and place in the warm oven while you prepare the rest of the waffles. Serve waffles hot with eggs or other protein and a small amount of honey or pure maple syrup.
Per serving: Calories 450 (From Fat 321); Fat 36g (Saturated 11g); Cholesterol 233mg; Sodium 258mg; Carbohydrate 10g; Dietary Fiber 7g; Protein 18g.