Blender Waffles With Coconut Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 can worth Coconut cream

• Condiments

  • 3 tbsp Honey
  • 1 Maple syrup

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Cinnamon, ground
  • 1 pinch Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Coconut oil plus more

• Dairy

  • 1/3 cup Coconut milk or heavy cream

Found on slimpalate.com

Description

Ingredients

• ⅓ cup coconut milk or heavy cream
• 1¼ cups blanched almond flour
• 3 tablespoons coconut oil plus more for greasing
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• pinch of salt
• 3 large eggs
• maple syrup for drizzling
• 1 can worth of coconut cream (heres how to get it)
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Directions

• Heat a waffle iron.
• Place all liquid ingredients including coconut oil but excluding the eggs for the waffles in the blender. Pour the dry ingredients on top and blend on low for 20 seconds, scraping down the sides if necessary, until fully incorporated.
• Add the eggs and blend for 20 seconds on low and then on high for another 15-20 seconds.
• Melt some extra coconut oil in a bowl and brush the waffle iron generously with it. Pour batter evenly over the waffle iron (be careful not to overfill or else it will overflow when you close the waffle iron), close and cook it for 3-4 minutes or until golden brown. Remove the waffles with a fork and place on a cooling rack. Repeat until all the batter is used.
• Add all of the ingredients for the coconut whipped cream in a medium bowl and whip with beaters on high until light and fluffy, about 30 seconds to 1 minute.
• Serve the waffles with a generous amount of cream and a drizzle of maple syrup.