Ingredients:
  • 1 ½ cup gluten-free Simple Mills Pancake & Waffle Mix*
  • 3 eggs, whisked
  • 2 tbsp. organic coconut oil, melted
  • 5 tbsp. unsweetened vanilla almond milk
  • ¼ cup organic maple syrup
  • ¼ cup Onnit Salted Almond Fatbutter
  • Fresh berries, to garnish
  • Coconut whipped cream, optional
Directions:
  1. Preheat your Belgian waffle maker. Lightly coat with coconut oil to prevent sticking. In a large mixing bowl, add the gluten-free mix, whisked eggs, almond milk, melted coconut oil, 2 tbsp. Onnit Salted Almond FatButter, and 2 tbsp. maple syrup. Stir to combine thoroughly.
  2. Pour ½ of the batter into the waffle maker. Flip when advised. Remove waffle and set aside. Repeat with remaining batter.
  3. Drizzle each waffle with the remaining 2 tbsp. Salted Almond FatButter. If you’re like the majority of the population, you don’t have a piping bag for decoration. So I added the FatButter to one corner of a sandwich-size Ziplock bag. Then I cut a tiny portion of the tip off, not too big, just enough to be able to pipe out the nut butter. Then I lightly drizzle it across the waffle in zig-zags.
  4. I garnished with fresh mixed berries and coconut whipped cream, served with a side of maple syrup. But feel free to add whatever tickles your fancy: grass-fed butter, bananas, crushed nuts for crunch. Go on, get crazy with it!
Notes:
*This is my favorite gluten-free mix with only 7 simple ingredients. I like to keep it on hand for ease of the recipe, but you can easily create your own homemade mix with 1 cup almond flour, ¼ cup arrowroot starch, 2 tbsp. coconut sugar, 1 tbsp. coconut flour, 2 tsp. cream of tartar, 1 tsp. baking soda, and a pinch of sea salt.