So what's the story with Belgian waffles? These fluffy waffles made their American debut in 1962 at the World's Fair in Seattle. Funny thing for me personally is that I have always been fond of the year 1962 (even though I wasn't even born yet), and I love the city of Seattle. Just a side note there :) It wasn't until a couple of years later, however, at the World's Fair in Queens, NY that this waffle's popularity soared.
It was originally named the Brussels waffle because it was named after the capital city where it originated. Traditionally, it was served either plain, or with some strawberries and whipped cream. But not an excessive amount. These waffles were meant to be tasted, not covered up with all the fix-ins. In Brussels, the waffle was a street food. But once it caught on in America, it became a popular breakfast item that you could find on restaurant menus across the country.
So now that you have a bit of history on this popular breakfast item, you should either
A. Run out and find the best waffle made in your town
B. Make your own. And this recipe is a winner!
Let's talk about making our own. This recipe uses a blend of almond flour, tapioca flour, and coconut flour. Of course this makes them gluten-free and paleo friendly. They are also dairy free when you use coconut oil instead of grass-fed butter or ghee. The choice is yours.
One thing I will say is that this recipe is one of my family's favorite breakfast items. And even though these waffles are fairly good in size, my boys can easily demolish two a piece! They are delicious on their own, or topped with some fresh fruit and coconut whipped cream. For a savory option, my boys also enjoy a fried egg and bacon on top of their waffles. Anything goes!
1/2 cup almond flour
1/4 cup tapioca flour
1/4 cup coconut flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla extract
3/4 cup full fat coconut milk
1/3 cup grass fed butter, ghee, or coconut oil, melted
1 Tbs pure maple syrup
unsweetened coconut flakes
1. Mix the flours, cinnamon, salt, and baking soda on a medium bowl.
2. Mix the eggs, vanilla, coconut milk, butter, and maple syrup in a separate bowl.
3. Then combine both the wet and dry ingredients and mix well. If you decide to add any additional ingredients to your batter, stir it in now. (Chocolate chips, fruit, etc.)
4. Heat your waffles iron to a medium setting and grease with some coconut oil. Use approximately 1/2 cup of batter per waffle and cook for about 3 minutes. Top with fresh fruit, coconut whip, chopped nuts, coconut flakes, or chocolate chips. This recipe makes 4 waffles.