I love making big breakfasts on Saturday mornings. It’s the only day of the week we’re all home with the ability to mosey around. My kids aren’t active in sports (yet) so we enjoy the cartoons, breakfast, and snuggles as a family!
When I first started keto, I could not find a good pancake or waffle recipe. They either tasted like cardboard, crepes, or just had an off texture. They just weren’t satisfying to say the least. So, I kind of gave up trying recipes for them and resorted to the fact that we just wouldn’t eat those things anymore. Sad day.
Well, my attitude has changed, y’all! I decided if I couldn’t find a recipe that was sinfully satisfying, I’d test my own recipes until I figured it out. I’m here to say that, by gosh, I think I’ve done it!
These waffles are NOT eggy. They’re not dry and crumbly. They aren’t so soft that you can’t get them out of the iron. They’re just really, really good. Best of all, they are really filling unlike many pancakes and waffles. Half of 1 waffle is only 3.6g net carbs and super filling, especially if you have bacon and eggs to go with it!
A few notes about this recipe:
1. It’s easiest to throw everything into a blender or food processor and whip it all together until it’s really, really, smooth. With the absence of gluten in this recipe, there is no need to leave lumps or air bubbles. In fact, these will not be as good if you do.
2. Let the batter sit about 5-10 minutes after you blend it up. This will let the batter thicken up slightly and produce a better textured waffle.
3. The sugar free vanilla syrup is optional in this recipe. It definitely amps the flavor but if you don’t have any, or want to add a different flavor (like English toffee, cinnamon sugar, etc) feel free! Just adjust the macros accordingly!
4. I used a small brownie spatula to get these out of the waffle iron so they stayed in tact. My waffle iron has heat settings that range from 1-6 and I set it to 4, which would be like MED HIGH.
5. I have not tried using this batter for pancakes. But if you do, please let me know how they turn out!
Saturday Morning Waffles
- 1.5 cups almond flour
- 3 tbsp coconut flour
- 2 tbsp sweetener
- 4 eggs
- 1/4 cup butter, melted
- 3/4 cup water
- 1 tsp vanilla extract
- 2 tbsp sugar free vanilla Torani syrup (optional)
- 1 Put all ingredients in a food processor or blender and process until smooth.
- 2 Let batter rest 5 minutes before cooking.
- 3 Use a 1/2 cup measuring cup to portion out batter when cooking.
- 4 Store uneaten waffles in an airtight container up to 1 week in the refrigerator.