Crispy on the outside, light and fluffy on the inside, these waffles are worth waking up for no matter what kind of diet you follow. Take a cue from Stacie Hassing and Jessica Beacom of the Real Food Dietitians: make a double batch on the weekend and freeze any leftovers for a quick paleo breakfast any day of the week.
In a liquid measuring cup, combine the almond milk and vinegar. Allow to rest until slightly thickened — about 15 minutes, depending on the milk you’re using.
In a small bowl, whisk together the flax meal and water. Set aside for 5 minutes while the mixture thickens. (Skip this step if you’re using regular eggs.)
Preheat your waffle iron according to the manufacturer’s directions.
In a large bowl, whisk together the almond flour, starch, and baking powder.
Add the flax mixture (or eggs), milk mixture, maple syrup, vanilla, and coconut oil to the dry ingredients. Whisk until the batter is smooth.
Scoop the batter into the preheated waffle iron and cook until golden brown. When done, the waffle iron will stop emitting steam; it’s important to wait for the steam to stop before attempting to open the iron, otherwise the waffles will stick.
Serve waffles immediately with your favorite topping.
Store cooled waffles in a covered container or in a sealed zip-top bag on the counter for up to two days. Freeze waffles for longer storage, reheating them in a waffle iron or oven set to low heat.
For non-vegan waffles, feel free to substitute 2 large eggs for the flax meal and water.
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