What do you do when your beloved waffle iron suddenly has an identity crisis, and can’t decide if it wants to be a cool iron or a smoking hot iron? You turn your beloved waffles into pancakes naturally.
Seriously, the first time I realized my cherished waffle iron had serious problems, I was in a hurry and decided to make pancakes from the waffle batter just so I wouldn’t have to waste all those good ingredients. However, we love our “waffle pancakes” so much that we regularly make them now. Granted, there’s nothing like the light crisp and chewy center of waffles, so even though I’ve titled this post “waffle pancakes,” you can use this batter in the waffle maker or skillet. (And truth be told, I haven’t replaced my waffle iron yet, because I secretly keep hoping someone will fix it for me.) The recipe is a slightly altered version of Brittany Angell’s “extra-crispy paleo waffles” recipe from her cookbook Every Last Crumb, which is a very valuable book if you’re following a paleo diet and love to bake.
3/4 cup almond flour
1/2 cup tapioca starch
1 tbsp coconut flour
2 tsp double-acting, aluminum-free baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 large egg
1 tsp pure vanilla extract
3/4 cup dairy-free milk
1 tbsp coconut sugar
3 tbsp coconut oil, melted and cooled slightly*
1 tsp apple cider vinegar
*Increase to 1/4 cup if making waffles
In a medium bowl, whisk together the flours, baking powder, salt and cinnamon. Add in everything else except the oil and vinegar. Whisk until smooth. Slowly whisk in the oil, followed by the vinegar. Let stand for 5 minutes. Add a little more milk if the batter isn’t runny enough to pour.
Heat your skillet or waffle iron. Brush your iron or pan with oil, and pour the batter into 4-inch rounds or into your waffle maker. Cook until light golden brown on both sides.
Top with fresh berries, compote and maple syrup.