I've had a lot of unfortunate results while experimenting with grain free cooking. Almond meal is very dense, and coconut flour requires so many eggs that many things end up separating and tasting like...scrambled eggs. BUT this recipe from Whole Lifestyle Nutrition was a success! The kids liked it (came back for seconds and thirds!) and I thought it was delightful. Serve with butter and maple syrup, or peanut butter and applesauce, or whatever sounds good to you. Yummy!
(please note that I have ever-so-slightly modified this from the original, as well as doubled the amounts.)
8 large eggs
2 tbsp pure maple syrup
1/2 tsp salt
1 tsp cinnamon
1/4 cup melted butter
1/2 cup milk, plus 2-4 tbsp if needed to thin the batter
2 tsp vanilla extract (I used my homemade version)
1/2 cup coconut flour
1/2 tsp baking powder
Preheat a waffle iron.
Mix together eggs, maple syrup, salt, cinnamon, melted butter, milk, and vanilla. (I mixed everything in my Vitamix.)
Add coconut flour and baking powder and mix until there are no lumps.
Let stand for 5 minutes. If the batter is thick, add 2-4 tablespoons of milk to thin it out. You should have the consistency of a pancake batter.
Pour into a preheated waffle maker and cook for 2:30 minutes. (Note that you need to completely fill the waffle iron with batter each time - the batter does not expand as much as typical waffle batter, and if you don't have enough it will be difficult to remove the waffles when cooked.)