I’ve always loved waffles. In fact, my discovery of belgian waffles were pretty much solely responsible for my Freshman 15 weight gain in college. (Sadly, true story.) As a result, I’ve tried quite a few paleo waffle recipes since starting a whole food lifestyle. These butternut squash paleo waffles (created by my mom), however, are my absolutely favorite so far. They’re light, fluffy, sweet, and nutty…I dare say I actually like them better than the regular, gluten-y version!
- 1 cup pureed butternut squash (the real thing tastes the best and I suggest making some for the dinner the night before and leaving 1 cup to use the next morning…but canned works as well)
- 3 eggs
- 2 tablespoons melted coconut oil
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2-1 tablespoon sugar (it just depends on how sweet you want these)
- 1/4 teaspoon salt
- 2 tablespoons chia seeds
- 1/2 cup almond flour
- 1/4 cup flaxseed meal
- 2 tablespoons coconut flour, sifted (you can use more almond flour instead as well but they won’t be as light)
- 1/3-1/2 cup raw whole milk or coconut milk, to thin (you’ll add a bit at a time until the batter is at a good pouring-consistency)
1. Combine the pureed butternut squash, eggs, and melted coconut oil in a medium-large mixing bowl. Mix well with a hand-mixer.
2. Add the baking soda, baking powder, sugar, salt, chia seeds, almond flour, flaxseed meal, and coconut flour into the wet ingredients and mix thoroughly.
3. At this point, the batter will be quite thick. Start adding your milk of choice–about a tablespoon at a time–and mixing again. Keep adding the milk until the batter is thin enough to comfortably pour into your waffle maker.
This recipe makes about 12 delicious waffles.
I love these topped with a drizzle of honey, alongside a berry smoothie and some breakfast sausage.
For a more filling morning meal, I eat them topped with some almond butter or sunbutter, with a side of breakfast sausage, and some left over veggies from the night before.