Abashedly I tell you that before this weekend I never had the pleasure of making waffles. No doubt I perfected the classic toaster Eggo as a child, but I had never laid my hands on this beauty until now. I am not quite sure why it took so long to note that such an iconic breakfast staple was absent from my repertoire, but I assure you these Saturday waffles will grace our table every weekend and perhaps on those lazy week nights when those "breakfast for dinner" cravings set in.
It is a simple batter really. Almond flour, eggs, spices, banana and yogurt, all of which you most likely have on hand. I have the faithful hens of Jones Valley Urban Farm to thank for sharing their gorgeous eggs. From my roost to yours I thank you.
So if ever making waffles was on my bucket list I now gladly mark at as "done....and will do again". I hope these brighten up your weekend morning as much as it did ours. And while we all start to scratch that Spring itch may we remember that citrus season is at its peak, embrace it!
Almond & Yogurt Waffles (makes 6 medium sized waffles)
- 3 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 4 eggs
- 1 1/2 TBS honey
- 1/2 cup yogurt (SCDers use SCD legal yogurt)
- 1 very ripe banana, mashed with a fork
Combine all dry ingredients into a bowl. Add the wet ingredients and whisk until a batter forms. Pour 1/2 cup of batter onto a greased waffle iron a cook for 2 minutes. (all waffle irons vary in temperature so you may need more or less time).
Orange Honey Syrup
- 1/2 cup honey
- 1/2 TBS of orange zest
- juice from 1/2 an orange
Whisk ingredients until it turns to a smooth syrup. Pour over waffles and enjoy!