A few weeks ago, I decided to get myself a waffle maker because I had been seeing all these amazing waffle recipes all these years and could never make them! It took me about three tries before I could make the perfect paleo waffles! My paleo waffles actually make 8 waffles and so I decided it would be nice to make eight different toppings to go on them so that you could have different options to choose from, from savoury to sweet. However, having said that, I’ll only be uploading them one at a time so that this recipe can last me a while on my blog! The first style of waffle that I’d like to introduce you to is the Nectarines & Cream Paleo Waffles. I actually wanted to do a peaches and cream recipe, but I’ve recently become allergic to peaches?! Every time I take a bite out of one, my mouth, throat and lips get extremely itchy and red. Apparently you can become allergic to food any time during your life, but I never imagined that I would actually have a food allergy! The good thing is that I had no reaction to nectarines, hence this recipe.
As for the waffle maker, I decided to get an inexpensive one because professional waffle makers aren’t very popular here in Japan and the ones that they do offer are incredibly expensive (500$+). The one that I got was a 3-in-1 maker which includes a waffle maker, sandwich maker and a mini doughnut maker. This one here on Amazon looks exactly like the one I bought, but it comes with a grill instead of the doughnut maker. It has been pretty good so far and does its job, but in the future I’d like to invest in a professional maker (if I can find a reasonably priced one). It’s definitely perfect if you’re just an every day cook.
If you don’t feel comfortable using maple syrup, feel free to leave it out or use sugar-free maple syrup. I found that it wasn’t really needed because the nectarines were delicious as is with the whipped cream alone. If you’re not paleo, you can also use dairy cream for the whipped cream. I love these waffles because, surprisingly, they are very filling! I used some almond butter to make them and the healthy fats from the almonds can fill you right up, which is why I think one waffle is enough per serving. If your macros allow it, or if you think one serving wasn’t enough, feel free to eat two of these delicious paleo waffles!
For the coconut whipped cream, I have a thing or two to say about it. It is ridiculously hard to find a brand of coconut milk that actually separates or whips here. I’ve purchased about 10 different brands and they ALL do not whip. It’s really infuriating because that means I have to import it from America!! You really need to buy a can of coconut milk or coconut cream that says full fat or it won’t whip. Also cans that have stabilizing agents like guar gum can sometimes not work, it really depends on the can. Some cans work and some don’t. Unfortunately, the coconut cans here in Japan do NOT state if they’re full fat or not, so it’s always a guessing game until I find one that works (still haven’t found a Japanese brand one by the way). If you live abroad however, stick to the Thai Kitchen or Trader Joe’s coconut cans as they ALWAYS whip.
Nectarines & Cream Paleo Waffles
- 1/2 cup almond butter unsweetened
- 2 eggs
- 2 tbsp unsalted butter or organic grass-fed ghee, coconut oil
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 2 tbsp raw honey
- 1/2 tsp Himalayan salt
- 1/2 tsp baking soda
- 1/2 cup blanched almond flour
- 1/4 tsp stevia powder
- 2 nectarines
- 1 can coconut cream chilled overnight in the fridge
- 1/8 tsp stevia powder
- 1/4 cup sliced almonds
- 1 tbsp black chia seeds
- Optional maple syrup
Preheat your waffle maker.
Combine the almond butter, eggs, butter, milk, vanilla and honey in a bowl. Whisk until combined. Add the salt, baking soda, stevia powder and almond meal. Mix to combine. Add about 1/4 cup of batter and pour it in your waffle maker. *You may need to oil/butter your waffle grill if it sticks. Cook until golden brown on both sides, about 4-5 minutes.
Slice the nectarines in half, take out the core, and slice.
In a large bowl, start whipping your coconut cream along with the stevia for about 4-5 minutes until peaks form.
When the waffles are done cooking, top with some whipping cream and cover with the sliced nectarines. Sprinkle some of the almond slices and chia seeds over the entire waffle. Optional: Pour a bit of maple syrup over the entire thing.
Get the equipment used here:
ZZ S6141B-S 3 in 1 Breakfast Sandwich and Waffle Press with 3 Sets of Detachable Non-stick Plates ,Silver