Almond Flour Waffles with Pomegranate Recipe

5 from 1 vote

A simple and healthy Paleo diet menu for a great Easter feast with your family that's sure to please even the most difficult.

Course Breakfast

Cuisine American

Keyword almond, pomegranate, waffles

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 399kcal

Cost 12

2 eggs
½ cup full-fat coconut milk you could also use water
2 tablespoon raw honey
1 teaspoon vanilla extract
1 ¾ cups almond flour
½ teaspoon baking soda
A pinch of sea salt
Seeds of 1 pomegranate for garnish
Any other of your favorite garnishing option: butter clarified butter, fresh or frozen berries, maple syrup, or even some extra coconut milk.

It doesn’t get much easier than this. Mix all your ingredients in a mixer or in a bowl with a good whisk (leaving out the pomegranate seeds). Make sure you really mix well to prevent the almond flour from clumping.
2 eggs, ½ cup full-fat coconut milk, 2 tablespoon raw honey, 1 teaspoon vanilla extract, 1 ¾ cups almond flour, ½ teaspoon baking soda, A pinch of sea salt
Preheat your waffle maker.
Pour the batter atop your waffle maker and cook until the desired done-ness. Place the cooked waffles on a large plate in a 200 F oven while you prepare the other ones so they can stay warm.
Garnish with pomegranate seeds as well as any of your favorite other waffle garnishings. You’ll find an accolade that explains how to de-seed pomegranates with the roasted cauliflower recipe.
Seeds of 1 pomegranate for garnish, Any other of your favorite garnishing option: butter