Paleo Peach & Pecan Waffles

Remember when I said the waffle iron hadn't been put away since I brought it home? I wasn't exaggerating. Actually, it's still sitting on the counter as a type (I should probably do something about that. Like put it away. Or just make more waffles.). 

Waffles have been the breakfast of champions around here all month, as I've worked to get the waffles as fluffy as possible and tested out different toppings. Blueberries and honey: check! Cinnamon and coconut cream: check! Just plain old butter (and a side of bacon): check! But nothing beat this: Warm cinnamon peaches with toasted pecans (check!). 

Is anyone else suddenly singing, "Movin' to the country, gonna eat a lot of peaches," to themselves? No? Ah. Must just be me. Anyways... Waffles. 

The secret to making these waffles extra fluffy is using plenty of egg and coconut milk, and just a little bit of coconut flour. The result isn't just fluffy, it's high in fiber and MCFAs, too! So your stack of waffles packs all the flair and none of the sugar crash. And the base waffle recipe actually requires no nuts, so if you're nut-free, you can skip the pecans and still have a great breakfast. 

"If I had my own way I'd eat peaches everyday!" (Still singing... in high school, a friend gave everyone a copy of that song on a CD-ROM for Christmas. At the time, a burned CD was just about the coolest thing to give.)

Paleo Peach & Pecan Waffles

Paleo, Gluten-Free, Grain-Free,   |       |    Print Friendly and PDF

This recipe calls for plenty of egg and coconut milk, resulting in a super fluffy finished product.

Yields: 3 six-inch waffles   |    Total Time:



Ingredients:

  • 2 eggs
  • 1/2 cup canned full-fat coconut milk
  • 1/4 cup coconut flour
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 peaches
  • 1 teaspoon coconut oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • For serving: a handful of toasted pecans and your choice of coconut oil or butter

Directions:

  1. Preheat Waffle Iron to the “hot” setting.
  2. In a medium sized mixing bowl, whisk together the eggs, coconut milk, and vanilla. Whisk in the coconut flour, baking soda, and salt. Batter will seem a bit thin at first, but will thicken as the coconut flour absorbs all of the moisture.
  3. Scoop about 1/3 of the mixture into the center of the waffle iron. Press the waffle iron closed and cook for 5-10 minutes, checking occasionally, until the waffle is golden on the outside. (If your waffle iron requires manual flipping, remember to flip it about halfway through!).
  4. Carefully remove the waffle from the iron and repeat with the remaining batter.
  5. While the waffles cook, prepare the peaches. Slice the peaches into even wedges. Heat coconut oil in a small pan over medium heat and once melted, add the peaches. Sprinkle in the cinnamon and cloves. Stir occasionally. Cook just until peaches begin to breakdown.
  6. To serve: Spread coconut oil or butter on a waffle, scoop peaches over top and sprinkle with toasted pecans.