This breakfast is a favorite at home! Great for a paleo breakfast option. I’ll mix up a huge batch over the weekend and freeze. They defrost easily in the oven and are great topped with some sunny side up eggs. I douse mine with some grass fed butter, Adam likes his with maple syrup (for those of us not counting carbs). Lately, Adam’s taken over making breakfast so we’ve gravitated towards my chocolate, nut butter keto shakes but this classic still gets pulled out regularly.
1 1/4 cup almond flour
1/2 cup baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon maple syrup
2 tablespoons softened butter (alt. 2 tablespoons coconut oil for dairy free)
1/4 cup cream (alt. 1/2 cup coconut milk for dairy free)
1 tablespoon almond butter
Mix everything together and throw in the waffle maker! Alternatively, you can use pancake molds on a hot cast iron griddle or pan.
Source: Rx Primal Blog