This is one of those blog posts where I’m sitting here wondering, Why haven’t I done this before? Cassava flour is pretty much my favorite flour ever, yet I’ve up until now failed to make a cassava flour recipe for one of my favorite breakfast foods, waffles!
Well, the wait is over, folks! These waffles are everything a good waffle should be; soft, fluffy, and a bit crispy. I’ll definitely be making this recipe again and again!
It’s funny; whenever I think of waffles I think about how my mom used to bake her amazing pancake batter in the waffle iron for perfect thick and fluffy waffles, pre-paleo. They were never crispy, though, because she didn’t have time to beat the egg whites. These waffles are crisp and perfect thanks to a couple scoops of collagen peptides; no egg beating required!
- Whisk the egg whites with the egg, collagen, coconut oil, and honey.
- Add the cassava flour, baking soda, and salt.
- Preheat a waffle iron.
- Cook the waffle batter by scant 1/4 cupfuls per manufacturer's instructions. They cook fairly quickly.