High-Protein Breakfast Waffles with Cherry Vanilla Sauce - Clean Eating Magazine

High-Protein Breakfast Waffles with Cherry Vanilla Sauce - Clean Eating Magazine

Prep Time Prep: 20m Total Time Total: 40m

Yield: 4

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High-Protein, Breakfast

  • 1 10-oz bag frozen pitted sour cherries, thawed
  • 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract)
  • 1 tsp arrowroot
  • 2 tbsp raw honey, optional
  • 1¼ cup almond flour
  • 3/4 cup tapioca starch
  • 1/2 cup arrowroot
  • 1/3 cup coconut sugar
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/2 cup plain full-fat Greek yogurt + additional for garnish
  • 2 tbsp melted coconut oil
  • 2 tsp almond extract
  • 1/3 cup chopped pistachios
  1. 1. Prepare sauce: In a blender, purée cherries and vanilla until smooth. Transfer to a small saucepan and simmer for 5 minutes, until slightly thickened. In a small bowl, dissolve arrowroot in 1 tbsp water; stir into cherry mixture. Simmer mixture for an additional 1 to 2 minutes, or until thick and smooth. Stir in honey (if using).
  2. 2. Prepare waffles: Lightly mist a mini 3-waffle iron with cooking spray and preheat. In a large bowl, whisk together almond flour, tapioca, arrowroot, coconut sugar, baking soda and salt. In a medium bowl, beat together eggs, yogurt, coconut oil and almond extract. Stir wet ingredients into dry. Stir in pistachios.
  3. 3. Spoon batter into each waffle compartment. Close lid and cook for 3 to 4 minutes, or until waffles are done. (NOTE: Waffle irons vary considerably in heat, so check your instruction manual.) Repeat with remaining batter, making a total of 12 waffles.
  4. 4. To serve, arrange 3 waffles on each plate. Pour warm sauce over top and dollop each serving with yogurt (if using).

Ingredients

  • 1 10-oz bag frozen pitted sour cherries, thawed
  • 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract)
  • 1 tsp arrowroot
  • 2 tbsp raw honey, optional
  • 1¼ cup almond flour
  • 3/4 cup tapioca starch
  • 1/2 cup arrowroot
  • 1/3 cup coconut sugar
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/2 cup plain full-fat Greek yogurt + additional for garnish
  • 2 tbsp melted coconut oil
  • 2 tsp almond extract
  • 1/3 cup chopped pistachios

Instructions

  1. 1. Prepare sauce: In a blender, purée cherries and vanilla until smooth. Transfer to a small saucepan and simmer for 5 minutes, until slightly thickened. In a small bowl, dissolve arrowroot in 1 tbsp water; stir into cherry mixture. Simmer mixture for an additional 1 to 2 minutes, or until thick and smooth. Stir in honey (if using).
  2. 2. Prepare waffles: Lightly mist a mini 3-waffle iron with cooking spray and preheat. In a large bowl, whisk together almond flour, tapioca, arrowroot, coconut sugar, baking soda and salt. In a medium bowl, beat together eggs, yogurt, coconut oil and almond extract. Stir wet ingredients into dry. Stir in pistachios.
  3. 3. Spoon batter into each waffle compartment. Close lid and cook for 3 to 4 minutes, or until waffles are done. (NOTE: Waffle irons vary considerably in heat, so check your instruction manual.) Repeat with remaining batter, making a total of 12 waffles.
  4. 4. To serve, arrange 3 waffles on each plate. Pour warm sauce over top and dollop each serving with yogurt (if using).