These delicious sweet or savory waffles can be topped with fresh fruit & maple syrup or with eggs, veggies, and hollandaise sauce!
My family is a little spoiled when it comes to breakfast. Since we are all home most days of the week now (my hubby just began working from home part-time) we eat a hearty breakfast almost every morning, even more so now that it’s summer and the kids are out of school. Some weekdays feel like the weekend and I can’t get enough.
I am a big fan of bread, whatever the shape or form, so of course pancakes and waffles are usually my choice for breakfast. My kids and I enjoy sweet breakfasts, while my husband enjoys more savory flavors. The nice thing about these waffles is that you can make them either sweet or savory depending on what you top them with. After all, waffles are a form of bread so it’s kind of like you’re eating toast or a bagel, right?!
My favorite toppings for pancakes or waffles is fresh fruit. My son loves peaches so we topped his with some whipped coconut cream, sliced peaches, and added a little crunch with toasted almonds and chia seeds. My daughter and I chose an assortment of mixed berries and I’m convinced this is the best way to enjoy waffles or pancakes in the summer with all the fresh berries readily available 🙂
For the savory waffles, I topped them with some sautéed asparagus, sunny side up egg, and hollandaise sauce. Rafael, my hubby, loved them! You could also add some turkey bacon or avocado between the waffles, like Rafael sometimes does. He eats avocado with just about everything.
Whether you’re a sweet or savory person, you’re bound to enjoy at least one of these options. Happy breakfasting!
- 2 cup gf all purpose flour or regular unbleached all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
- 4 teaspoons GF Baking Powder
- ¼ teaspoon salt
- 2 eggs, beaten till fluffy
- ¼ cup melted coconut oil/butter or olive oil, plus more for greasing pan
- 1 tablespoon Maple Syrup or Honey
- 1¾–2 cups of almond milk (depending on your flour blend)
- Fruit (mixed berries, sliced peaches, or bananas)
- whipped coconut cream, optional (recipe below)
- pure maple syrup, honey, organic powdered sugar, to sweeten
- toasted almonds and chia seeds for sprinkling, optional
- ½ tablespoon coconut oil or butter
- 1 or 2 eggs per serving
- 4-6 asparagus spears per serving
- avocado or uncured turkey bacon, optional
- salt and pepper
- hollandaise sauce (recipe below)
- 1-2 cans refrigerated coconut milk (I like using Trader Joe's Coconut Cream)
- 1-2 tablespoons honey or maple syrup, to sweeten
- splash of vanilla, optional
- 2 large egg yolks
- 2 teaspoons lemon juice
- ¼ cup unsalted grass-fed butter or refined coconut oil (can use dairy free butter)
- pinch of salt, optional
- Combine flour, baking powder, and salt in a bowl. Add beaten eggs, butter/oil, and maple syrup. Slowly add milk until batter is thick yet pourable. Let sit for a minute or two for the flour to absorb the liquid.
- Meanwhile, preheat your waffle iron and lightly grease with some coconut oil or cooking spray. Check the batter and add a little more milk if it has become too thick. Pour batter onto the hot iron and cook until lightly golden. Serve immediately with your choice of toppings.
- Open the can of coconut milk from the bottom. Dump out the liquid (if any) and place the remaining hardened coconut cream into a mixing bowl. Add ½-1 tablespoon honey or maple syrup and beat with an electric mixer or wire whisk until fluffy. Beat in vanilla, if using. Keep refrigerated until ready to use.
- In small saucepan, stir egg yolks and lemon juice with a wire whisk. Add half of the butter/coconut oil. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining 2 tablespoons butter/coconut oil. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth. Makes about ½ cup.
- Melt oil or butter in a skillet over med-high heat. Add asparagus spears (woody ends trimmed) season with salt and pepper, and cook until crisp-tender, 3-4 minutes. Remove to a separate dish while you fry the egg.
- Crack 1-2 eggs onto the hot skillet and once the whites begin to set, turn the heat down to low and partially cover the pan with a lid (this lets steam escape so the yolk stays yellow) Let cook for 2-3 minutes, until the yolk is set but still runny. Cover the pan fully and leave for longer if you like your egg more cooked.