That’s a mouthful…(pun intended)
Generally most mornings I enjoy a plateful of eggs, veggies some avocado and of course a massive cup of coffee. You know a nice healthy protein packed start to the day… Then again not everyday is one of THOSE days and I will find myself wishing I could just stuff my face with a freshly baked batch of my Sweet Potato Brownies or anything along those lines. My sweet tooth has quite the grasp at times and though I can stand strong and refrain from eating chocolate every morning, once in a while I like to meet that tug of war in the middle and whip up a batch of healthy waffles or pancakes. The upside to making them myself is I can control the sugar and fat, not to mention the ingredients in general, keeping my breakfast satisfying and still nutritious. You rarely find that from prepackaged foods. Though I’ve tried tons of different waffle and pancake recipes over the years one that has recently become my go-to for paleo waffles can be found here from Otto’s Naturals using their cassava flour. If you haven’t tried this recipe out yet YOU MUST!
My spin on the recipe is that I like to add to the batter things like fresh berries, chocolate (of course) or green onion, mushroom and a little cheese. I know you’re probably thinking, “Wait, that’s your ‘spin’? Just tossing some add-ins to the batter?”. Yes, yes it is. As the saying goes, “If it ain’t broke don’t fix it”. Why change a recipe that is just perfect the way it is? My goal isn’t to change it but rather make it to suit my particular taste at the moment (hence why I don’t always add in the same ingredients). The idea that a waffle recipe, like this one, can be made sweet, savory or eaten just as is is just pure breakfast bliss. Why mess with THAT?!
So, now that we’ve covered that this is a fabulous, must try recipe and you can serve it various ways, stuffed, wrapped, dipped, topped, layered, toasted, baked, etc. etc. let’s get down to business and discuss this little breakfast chameleon being made into french toast. I’m serious. This recipe actually came about because I really wanted french toast one morning but didn’t have any bread. So why not make waffles instead since it’s bread-like-ish. To no surprise it’s actually better. What’s not to like about a waffle AND french toast TOGETHER as one?! It’s mind boggling, isn’t it? I think we are all on the same page here now…(pun intended- I’m just full of ’em today) waffle, french toast, fresh blueberries, lemon…you’re welcome and don’t forget to head over and thank the brilliant Otto’s Naturals, too.
Mini Paleo Blueberry and Lemon Waffle French Toast
Makes 12 mini waffles/ Cook time: about 25 minutes
- waffle batter using the Otto’s Naturals recipe here
- 1 c blueberries
- 1 egg
- 1 tbsp non-dairy milk (I used cashew)
- 2 tsp fresh squeezed lemon juice
- 1 tsp cinnamon
- 1 tsp vanilla
- Optional toppings: powdered sugar, maple syrup
- Mix the waffle batter as directed in the link above (I subbed unsweetened cashew milk for the dairy). Let stand for five minutes to thicken before adding in blueberries. Using a spatula, fold in berries to avoid crushing them.
- While batter rests, warm waffle iron (I used a Belgium waffle maker but any will work).
- When heated, spoon a few heaping tablespoons of batter into each quadrant. Don’t over-fill as the batter will expand and you don’t want the waffles to come together as one.
- Repeat this process until you have used up all of the batter. (This step can also be done ahead of time and the waffles can be refrigerated or frozen until ready to use.)
- To make the French toast, whisk the egg in a bowl along with the milk, lemon juice, cinnamon and vanilla.
- Dip each waffle in the mixture to coat, let excess drip off and then place in a lightly greased pan over medium heat. Flip halfway through to brown both sides, about 1-2 minutes per side.
- Repeat the process until all pieces have been cooked.
- Serve warm and dust with powdered sugar and/or maple syrup.