These grain-free strawberry shortcake waffles are easy to make, and are packed with so much flavor. They’re perfect for weekly breakfast prep, and more than worthy for a festive brunch!
In a medium size bowl, combine 4 whisked eggs, Silk Heavy Whipping Cream, vanilla extract and maple syrup. Mix well to combine until smooth.
Whisk in baking powder, almond meal, coconut flour, and sea salt. Mix until well combined and no lumps remain.
Grease your waffle iron according to the manual's instructions; then, pour batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.
Top with ghee, sliced strawberries, mint and a dollop of whipped cream, if desired.
whipped cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Pour Silk Heavy Whipping Cream into bowl. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 5 hours. When ready to use, rewhisk for 10 to 15 seconds.
Notes
recipe should make 2-3 large waffles. Nutrition info is based on a 3-serving recipe using the above ingredients.