½ C coconut flour
½ C tapioca flour
¼ C almond paste/butter (or meal)
1 C water (or other liquid. ie buttermilk/coconut milk)
1 ts cream of tartar (optional; for crispiness)
¼ ts salt
¼ C coconut or olive oil
½ ts vanilla (or your favorite) extract
¾ ts baking soda
1 ts cinnamon (optional)
*For PANCAKES add 1/2 to 1C more liquid (sour cream, yogurt or a banana/apple sauce). I usually use yogurt 🙂
1. Whisk together wet ingredients, sift in all the dry ingredients and beat out all the lumps. I used a Kitchen Aid mixer for this. Scrape the sides of the bowl and make sure everything mixes well and allow it to rest for 10-15 mins.
2. Turn on waffle iron to low/medium heat. This is very important because medium to medium high heat will burn them before they are done in the middle.
*For PANCAKES: use a flat sided pan/griddle or frying pan.
3. Pour into Belgium waffle iron using 1/2 cup measure and cook according to your device direction until golden brown and slightly crispy!
*For Pancakes use 1/4 C measure and cook for 3-4 minute on first side, flip and cook for 1-2 minutes more.
Serve immediately with your favorite toppings!