1cupflourI use Namaste Foods Gluten Free flour blend
1 1/4cupcoconut water
1/4cupall-natural nut or seed butterI use Crazy Richard's
Preheat a small waffle iron like this one below*, or a large skillet over medium heat.
Combine all of the dry ingredients in one bowl and lightly stir to combine.
In a separate bowl, combine the wet ingredients and whisk thoroughly to combine. The nut butter is thick, so you will need to stir it very well or you can use a mixer.
Next, add the dry ingredients to the wet ingredients and whisk to combine. Let the batter sit for 5-7 minutes before cooking.
Using an ice cream scoop, scoop batter onto the heated waffle iron or skillet (for pancakes).
For waffles: Cook according to waffle iron instructions and to desired doneness.
For pancakes: Cook for 4-5 minutes, flip, and then cook for an additional 2-3 minutes.
To freeze: Set waffles (or pancakes) out to cool on a wire rack. Once completely cooled to room temperature, stack the waffles, layering parchment paper in between each of the waffles so they don't stick together. Store in a plastic freezer-safe ziplock in the freezer.
In the morning: Grab 1-2 waffles, pop them in the toaster and cook to desired crispiness!
*Small waffle ironThe nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.