Paleo Waffles

Makes 2 large Belgian waffles (or 4 smaller waffles)

Can NOT use potato flour

• 1 cup milk
• 1 tsp apple cider vinegar

• 3 large eggs

• 1/2 cup coconut flour
• 1/2 cup tapioca flour (or potato starch)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

• 2 tbsp melted ghee
• 2 tsp vanilla extract

In one bowl, combine the milk and apple cider vinegar. Let rest for five minutes, while mixing the other ingredients.

Preheat your waffle iron.

In another bowl, crack the eggs and beat them for a few seconds until smooth.

In a third bowl, mix the dry ingredients.

Mix the eggs and soured milk together.

Combine the liquid and dry ingredients into a single bowl. The batter should be thin but not watery.

Add the ghee and vanilla.

Spray your waffle iron if necessary to prevent sticking. Pour the necessary amount of batter into the waffle maker (mine is quite large and requires 1 cup of batter per waffle— A good tip is to pour just to cover the bottom, then close).

Let cook until the light goes off and check the waffle for being done. It should be a dark golden brown and somewhat crispy (my waffle maker at home took about 5 minutes, but again, size will cause the time to vary greatly).

Remove the waffle and repeat with the remaining batter.

Serve and enjoy!