Instructions

• Preheat your waffle iron according to the manufacturer’s instructions until fully hot. Lightly grease the cooking surfaces with a thin layer of the melted coconut oil or ghee (use a pastry brush or a folded paper towel).
• In a blender add: 3 large eggs, 1/3 cup unsweetened almond milk, 3 tablespoons melted coconut oil or ghee, 2 tablespoons honey, 1 teaspoon pure vanilla extract, 1.5 cups hazelnut flour, 1/4 cup tapioca flour, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, and 1/2 teaspoon ground cinnamon (optional). Blend until the batter is smooth, about 20–30 seconds.
• Let the batter rest 1–2 minutes to allow the flours to hydrate.
• Pour enough batter into the center of the preheated waffle iron to just cover the waffle surface (amount depends on your iron). Close the lid and cook until the waffle iron’s ready/indicator light signals done; then cook an additional 1–2 minutes for a firmer texture (or up to 2–5 minutes extra if you prefer very crunchy waffles).
• Transfer the cooked waffle to a wire rack to keep it crisp. Re-grease the waffle iron if needed and repeat with the remaining batter.
• Serve the waffles warm.