Easy Paleo Waffles

Back to school means more planning for healthy and nutritious (but fast) breakfasts. That's where this waffle recipe comes in! It is pretty easy to make, freezes well and reheats well for those busy school mornings.

• 3 egg yolks, room temperature
• 3 egg whites, room temperature
• 1/4 cup coconut milk or water 
• 1/2 cup ground sunflower seeds
• 1/2 cup ground pumpkin seeds
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons melted coconut oil
• Tallow or coconut oil for waffle iron

Directions:

Preheat waffle iron, I use cast iron so I put it on medium heat as I begin the recipe to ensure it is hot enough. In a medium bowl, whisk egg yolks and milk. Add flour and salt. Combine until smooth. Add melted coconut oil. Add vanilla. Whisk egg whites until they form moist, stiff peaks. Fold about ¼ of egg whites into batter. Fold batter into remaining egg whites in three parts. Scoop 1/2 c. of batter onto a preheated and greased waffle iron depending on your waffle iron size. Close the lid gently! Cook until golden brown. If it sticks, it is not quite done (hard lesson learned). Double and store leftovers in freezer. Enjoy!