Breakfast is a major struggle both for time and effort in our house. Someone is usually rushing out of the door, someone is in tears, someone is half dressed and milk is almost always getting spilled somewhere. It is pure chaos almost every day!
When I had my second baby (Nico) the struggle was an all time high. I had a recovering body, a very active two year old, a newborn, and their daddy is often out the door before they wake up for breakfast. It was hard! Most days I tossed a toaster waffle or tube of yogurt to the toddler and just hoped to keep my sanity. I started looking for easy, fast, and healthy breakfast that I wouldn't feel badly about feeding my family.
One of the recipes I stumbled on was for "Chaffles", cheese waffles or as we call them, Make Believe Waffles! I mean my family loves waffles, eggs, and cheese so why not?? Added bonus they are low-carb and super filling without the sugar and additives! I have tweaked them to our liking and it is a breakfast staple in our home now with the approval of a 3 year old and a 1 year old!
My personal preference for coconut flour is Bob's Red Mill, I love all of their products so much! I also prefer to grate my own cheese, pre-shredded cheese is coated in flour and all sorts of preservatives usually so I like to buy blocks and slice and shred myself. It taste better and it is also more cost efficient!
Make Believe Waffles -
(yields approximately 6 mini waffles)
-1 Cup Shredded Cheddar Cheese
-2 Tablespoons Coconut Flour**
-Heat waffle Iron, spray with oil
-Mix eggs, cheese and flour and let sit for 5 minutes while iron heats and flour absorbs
-Spoon a large spoonful onto the iron, close and cook until steam no longer rises (about 3-4 minutes)
-Remove and cool!
Super easy recipe and tons you can add to customize and spice it up! We love adding jalapenos, cream cheese, chives, fresh herbs and all sorts of toppings, the combinations are endless! I used a mini 3 inch waffle iron for ours since my kids prefer the "baby waffles" but you can certainly use a full size, just make sure you spread the batter a little before pressing down as it doesn't spread like a normal batter would.
**You can use almond flour as well, I just prefer coconut. You can also use regular AP flour but that would take away the low-carb factor