breakfast friday >> blueberry oat waffle french toast

Are you ready for this? 

For two breakfast items to become one?

While you could stop just at the waffle and call it good, there are 2 extra steps you can take to transform your breakfast into something a little extra special.  

1. Egg dunk.

2. Pan fry.

1 + 2 = WAFFLE FRENCH TOAST!!!

French toast has always been my absolute favorite breakfast item.  Whenever we would go out to eat for breakfast as a kid and French Toast was an option I ordered it.  Always.  Over pancakes + waffles + eggs.  If it was challahfrench toast, even better.  I even used to order it at one restaurant we frequented for dinner.  Every single time without fail. 

But in the past few years French toast hasn't been in my life nearly enough.  This is due directly to gluten-free bread.  It just doesn't compare to challah or French bread in any respect.  I've made banana bread and then turned that into French toast--which was spectacular--but other than that there's been a French toast void in my life. 

So sad.

With my recent waffle obsession [seriously, I have a problem] I got to thinking.

Waffles are sturdy.

Waffles are fluffy and thick and a mix between bread-like and cake-like in texture.

Can waffles be made into French toast?

Why yes, yes they can.

Blueberry Oat Waffles to be exact.

Topped with strawberries because I ran out of blueberries.

Print this!

Blueberry Oat Waffle French Toast

gluten-free, dairy free // yields 2, 6-inch Belgian waffles

*A perfect everyday waffle recipe!

• 1/2 cup gluten-free oat flour
• 1/4 + 2 tablespoons gluten-free rolled oats
• 1/4 cup almond meal
• 1/4 teaspoon baking powder
• pinch of salt
• 1 large egg
• 1/4 cup + 1 tablespoon unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 tablespoon honey, or maple syrup/agave
• 1 tablespoon unrefined coconut oil, melted + slightly cooled or other cooking oil
• 3/4 teaspoon pure vanilla extract
• 1/2 cup blueberries, fresh or frozen

1. In a large bowl combine the dry ingredients together and stir well.
2. In another bowl whisk together the egg, milk, applesauce, and honey until fully combined.
3. Whisk in the oil + vanilla then pour directly into the dry ingredients.
4. Whisk until just combined and fold in the blueberries.  Do not over stir.
5. Preheat your waffle iron over medium and lightly grease if needed.
6. Let the batter sit for about 8 minutes.  Don't skip!
7. Pour half of the batter on the waffle iron, gently spread, close the iron, and cook until done to your liking.  I cooked mine for about 1 1/2 cycles on medium heat.  Remember you're going to further cook your waffle to make a crispy edge in a pan.
8. Place on a wire rack and cook the next waffle.
9. Stop here + eat or move on to the French toast.

For the French Toast:

• 2 blueberry oat waffles
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon cinnamon
• unrefined coconut oil

1. Quarter your waffle or slice along the natural seams that your waffle iron creates.
2. Whisk the eggs, milk, and cinnamon together in a bowl big enough to dip the waffle sections in.  
3. Place a 10-inch pan or large skillet over medium heat and add enough coconut oil [ghee or other cooking oil] to thoroughly coat the pan. ~1-1 1/2 tablespoons
4. Dunk the top and bottom of each waffle quarter into the egg mixture and then place in the hot pan.  
5. Cook for 3-5 minutes until golden brown, then flip and cook on the other side until golden brown. 
6. Add more oil and cook the next waffle.  
7. Serve immediately with maple syrup + fresh fruit.

tips: If your French toast waffle edges are a bit wet after cooking both sides, place the waffles on each edge for about 1 minute to cook the egg.  Place against the side of the pan to help them stand if needed.  Keep first waffle warm in the oven pre-heated to 200* if desired.

My life is void no longer.  

These had the texture of a fluffy waffle, with the flavor of French toast, and a crisped top + bottom.  I really think you're going to like these.  A whole lot, lot.

What are you eating today/tomorrow/whenever for breakfast? Share it! #bfastfridayclub@edibleash

Also, be sure to check out the instagram video I made for this recipe!  I am loving the new video feature but definitely still learning how to make these 15 second videos fun, interesting, and artistic!

Happy Friday, people.  Enjoy!

Ashley

breakfast friday >> roasted strawberry + coconut cream pancakes

First.

Thank YOU for the sweet birthday wishes + kindness.  You surely know how to make a girl's day.  Hmmm...Can I still call myself a girl, or am I know officially a lady?

Girl or lady.  Boy or man.

You're going to want these pancakes in your face.  Pronto.

They may look like ordinary pancakes but don't let that golden brown hue fool you.  Just because you can't see the roasted strawberries doesn't mean they're not there.

They are most definitely there.  IN the pancakes and IN the coconut cream topping.  

And even though they are stuffed with roasted strawberries and lusciously-thick coconut cream, these pancakes are perfectly light + fluffy.  

Whether you are gluten-free or not, I think this reciep will impress.  Pancake-bricks are a thing of the past.  No gritty rice flour texture, either.  These babies are soft + smooth all the way through.

And then there's that topping....

You're going to want to put in the 1 minute of extra effort to make this topping.  I wouldn't lead you astray, especially when we're talking breakfast.

Print this!

adapted from: cinnamon roll pancakes

Roasted Strawberry + Coconut Cream Pancakes

gluten-free, dairy free // yields 8, 5-inch pancakes

for the strawberries:

• 3 cups hulled + sliced strawberries, slice from bottom to top
• 1 1/2 teaspoons unrefined coconut oil, melted

1. Preheat your oven to 375* F and line a large baking sheet with parchment paper.
2. Toss the strawberries with the oil and roast for about 30 minutes.  Remove strawberries once the edges start to crisp.
3. Let cool.

for the topping:

• 1/2 cup full-fat coconut milk cream
• 1/3 cup roasted strawberries
• 2 tablespoons pure maple syrup

1. Place a can of full-fat coconut milk in the fridge overnight.  Open the can [do not shake], scrape the thick cream from the top, and measure out 1/2 cup.  Reserve the rest of the coconut cream and the liquid in the can for the pancakes.
2. Blend all ingredients until smooth.  Add a bit of the reserved coconut milk liquid and blend, if a thinner consistency is desired.
3. Keep at room temperature until ready serve.  Store leftovers in the refrigerator in a sealed jar.

for the pancakes:

• 1/2 cup gluten-free oat flour
• 1/2 cup sweet rice flour
• 1/4 cup almond meal, or almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk*
• 3 tablespoons unsweetened applesauce
• 2 tablespoons pure maple syrup
• 1 tablespoon unrefined coconut oil, melted + slightly cooled
• 2 teaspoons pure vanilla extract
• ~1/2 cup roasted strawberries
• coconut oil, to grease the pan
• flaked coconut, to top

*After making the topping, whisk the remaining coconut cream and liquid from the coconut milk can together and measure 1/2 cup to use in this recipe.  Or, if not making the topping use light-canned coconut milk.

1. Mix the dry ingredients together in a large bowl.
2. Whisk the wet ingredients in a separate bowl--adding the coconut oil last--until fully combined.
3. Combine the wet with the dry and whisk together until just combined.
4. Gently fold the remaining roasted strawberries [~1/2 cup] into the batter.
5. Let the batter sit for 10 minutes without disturbing.
6. Heat a griddle or large pan over medium and grease with coconut oil.
7. Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5” wide.  For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.
8. Let cook 2-3 minutes until you see the top filled with bubbles.  Flip and cook another 2-3 minutes until golden brown.  Avoid overcrowding the pan and adjust heat as needed.
9. Serve + top with coconut cream topping + flaked coconut.

What's on your plate today?  Or, yesterday.  Or, this weekend.

Tag it + share! #bfastfridayclub

Ashley