This recipe is inspired by pancakes my grandmother used to make for us when we were kids. The combination of flavors is delicious, and the sunflower seeds add texture and crunch to the waffles. If you don’t have a mini waffle iron, you can use a standard waffle iron.
Mix the Keto Chow, coconut flour, and baking powder in a medium mixing bowl and set aside.
In a separate bowl, whisk the egg, then whisk in the butter and milk.
Stir the wet ingredients into the dry ingredients. The mixture will be slightly thick.
Fold in the sunflower seeds.
For best results, allow batter to sit for at least five minutes while you heat your waffle iron.
When your waffle iron is hot, add about a heaping tablespoon of batter and cook according to the manufacturer's directions. Waffles should be golden and fluffy when fully cooked.
Continue cooking until you have baked all the waffles.
Notes
*If you use a standard waffle iron, this recipe would yield about four waffles.
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.