Looking for the perfect treat for mom this weekend? Try this recipe from our friend Emily at Recipes to Nourish, for a breakfast in bed that will wow mom and start her day off right.
Strawberry Shortcake Waffles with layers of homemade whipped cream and fresh strawberries is the perfect way to spoil your loved ones for breakfast.
These delicious, crispy and fluffy vanilla waffles are reminiscent of traditional shortcakes. They have a lovely texture and are begging to be topped with a generous amount of honey-sweetened whipped cream and fresh strawberries.
This beautiful breakfast is meant to be celebrated! Why not celebrate by serving these strawberry shortcake waffles in bed? Who doesn’t love breakfast in bed?! Plus how can you go wrong with healthier strawberry shortcake … served for breakfast!
These delectable waffles topped with fluffy, honey-sweetened whipped cream is such an extra special treat. You will get all of the big heart eyes when you serve these beauties. Everyone will feel loved, cared for and bellies will be extra happy.
This breakfast is healthy too! The vanilla flavored waffle batter is made with my favorite grain free flour and my favorite grass-fed collagen. Cassava flour is naturally grain free and a resistant starch when eaten cool. Resistant starch has prebiotics that feed probiotics (it’s basically like food for probiotics) and it’s known to help support digestion. The collagen adds extra protein and nutritional boost.
Topped with healthy good-for-you fats from the homemade whipped cream and lots of sweet, juicy, vitamin C-packed, organic strawberries. This breakfast is meant to be devoured!
Make a special weekend plan and serve these festive strawberry shortcake waffles for breakfast for no particular reason, serve them to guests for an extra special brunch, or treat the mother/wife in your life on Mother’s Day with breakfast in bed.
So go ahead and splurge! Enjoy these wholesome, nutrient-dense, extra special strawberry shortcake waffles with someone you love.
For the waffles:
– ½ cup grass-fed butter, ghee, or coconut oil, melted or avocado oil
– ¼ cup maple syrup
– 4 tsp unfiltered apple cider vinegar
– 1 ½ tbsp vanilla extract
– 4 organic eggs
– 1 tsp baking soda
– ¾ tsp sea salt
– 1 ½ cups cassava flour
– ½ cup grass-fed collagen
– 2 cups homemade honey-sweetened whipped cream or coconut whipped cream
– 8 oz organic strawberries, sliced
– Maple syrup, to taste – optional
1. Preheat your waffle maker.
2. In a blender, add all waffle ingredients in the order listed. Blend on low speed just until combined, scraping down the sides as needed.
3. Pour batter directly from your blender onto your preheated waffler maker, about ¼ to ½ cup – using the correct amount per manufacturer’s instructions. Cook according to your waffle maker’s manufacturer instructions, I cook mine on a hotter setting for about 4 minutes. The waffle maker I use does not require greasing, but make sure to check your waffle maker’s manual to determine if you need to grease the waffle iron first.
4. Allow waffles to cool slightly, about 10 minutes, or until you finish cooking all of the waffles.
5. Serve waffles layered with a generous amount of fresh, homemade whipped cream and lots of sliced strawberries. If desired, drizzle some maple syrup on the waffles first before adding the whipped cream.
– Yield: Makes approx. 4-6 waffles depending on the size of your waffle maker.
– I use this eco-friendly waffle maker that has a natural ceramic coating that is super easy to clean and is free of PTFE and PFOA chemicals.
– Waffles can be made ahead of time and stored in the refrigerator overnight or frozen and reheated (the waffle maker I use is great for reheating waffles quickly, you can also reheat them on a low temperature in the oven or a toaster oven).
– If you love tons of strawberries, use 16 oz instead.
Emily Sunwell-Vidaurri is a water kefir and chocolate loving, holistic-minded wife and mom. She’s the founder and voice behind Recipes to Nourish, a gluten free blog focusing on Real Food and Holistic Health. Having her daughters changed her life. She became mindful of everything that went into her body and started eating real food, making home-cooked meals from scratch and living a natural life. As a wife and mommy who is dedicated to making nourishing food and using safe products for her family, she works to empower her readers by showing them that there is a healthier way of eating and living. Her passion and mission is to make healthy, natural living as uncomplicated and enjoyable as possible. Emily lives in California with her husband and two children. Her first cookbook, The Art of Great Cooking With Your Instant Pot releases October 2017. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest and Twitter plus grab her free eBook Holistic Tips to Keep Your Family Healthy.