Ingredients

• 1 1/2 lb Russet Potatoes peeled and shredded
• 1 2/3 cups Carrots peeled and shredded
• 1 cup Onions peeled and shredded
• 1 cup Paleo Baking Flour
• 2 tsp paleo-friendly Baking Powder*
• 1 1/2 tsp Salt
• 3/4 tsp Freshly ground black pepper
• 3 Eggs lightly beaten
• Coconut Oil cooking spray
• Optional toppings: Applesauce, Smoked Salmon or Salmon Lox, Dill, Red Onion, Capers, Chives

Instructions

1. Using a food processor or a box grater, shred the potatoes, onion and carrots. Transfer to a large bowl lined with cheesecloth. Pull up the sides of the cloth and twist it until you’ve squeezed out all of the excess liquid into the bowl. Set on a plate lined with paper towels. Wait 2-3 minutes, and then squeeze out the liquid over the bowl once more.
2. Discard the liquid in the bowl. Add the shredded veggies to the bowl and throw away the cheesecloth. Add the flour, baking powder, salt and black pepper to the bowl. Use a spatula to combine. Add the beaten eggs and stir to combine.
3. Set the waffle iron to medium heat. Once hot, spray generously with the coconut cooking spray. Add 1/3-2/3 cup batter to the iron (the amount you add depends on whether you have a classic iron or a Belgium iron), spread it into an even layer and close the top. Cook for about 5-8 minutes, or until the waffles are golden and cooked through.