• Nikki D.

Mother's Day Mayhem + A Waffle Recipe

Updated: May 11, 2019

I'm certain when most kids think of Mother's Day, they think about offering their moms bouquets of flowers or breakfast in bed. Growing up, Mother’s Day meant something completely different: the chance to act like a complete heathen! Every Mother's Day we went out to the ultimate breakfast buffet with the entire extended family, & if you are Italian, like I am, that’s quite a lot of people. Enough to fill two of those long cafeteria style tables with adults all hand gesturing and yell-talking over each other with such excitement and vigor it was easy for a young kid to escape parental notice for some time. Though we went to brunch every year, I have very few food memories beyond being impressed with the fruit selection. That, & my brother always wanting a ham omelette despite never eating it once he had it.  What I do remember was that all the kids sat at one table. Which meant whatever bad table manners my brother and I had, were amplified by the lack of adult supervision & the presence of our cousins. Welcome to the thunder-dome. Chewing with our mouths open was only the tip of the iceberg. I’m talking elbows on the table, blowing bubbles in our drinks, throwing bits of food at people and then pretending it wasn’t us, creating a fort by removing ourselves and the contents of our plates under the table. Were we ever in our seats?  Seeing how far we could traverse under the table by crawling on the floor through people’s feet until someone caught us by the collar and wrangled us back into place. It was complete mayhem.

To cap off the event, every year one of my cousins would create a “special recipe.” He would fill his nearly empty water glass with whatever other unfinished beverages were around, half eaten pastries, fruit, pieces of omelette (basically whatever he could get his hands on) and mash it around and we’d all oooh and awe over the changes in color and texture within the glass, always brown, always thick. Every year, my aunt would see the wastefulness of his ways and make him drink the concoction. I’m not sure why this continued after the first year as it was a complete party stopper.

Today I’m happy to say that I have much better table manners and would like to share a much better recipe: our beloved Crispy Almond Waffle-- polarizing as it may be, it's become quite a hit with the kids & adults alike. The almond flour boosts the nutrients beyond what any whole grain could contribute, while the papaya jam holds all the sweetness. Make this for people you love in your life & I promise it won't stop the party. Waffles with Papaya Jam and Coconut Cream Yield: 8 med square waffles 1/2 cup Almond flour, finely ground 1 cup Tapioca starch 4 teaspoons Gluten-free Baking Powder 1 cup Almond Milk ¼ cup ground flaxseed + 1/2 C water set for a couple minutes (Hot tip: both golden or brown will work, but the golden flaxseed tends to gel better) 4 tablespoons melted coconut oil 1 teaspoons vanilla powder Method: Preheat waffle iron. Please note: the hot iron is key. Whisk almond flour, tapioca starch, baking powder and vanilla powder together in a medium bowl. Add almond milk, flax egg, melted coconut oil to the dry mix and whisk until smooth. Lightly grease the waffle iron by brushing on some coconut oil. Pour batter into the iron and cook until the waffle is brown and crisp.  Follow directions on your specific waffle iron for best results.

*You can keep these waffles hot in an oven set to warm as you work your way through the batter. 

Garnish with a spoonful of papaya jam and a dollop of coconut whipped cream for all the fun. Coconut Whipped Cream 1 can coconut cream, chilled 1 tsp vanilla extract or ½ tsp vanilla powder. In a mixer, whisk these two ingredients together until peaks form.  Store in the refrigerator until ready to use. Papaya Jam 1/2 super ripe papaya Chia seeds Honey if needed Peel, seed, and cube the papaya, and place it in a saucepan with a splash of water over medium heat. Cook this until the papaya starts to fall apart, depending on the ripeness of your papaya you may not need much cook time at all.  Puree the papaya in a blender or food processor while it is still warm, adding a touch of honey for sweetness if needed. Finish the jam by stirring in chia seeds and letting the jam cool completely. The amount of chia seeds needed will vary depending on the size of your papaya.  In general, we use 1 Tablespoon of chia seeds per cup of pureed fruit.


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