After going grain free and paleo, one of the breakfast foods I really, really missed was Belgian Waffles. Oh, and grits, but that’s another story. And while I’m thinking about it, let me just say “Thank You, Jesus” that bacon is paleo, because I just loves me some bacon, breakfast or any other time!!! But I digress. After futzing around with different flour combinations to make paleo waffles, I’ve come up with one that I’m in love with. My Paleo Almond Flour Waffles recipe uses a combination of almond flour and cassava flour – which I think gives the outside a nice crisp crunch, not to mention a nice boost in fiber intake.
Cool thing is…these paleo almond flour waffles fit in nicely with several eating lifestyes – gluten free, yep, Whole 30, yep, NSNG, yep. Just eliminate the honey to make it NSNG. Wait…what? You haven’t heard of NSNG? Me neither until I was recently schooled by my old high school friend, Holly! It’s a diet (oh how I hate that word)…it’s an eating lifestyle (ah, that feels much better) that stands for “No Sugar, No Grains”. I’ve also learned that those can be switched – NGNS, No Grains, No Sugar.
Other Uses for my Paleo Almond Flour Waffles
How To Make Paleo Almond Flour Waffles
This is truly super easy. First…turn on your waffle iron to get hot. I use this waffle iron (4.5 stars with 2100+ reviews!) which isn’t very fancy and was cheap but it does a wonderful job. In a large mixing bowl, combine all the dry ingredients. Whisk it a few times to get all the dry ingredients talking to each other. Then add in all the wet ingredients and whisk until well combined.
Spray or lightly oil your waffle iron. Then fill your waffle iron. I start spooning into the middle and then using a spatula, spread the batter almost to the edges. This batter won’t “pour” like some batters do. Hence, the spatula. Shut the lid and cook for approximately 8 – 11 minutes depending on your waffle iron. Mine was done in about 8-10 minutes (but I didn’t have the temperature all the way up). Follow your instructions for your waffle iron.
Cool thing is…you can open the lid and check to see if it’s nicely browned to your liking. If not…close the lid and cook a little longer.
How To Freeze Paleo Almond Flour Waffles
If you’re like me and always pressed for time, you can make a huge batch and freeze these almond flour waffles. Then when you need them, pop them into a toaster for a few minutes and they’re still delicious. My husband loves these because they become his portable food for his super long bike rides. He’ll grab a couple, spread them with almond butter and top that with raisins and make a sandwich out of it. And since it’s a grain free waffle, he doesn’t get that gluten bloat and unpredictable calls of nature!
So, cut each paleo waffle into quarters (they fit better into zip lock bags that way) and place them in a single layer onto a cookie sheet. Place the cookie sheet into the freezer and freeze for at least 2 hours. Then portion them into ziplock bags and put those into the freezer. Two per bag is how we do it. It’s a perfect size for a single breakfast.
Ah…if you are a chocoholic like I am, then you probably noticed two of the above paleo waffles are chocolate! And for really sharp mathematicians out there wondering what happened to the other two chocolate quarters…um…well…I happened to them. If you want chocolate paleo almond flour waffles, just add to the batter a teaspoon of cacao powder and 2 oz of melted 100% bittersweet cacao chocolate. This is the brand I use and I buy it 5 bars at a time because it’s so hard to find organic 100% cacao. I use it all the time – Double Chocolate Chia Pudding or my Coconut-Walnut Tart with Gluten Free Chocolate Crust to name a couple of recipes.
When serving these paleo waffles to guests, I like to quarter them and them put them on a serving tray and let my guests choose how many they want. I also think it looks nicer than whole waffles stacked onto a plate. That works for pancakes but for paleo waffles…not so much.
However…if it’s just the husband and I and I KNOW I can eat a whole paleo almond flour waffle, then my plate looks like this:
With it’s crispy outside and soft inside, you’d almost never know these were grain free, diary free, gluten free paleo waffles.
What are your favorite toppings for paleo waffles? Leave me a comment. Mine would of course be bacon!
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Equipment I used in this recipe:
Paleo Almond Flour Waffles
- Preheat your waffle iron according to it's directions.
- In a large bowl whisk together all dry ingredients; almond flour, cassava flour, cream of tartar, cinnamon, baking soda.
- Add in all the wet ingredients; coconut milk, coconut oil, eggs, maple syrup vanilla extract. Whisk until well combined.
- Lightly spray or brush on ghee or coconut oil onto your preheated waffle iron. Spoon waffle batter into the center of the waffle iron and spread almost to the edges with a spatula. This batter is thicker than some batters so it may not "pour".
- Close the lid and cook the paleo almond flour waffle anywhere between 8 and 11 minutes. Waffle irons vary so be sure to follow the instructions on your iron. Mine took about 10 minutes or so. Don't be afraid to open the waffle iron after 8 minutes or so to check doneness and color.
- Using tongs, carefully remove cooked waffle. You may keep waffles warm in a 200 degree oven while you cook the remaining waffles. Be sure to respray or re-brush your iron with more ghee or oil between waffles.
- Serve with various toppings or, freeze according to the instruction in the post above.
- For chocolate Paleo Almond Flour Waffles, add 1 tsp of cacao powder and 2 oz melted 100% organic unsweetened cacao chocolate to the batter.
- For blueberry Paleo Almond Flour Waffles, add 1/2 cup of blueberries to the batter.
- For apple cinnamon Paleo Almond Flour Waffles, add 1/2 cup of chopped apples and 1/2 tsp of cinnamon to the batter.