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Grain Free, Paleo Waffles

Paleo Waffles Recipe

I’m not really a fan of single-use kitchen appliances and gadgets, but the more I cook, the more I acquire, and it hurts me a little every time I do it. Then I have a need to use these single-use tools and they make my life boat loads easier and then I forget why I don’t like them. But it did take me an awfully long time to break down and get the waffle iron. I mostly just didn’t want another bulky appliance to have to plug in and store.

Paleo Waffles | Our Paleo Life

So after much research, I found a stovetop waffle iron that I fell in love with. It’s just so perfect because there are minimal moving parts and it’s slim so it’s easy to store in a small amount of space. You can actually submerge the whole thing in water to clean it, no electrical parts!

Paleo Waffles | Our Paleo Life

Grain-Free Waffles

I had tried a few different paleo/gluten-free waffle recipes, but none of them had that “crunch” that I wanted so I decided to mess around with my own recipe and found that the addition of tapioca flour was the magic ingredient to get that crispy exterior. Well, that and a well-oiled waffle iron.

Now, since these are not loaded with gluten-y goodness, they don’t have that fluffy, doughy texture that a typical Belgian waffle has, but these are the closest you’ll get using grain-free ingredients.

Paleo Waffles | Our Paleo Life

Waffles are usually considered a sweet breakfast food, but one of our absolute favorite ways to eat these waffles is with Sloppy Joe’s. I mean, Sloppy Joe’s are fine on their own sans bread, but given the choice between a pile of meat and a pile of meat on a waffle, I think we all know what you would choose…

Paleo Waffles | Our Paleo Life

And when you make these waffles, you should definitely make at least a double batch and freeze the extras to have them on hand when the craving strikes. They reheat best in the microwave and then a quick toasting in the waffle iron. This keeps them from drying out but also gives them that wonderful crunch again.

Paleo Waffles | Our Paleo Life
Paleo Waffles | Our Paleo Life

Paleo Waffles

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Author: Kendra Benson
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Ingredients

  • 1-1/2 cup Almond Flour
  • ¼ cup Tapioca Flour
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Coconut Flour
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • ½ tsp Ground Cinnamon
  • 2 Eggs divided
  • ½ cup + 2 Tbsp Unsweetened Almond Milk
  • 2 Tbsp Grass-Fed Butter or Coconut Oil melted
  • 1-1/2 tsp Vanilla Extract

Topping Suggestions

Instructions

  1. Combine all dry ingredients in the bowl of a food processor and pulse to combine. If you don't have a food processor, a blender should do the trick.
  2. Whether by hand, hand mixer, or stand mixer, beat the egg whites until soft peaks form. Set aside.
  3. Add the remaining wet ingredients (egg yolks, almond milk, butter/coconut oil, and vanillto the dry ingredients and pulse until evenly combined. You should have a slightly thick but smooth batter.
  4. Fold in the egg whites until just combined, making sure not to deflate them.
  5. Heat your waffle iron according to the iron instructions (get it to a medium heat). Lightly brush a light olive oil or melted coconut oil on the waffle iron.
  6. Fill the waffle iron with the batter according to the iron instructions. Don't overfill.
  7. Cook until steam stops rising and you can easily open the waffle iron. Time may vary depending on what type of iron you're using.
  8. Repeat until all the batter is gone. I can make 8 waffles with my iron.
  9. Gently remove the waffles and serve hot with your favorite toppings.
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82 Comments on “Grain Free, Paleo Waffles

  1. Abbie E

    These waffles look so fluffy and so delicious! I can’t believe they don’t have any grains – awesome!
    Pinning this.

    Reply
  2. TruthfulTexan

    I appreciate how you addressed the ‘is it technically Paleo” issue. I try to eat simply Paleo but sometimes you just want something more!

    Reply
  3. Carri Roman

    Hmmm..I am wondering what to replace the almond flour with? Was so excited that you didn’t use almond flour but still see it in some of the recipes? How do you replace just the almond flour? Excited to try more of your recipes.

    Reply
  4. Carri Roman

    So maybe 3/4 cup coconut flour and 3/4 cup of tapioca flour?v Just reread your post on how to substitute out almond flour.

    Reply
    1. Kendra

      I haven’t actually tried this waffle recipe without the almond flour, so I can’t vouch for the results if you remove it and try it with something else. However, I definitely wouldn’t sub it cup-for-cup with either coconut flour or tapioca flour. Both of those are more absorbent than almond flour and you’ll wind up with a really thick dough. Maybe only 1/2 or even 1/4 of the quantity. You’d have to play around with it, starting with a small amount and adding just a little at a time to get the right consistency.

      Reply
  5. Carri Roman

    Oh my…my last two comments are wrong. I sent a message…actually two..via your contact page. :)) That will clear things up.

    Reply
  6. Sayu

    Ugm. I didn’t get anything like waffle batter. Instead I got something that was like the consistency of shortbread! Are you sure we need 1 tbsp of baking powder and 2:1 dry ingredient to wet ingredient? Thanks.

    Reply
    1. Kendra Benson

      You could try leaving out the tablespoon of coconut flour, since that absorbs a lot of the liquid, though I haven’t had that problem myself. Or increase the milk a little.

      Reply
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  8. Belinda

    My husband has made this a couple of times and it turned out great. The other night I made it and accidentally added 1/2 cup more almond milk. We didn’t realize the mistake at the time, but the waffles were way more light and also deliciously crispy! Also it made more since the batter was more watery. Just delicious. Thanks!!

    Reply
  9. Becca

    Could I just leave out the coconut flour and use a different sugar? I have a reaction when I ingest coconut. 🙁

    Reply
  10. Nicole

    Hi there, I just made these and all I can say is thank you. SInce cutting out wheat I’ve had a hard time finding a pancake / waffle recipe that actually tasted good but these are absolutely delicious. Could you just let me know if I can freeze these in batches and how best to thaw/reheat them. I’d really appreciate it as I don’t always have the time to make fresh.

    Reply
    1. Kendra Benson

      Aw, thanks, Nicole. I do make these in bulk when I can. I freeze them between layers of parchment paper and seal them in a ziptop baggie. To reheat, I either microwave them straight out of the freezer (about a minute for 2 of them) or let them thaw on the counter and stick them back in the heated waffle iron to heat them through and crisp them back up a little. I tried reheating them in the toaster oven and it didn’t turn out good at all. Hope that helps.

      Reply
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  12. Roz

    Thank you soooo much – this recipe is awesome, turned out perfectly! I too have been searching long and hard for a decent wheat-y waffle replacement and finally have it 😀 next time i’m making double and freezing them as you suggest.

    Reply
  13. Melody

    Hey! Is 1 tablespoon (instead of teaspoon) correct for the baking soda? I just made these for breakfast and the texture and look of them were beautiful, but no one ate more than 2 bites bc all you could taste was baking soda. Just checking bc these were so pretty! And I am excited to find a grain free dairy free breakfast option for my allergic 2 year old. And I love your blog by the way. 😉

    Reply
  14. Chris

    These are delicious, thank you. Next time I plan to double the milk, though, as the batter was really thick. Also, turn the waffle maker down, mine got too crispy on my usual setting. Very excited to try these again!

    Reply
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  16. Meredith Jones

    I have an allergy to almonds and was wondering what I could sub for the almond flour. More tapioca flour? Thanks so much!

    Reply
  17. Samantha bellecomo

    So I made these into pancakes, and I also ran out of coconut oil last night, I used bacon fat instead and these are amazing!!!!!!!!!!!!!!
    I have tried to find a pancake recipe for ages. This is better than”normal” pancakes. I love them. Thank you so much.

    Reply
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  19. Kathy

    One waffle makes 4 pieces, when you say I waffle is 183 calories do you mean 1 of those sections? My batter only made 2,1/2 full waffles. They were delicious by the way!

    Reply
  20. Bri

    This is our favorite weekend breakfast, these are so light and fluffy! I can’t believe how great the texture is for a grain-free waffle, these are way better than “normal” waffles. Thanks!

    Reply
  21. Lori

    I used a blend of coconut/almond milk and it was great. I also found that the full tablespoon of baking powder gave these a bitter flavor. I reduced it to 2 teaspoons and had fantastic results. This recipe makes such crispy/creamy waffles. Thanks.

    Reply
  22. Verda

    My waffle iron has not arrived yet, so I made pancakes! My husband and I both loved them. So much more flavor than regular pancakes! My batter was relatively darkish…. kind of orange. Anyone else have that happen. The pictures of the waffles look like regular waffles.

    Reply
  23. Verda

    I made the pancakes from this today – they were delicious – so much more flavor than regular pancakes. The suggestion that reducing the almond milk by 1/4 cup left the batter extremely thick, so I added almost a full 1/4 cup to thin it out some – it was still very thick. Also, the color was much darker than what the waffles look like in the pictures – perhaps because of my egg yolks? The eggs I used were brown and from pasture raised chickens and have very orange yolks. All in all I was very happy with the result and I can’t wait to get my new waffle iron!

    Reply
  24. Kim

    Meredith Jones I don’t know if it will help but I just read that you can substitute Almond flour for 1/2 tapioca 1/2 coconut flour. I am going to try this.

    Reply
  25. R

    Question: I am allergic to all nuts and by products, what do you suggest as an alternative?
    I really want to try these waffles.

    Reply
  26. Karen

    I really liked the way these came out. Was out of almond flour, so used a tapioca/potato blend, which made the batter much drier. I had to add more almond milk until it looked right. Probably more dense than they were supposed to be, but very good. Definitely a great fix for missing waffles! I made a berry sauce from frozen berries and fresh lemon with a little coconut sugar. Delicious!

    Reply
  27. Jenny H

    My 22 year old weight lifter son deemed these “yummy”. Seriously, have had a lot of misses when I’ve cooked with almond flour/coconut flour. These were delicious!!!

    Reply
  28. Kate (@shoegirlinDE)

    Been eating more paleo after some persistent health problems and felt continuously dismayed by my sweet breakfast options – until now! This are just as good as the ‘real thing’, which makes me super happy. My batch only made about five waffles though – my double square Belgian maker 2-1/2 times. So good with bananas, cinnamon-coconut cream and cacao nibs!

    Reply
  29. Dani

    These have become a Sunday morning staple at our home. Hubby HAS to have his waffles, and i went through Paleo recipe after recipe until I found this one! A keeper! THANK YOU!!!

    Reply
  30. Melissa

    These are really delish. I just began my paleo journey in January so I was really missing my breakfast nom-noms. I used honey instead of syrup. Honestly, I like these better than non-paleo waffles.

    Reply
  31. Sarah

    Your pictures are absolutely breathtaking! I made these waffles this morning and they didn’t look quite like yours but they were very yummy, especially topped with blueberries.

    Reply
  32. Sallie

    Finally! I’ve tried so many recipes with very little success taste wise. These are absolutely the best! Sorry for the short review but my waffles are getting cold 🙂

    Reply
  33. Michelle

    These are outstanding! Very light and fluffy. My family usually cringes at Paleo but think these are waaaay better than regular waffles. I added blueberries to the batter and they came out great as well. I make extra and freeze the remaining waffles for later in the week. Then just pop them in the toaster oven as needed.

    Reply
  34. Janet

    I was out of eggs and almond milk, so I doubled the recipe using unsweetened coconut milk in place of the almond milk, and used one banana instead of 2 eggs then added a tablespoon of maple syrup to make them a little sweeter. They were wonderful but for some reason they only brown on one side, so I just put the non brown sides together like a sandwich and you couldn’t tell

    Reply
  35. Janet

    I doubled the recipe and used one banana instead of 2 eggs and replaced the almond milk with unsweetend coconut milk, and added about a tablespoon of maple syrup (I was out of eggs and almond milk), and it turned out great!

    Reply
  36. Amy

    I’m slowly transferring away from grains. Just tried these and loved them! My mom has tried many different recipes for grain-free waffles that were OK, but I never really cared much for them. These are definitely the best! I love that they keep they’re crisp and don’t churn in my stomach. And so quick and easy to make too! I also like that it only calls for two eggs. I usually tend to turn recipes away if they call for more than 3 eggs. Will be making again! <3

    Reply
  37. Erika E

    These came out light and fluffy, but there was a bitter after taste. Also they came out dark brown, which I don’t mind, but looks nothing like the picture. What did I do wrong!? 🙁

    Reply
  38. Instantblue

    I am always a little skeptical of paleo baked goods, but these were amazing! I am picky about waffles and – they need to be fluffy and crispy. These were both. I did have to add an additional 1/4 c of water because the batter was too thick otherwise. I added it before folding in the egg whites. Mine came out light and crispy, just like the photos. I used Honeyville almond flour.

    Reply
  39. Devon

    OMG! These are the best Paleo waffles I have ever tasted! I followed the recipe exactly with the exception of adding a little bit of almond extract and they are wonderful by themselves or with chocolate chips sprinkled in them.

    Reply
  40. Wendy

    These have become a staple breakfast! My kids love them! For my family of 6, I quadruple the recipe, which leaves some or freezing for another day-theyre great toasted!

    Reply
  41. Jacqui

    Thank you for this recipe….I cannot wait to make these for my Paleo family!
    Shelly, you are right…Baking Powder is not Paleo! Mix 1 part baking soda to 2 parts cream of tartar in a bowl and use immediately. That’s it!

    To make 1 tablespoon of baking powder, mix together 1 teaspoon of baking soda and 2 teaspoons cream of tartar
    To make 1 teaspoon of baking powder, mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar

    Reply
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  43. Tiffany

    This is a pretty good waffle but in my opinion I think there is way too much baking powder. There’s light and then there is too light. These were feather like. The eggs are a leavening agent in addition, I think I would try these again but I would either reduce the baking powder down to 1/2 tsp or replace with baking soda at 1/2 tsp. I can’t be sure but I think the large amount of baking powder is the cause for the bitterness mentioned in some of the comments.

    Reply
  44. Sunny

    These waffles are amazing! I could not stop eating them and ended up eating a whole round one, which I am assuming is 4 waffles!!!

    Reply
  45. Eric

    I’ve tried TONS of paleo waffle recipes and your’s is by far the best. Light, airy and the closest thing to real waffles. Nice job!

    Reply
  46. Anna

    Thanks for the recipe! I could tell my batter was much too thick, so I added an extra egg and 2 tbsp. melted butter (can’t go wrong with that). Anyway, the end result was great, and even my paleo-resistant husband admitted they were good and tasted like real waffles. . . though he thought they tasted a bit like whole wheat waffles. Oh well. . . I was happy because they didn’t stick to the waffle iron and came out decently crispy.

    Reply
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  49. Amanda

    Wow these are great! I made them exactly according to the recipe, except that I did make my own baking powder with 1t baking soda and 2t cream of tartar. I whipped my egg whites by hand as well. The only super weird thing was they came out of my belgian waffle iron soft and kind of soggy. I was really disappointed, but then when I went to eat them 2 minutes later, they had crisped up to perfection! Yum!! Well worth the effort of the separate egg whipping. You could play with flavors easily in this recipe too. A cardamom cocoa version might be amazing!

    Reply
  50. Maureen

    Great waffles!
    Actually, this waffle recipe also doubles for making GF paleo dinner roles too! Small changes. 3 large eggs separated instead of 2. Leave out the sweetener, and the cinnamon. Using a 1/4 cup measure, scoop batter into 2 1/2″ to 3″ english muffin molds or large muffin tins. Bake for 30 minutes until golden brown. Makes 8 – 10 dinner roles. They splt nicely so can be used for deli buns or to make individual garlic/parmesan buns too. Great for egg salad or salmon salad buns as well. I do this from this recipe more often than making the waffles!

    Reply
  51. Nicole

    I greased my nonstick waffle maker, yet these stuck to it like nothing I’ve seen before. A complete fail. I followed the recipe as written, no substitutions. I was able to make pancakes with the batter that wasn’t stuck on my waffle iron. They did taste very good. But this was still my most disappointing Pinterest fail, my waffle maker took ages to clean. 🙁

    Reply
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