These easy Belgian-style paleo cassava flour waffles are crispy on the outside, fluffy and elastic on the inside. They are grain-free, gluten-free, vegan, paleo-friendly and nut-free. The waffles have a mild flavor that can go from a sweet to savory breakfast with ease by simply changing the toppings.
These paleo waffles are nutrient-dense, and filling without being too sweet. They will keep you satisfied and not spike cravings for sweet foods later on - except maybe for more waffles!
Since the batter is so thick, these waffles may not spread much in the waffler and can come out more square; for rounder waffles, you can make the batter thinner.
I love to top them with fresh berries and a non-dairy yogurt like Kite Hill.
You will find a number of tasty and satisfying paleo and gluten-free breakfasts on A Meal In Mind. From butternut squash bowls to buckwheat pancakes, from a savory paleo skillet to sweet baked oatmeal, I choose breakfast recipes that will fill you up and keep your blood sugar stable.
These waffles are a basic recipe that anyone eating gluten-free or Paleo will want to try for a quick, easy breakfast. Don't have a waffler? You can cook the same recipe as pancakes.
The waffler I recommend is this Cuisinart Belgian Waffler. It’s lightweight, easy to use and reliable from waffle to waffle. I use a mild, no-taste cooking spray like avocado oil, because with a dense waffle like this one, the last thing you want is for your waffles to stick!
If I weren’t using a spray, my preference would be to brush on MCT oil (read about why here).
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Why use cassava flour for waffles?
- Cassava flour is an easy substitute for wheat flour because it behaves like wheat flour and doesn’t have a strong taste, which makes it great for baking or thickening sauces (per WebMD).
- Cassava flour is gluten-free.
- Compared with other gluten-free flours, such as coconut or almond, cassava flour has a low fat content. It has a high water content and a lower calorie density than flours like corn, plantain, rice, coconut, sorghum, and wheat.
The coconut milk helps keep this breakfast's carbohydrates in balance. And anyway, we eat this as a weekend breakfast - a treat, rather than for every day.
How to Make the Best Cassava Flour Waffles
Before getting started make sure you have the following tools and equipment:
- waffler
- cooking spray
- one large and one small mixing bowl and spoon
- a measuring cup to transfer the batter to the waffler (mine takes ¾ cup of batter)
- tongs to retrieve the waffles from the waffler
- a plate
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Combine the dry ingredients
Whisk all the dry ingredients together in a large bowl.
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Mix the wet ingredients
Stir the wet ingredients in a small bowl. Why do we want to mix the wet and dry ingredients separately?
- The baking soda in the dry ingredients is the leavening that will make your waffles rise to light fluffiness. The apple cider vinegar will start the chemical reaction with the baking soda upon contact.
- You want to wait as long as possible to combine the two, so that the bubbles from the reaction make the waffles rise in the waffler as much as possible! I mix the wet into the dry when the waffle iron is almost ready to cook, and cook all the waffles one after the other.
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Prepare the waffle iron
- Follow the instructions on your waffle iron for preheating time, when to spray the surfaces with the cooking spray, and how to know when the waffles are done.
- My Cuisinart waffle iron’s lights indicate when the waffles are done, but I also pay attention to the aroma and to how much steam is coming from the waffles. These waffles are quite dense, and I typically cook them for a minute more after the “done” light comes on. Get to know your waffle iron!
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Pour the wet ingredients into the dry and mix well.
- Cassava and arrowroot flours are very fine, and will tend to fluff out of the bowl if you pour the dry into the wet.
- Cassava and arrowroot are both light flours that mix easily, but you want to be sure there aren't any clumps of flour left. You may need to add a little more coconut milk (or simply a small amount of water), if the batter’s too thick. Thickness will also depend on how thick the coconut milk is.
- If the batter is as thick as you see below (which I get with Thai Kitchen coconut milk), I add another ¼ cup of water.
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Cook the waffles
In my waffler these take 4 to 5 minutes per side. I make them browner on the outside, giving a crisp outside and a soft inside. A thinner batter will cook a little faster than a thicker one, too.
- TIP– since the Cuisinart waffle iron has a non-stick surface, I use nylon-tipped kitchen tongs to remove the waffles. The tongs let me remove the waffle gently so as not to break it, and also not to scratch the cooking surface.
What Do You Top Paleo Cassava Flour Waffles With?
To keep the carbohydrate content as low as possible, I go for low-glycemic index berries and little or no little syrup, preferring non-dairy yogurt on mine. However, since these are a weekend treat, maple syrup or honey are always on the table for others in my family, and I might include bananas and other fruit toppings.
What to Serve with Waffles?
- Serve your waffles with chicken in gravy - recipe soon!
- Avocado - mash it and to top with a savory waffle
- Eggs - imagine a waffle benedict, with hollandaise
- Sour cream or yogurt (dairy or non-dairy) - for both savory and sweet waffles
- Granola - for a little extra crunch
- Applesauce, cinnamon and nuts
Recipe Notes & Tips
- Use maple syrup rather than honey if vegan
- Cut the maple syrup in half for a more savory waffle, or omit it and include a little more oil
- Sometimes I use an MCT/Chia/Avocado blend that Costco carries rather than straight MCT oil in the waffles - both are mild-flavored
Can you Freeze Waffles?
To freeze any leftovers, first allow your waffles to cool to room temperature. Layer the waffles in a freezer-safe container with a sheet of waxed paper or parchment paper between them. Or you can stack them, also separated with waxed paper, in freezer-safe ziploc bags, though they will last better if you wrap the stack with freezer paper inside the plastic bag, then remove as much air as possible. Freeze for up to one month.
To reheat, allow your waffles to thaw in the refrigerator overnight. Then toast in a toaster oven, for best results, for 1-2 minutes; or microwave for about 1 minute depending on the setting.
Try these other easy breakfast recipes
If you make this or any of the recipes on A Meal In Mind, please let me know! Or if you like the recipe, leave a comment, rate it, post pictures on Facebook or Twitter. Hashtag a photo #amealinmind on Instagram. I’d love to see what you come up with.
Thank you so much for visiting!!
Beth
Paleo Cassava Flour Waffles
Equipment
- Waffle iron
- Nylon-or silicone-tipped tongs
- Cooking spray (avocado oil)
Ingredients
- 1 ¼ cup cassava flour
- ¼ cup arrowroot starch/flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 3 teaspoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- ¼ cup melted coconut or MCT oil
- 13.5 ounces full-fat organic coconut milk
- 1 tablespoon vanilla extract
- Toppings such as fruit, non-dairy yogurt, syrup
Instructions
- Assemble the ingredients.
- Add all of the dry ingredients to a large bowl. Whisk well to combine.
- In a small bowl, mix together the wet ingredients.
- Pour the wet ingredients into the dry and mix well to combine. You may need to add a little more coconut milk (or simply a small amount of water), if it’s too thick. Thickness will depend on how thick the coconut milk is. When I used Thai Kitchen coconut milk, I add ¼ cup of water. If you don't add the water, the waffles may come out more square than round.
- This batter will be thicker than a typical pancake batter, but that will help it puff up into the Belgian waffle style. The waffle maker works as a press to flatten the waffle.
- Cook as you normally would, adding about a minute or longer of cook time than your maker suggests, watching carefully so as not to overcook. If you consistently add more time, adjust the waffle maker to a darker setting. On the Cuisinart waffle maker I set the dial to 4.5 to 5.
Notes
Nutrition
Nutrition information can't be guaranteed accurate, as each nutrition calculator, including HappyForks.com, has slightly different ingredients in its database and often doesn't contain all gluten-free and paleo food items. Another nutrition calculator can be found at VeryWellFit.
Please pin for later!
Sharon
These paleo waffles are a great alternative to heavy classic waffles. Pour on the syrup and don't worry about feeling weighted down later.
Beth
Yes, that's exactly what makes these waffles so great!
Enriqueta E Lemoine
I have my own Cuisinart waffle maker (the standing one), and since my son is a waffler lover, and I did have all the ingredients, I made your cassava flour recipe, and it turned to be delicious! Great recipe. Thanks for sharing!
Beth
So glad to learn you all enjoyed these waffles - they are so kid-friendly.
Cathleen
Okay, these waffles look right up my alley! I am definitely going to give them a go this weekend, thank you so much for the recipe!! 🙂
Beth
Cathleen, you are so welcome, the waffles are perfect for the weekend.
Deborah
I've considered buying this waffle maker, so I appreciate the recommendation. I've wondered about the double maker for use when family is here, but I like and trust the Cuisinart brand.
Beth
Deborah, this waffle-maker really takes the guesswork about when the waffles are done. I hope it works out great for you.
Natalia
Those waffles look really great. I wanted to eat them right now. They will be on our menu very soon indeed. Thanks for sharing this recipe!
Beth
Thanks, Natalia. I usually make a double batch for that very reason!
Charlotte Wilson
Fabulous thank you!
Beth
Thank you!
Kathryn
This waffle recipe is such a great way to use cassava flour! Perfect for a delicious breakfast, thank you!
Beth
These waffles are one of my favorite cassava flour recipes, too - they get that perfect crispness.
HEATHER PERINE
Ok I have yet to try cassava flour (I know..I know haha) but these waffles I think would be a great place to start! These seem so easy and super delicious!
Beth
Yes, this is a great starter cassava flour recipe because the texture and flavor are so good. Enjoy!
Megan
Hi Beth,
I don't know what I'm doing wrong! I followed the recipe and just used tapioca flour instead of the arrowroot because I don't have any. But this is the second recipe I've tried for cassava flour pancakes and they don't rise and never cook, They stay wet looking and I even put them on as fast as I could like you said. They also become so thick like a paste after the first waffle goes in. Let me know if you have any tips for me! I'm on an elimination diet based on a food sensitivity test for several months and I would love to expand my breakfast options. I can't have oat or almond so it's been really hard finding a flour substitute. Thank you!
Beth
Hi, Megan, that sounds really frustrating. Unfortunately, this is a very no-fuss recipe for me so I haven't had the issue you mention. I would think tapioca would sub for arrowroot just fine, though I haven't tried it. And even though the batter thickens after being mixed, they cook up fine in my waffler. You are using canned, full-fat coconut milk, right? If you used coconut milk from a carton it would be thinner. As far as tips, I've been playing around with different flours myself, just not posting any of the recipes yet. If you haven't come across recipes from the site below, you might be interested in the various flours mentioned, like cassava but also green banana flour and tigernut. There are plenty of almond flour recipes, too, though, so you will need to browse. Good luck! https://gundrymd.com/cassava-waffles-recipe/
Jacqueline Debono
I haven't tried using cassava flour before but these waffles look really good and sound a lot healthier than traditional waffles. I'm not sure if the flour is available here in Italy, but am going to look out for it!
Beth
I look forward to finding out if you will be able to find cassava flour in Italy. My daughter-in-law, who is gluten-intolerant, was able to enjoy small amounts of the local baked goods when they visited Italy a couple of years ago, so from her perspective you don't need to be as concerned!
kushigalu
What a interesting and healthy waffle recipe to try. Looks so delicious too. I will make this for my family soon. Thanks for sharing.
Beth
I hope your family will love these, Kushi.
Marisa F. Stewart
I'm so glad I found this post. First of all I've been staying away from waffles but once I saw this recipe for the paleo cassava flour ones I knew I found the jackpot. Then your suggestion about the avocado oil really helped me out. I've had issues with sticking but that oil did the job. Thank you.
Beth
There's nothing more frustrating than waffles that stick! I'm so glad you enjoyed the cassava flour recipe.
Aditi Bahl
loved the recipe. They came out just so delicious. My fam loved waffles and this recipe was bliss. Thanks for sharing.
Beth
Thanks so much for letting me know, Aditi!
Betsy Hall
Thank you for a recipe that uses the whole can of coconut milk.
I used 1 cup cassava, 1/4 cup brown rice flour.
I skipped the arrowroot and the honey/syrup.
I topped with hot applesauce and cinnamon.
Crunchy-delicious 🙂
Beth
Yes, I am always happy not to have coconut milk left over, too. Thank you for sharing your variations on the recipe, it sounds delicious! I always appreciate someone's ideas to avoid adding sweeteners, even honey.
Amy Kainu
Do you have a good replacement for the coconut? CNt do coconut in my house.
Kate
Thank you so much for sharing this simple yummy recipe. Since I don't tolerate COCONUT well, I replaced the full fat coconut milk with 12 oz. homemade almond milk. To replace the extra fat that you need from the coconut milk and the needed oil, I used 1/2 cup palm shortening for the oil and fat. Next time I'll add a hint more salt for my liking. These turned out beautifully!! The outside was a nice crispy deep golden brown and the inside was chewy but soft. I recommend letting these waffles
cook longer than a typical waffle to insure the perfect textures. Also, a note * I live at a very low elevation, so if you live at a higher elevation, you might need to alter the recipe a bit. Change up the amount of liquids used.
Beth
Hi, Kate, I know many readers will be interested that you subbed almond milk for the coconut milk and your other changes. I also cook mine longer than the typical, just because they are so dense! Thanks for this.