My kids look forward to these every Monday and we make them weekly. This is the recipe I grew up with from my dad, but paleo-fied. We like them crispy but keep in mind if you want your waffles more thick, add more flour. Same with if they turn out too thick and you want them crispier, add more milk.
*Busy morning tip: Make extra of these, then freeze on a wire cooling rack in a single layer. This will allow them to freeze without getting smooshed or lose their crispiness. Once frozen, then you can store them all together in a freezer ziplock or storage container. We call them our Paleggos – our Paleo Eggos ; ). On a busy morning, just pop one of these into the toaster and get on your way!
- Waffle iron
- 2 eggs carefully separated
- 1/2 cup Extra light tasting olive oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cup almond milk or carton (not canned) coconut or other DF milk
- 1 3/4 cups cassava flour*
- 1 tablespoon coconut sugar
- Preheat waffle iron,
- In a small bowl, beat egg whites with a mixer until stiff peaks form. You might feel this is too "fussy" and be tempted to skip it. Don't! It gives the waffles their light crispiness.
- Combine all other ingredients (including egg yolks) in a large bowl. Stir to combine. **BATTER CHECK: See note below for what batter consistency should be like.
- Once combined, gently fold in egg whites (batter should be lumpy – don’t beat in the egg whites, these will make these waffles fluffy!).
- Cook in waffle iron per your waffle irons directions. My waffle iron is a 4.5" deep belgium waffle pan and this makes five 4.5" circle waffles. Amount of waffles made will vary based on the size of your waffle maker. Also, I don't need to spray my waffle iron with cooking oil before making these, as the higher oil content in this recipe doesn't stick, but test your waffle iron.
- Enjoy topped with maple syrup, ghee, nuts, berries and whipped coconut cream, or nut butter.
- To freeze - lay in a single layer on a cooling rack. Once frozen, then you can store all together in a glass dish or freezer gallon ziplock. Toast or microwave straight from the freezer to reheat. Great for fast breakfasts or after-school snack!
SUBSTITUTIONS - Can't do coconut or nuts? Use oatmilk and maple sugar instead of the other milks and coconut sugar.
Can't find cassava flour? I buy it here on Amazon fairly affordably. You can also use: 1 cup almond flour + 1 cup tapioca flour + 1/2 cup coconut flour if you prefer! This is a great LOW CARB/KETO option too!
DOUBLE CHOCOLATE WAFFLE VARIATION - Add 1 tablespoon vanilla, increase the coconut sugar to a 3 tablespoons, and swap out 1/3 cup of the flour with cocoa powder (so 1 cup + 2 tablespoons cassava flour and 1/3 cup cocoa). Refer to the above note on batter consistency and adjust as needed. Add 1/3 cup dairy-free chocolate chips to make them "double" chocolate, if desired, we prefer the Enjoy Life mini chips.
All waffles are delicious with my Paleo Whipped Coconut Cream. You can also stir blueberries or chocolate chips into the batter - delicious!
CHOCOLATE CHIP VARIATION - Add 1 tablespoon vanilla and 1/3 cup dairy-free chocolate chips. We prefer the Enjoy Life mini chips.
STRAWBERRY WAFFLE VARIATION - Finely crush 2 cups (about 1 oz) of freeze-dried strawberries and stir into the batter, adding an additional 1/2 cup almond milk or dairy-free milk as well, prior to adding the whipped egg whites
LEMON WAFFLE VARIATION - Add 1 teaspoon lemon extract and the zest of 1 large lemon (about 2 tablespoons) to the waffle batter, preparing and cooking as shared in original recipe. Can also add 1 tablespoon poppyseed for a lemon poppyseed waffle.