These Crispy Paleo Waffles are pure perfection! Made with almond flour and tapioca starch, these waffles are crispy, slightly sweet, and so fluffy! These paleo waffles can hold their own against any conventional waffle recipe, making this the perfect recipe for paleo-skeptics and waffles lovers alike.
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I love waffles. Not in a casual way, but similar to they way Leslie Knope loves waffles. I spent much of my pregnancy obsessing over making the perfect paleo waffles, and these, my friends, are it.
These waffles have everything a true waffle lover is looking for. They are crispy and golden on the outside. Airy and fluffy on the inside and have just a hint of sweetness.
My favorite way to enjoy these waffles is to microwave some frozen berries until thawed, mash them and top the waffles with the sweet, tart berry mixture, a drizzle of maple syrup and some raw almond butter. Heaven.
Need other great breakfast ideas? Try this Almond Butter Banana Bread (Paleo & Gluten-Free), these Almond Flour Banana Nut Muffins, or these High-Protein Overnight Oats (42 Grams of Protein!).
What I Love About This Recipe
I always find myself making a double batch of these waffles in our house! Here’s why they’re a favorite:
✔ Unbelievably Grain-Free – You’d never guess these waffles are completely grain-free—they’re that good! Perfect for serving to everyone, no special diet required.
✔ Versatile – I've tested this recipe with different oils, milk alternatives, and various ingredient swaps, and it always turns out delicious!
✔ Freezer-Friendly – The ultimate make-ahead breakfast! Pop them in the freezer and enjoy all week—just like toaster waffles, but better (and healthier!).
Need another great make-ahead breakfast? Try these Lemon Blueberry Overnight Oats.
Ingredients
Blanched Almond Flour – For the best results, use blanched ultra-fine almond flour—its fine texture and lack of almond skins make it ideal for baking. I don’t recommend using almond meal or swapping it for another type of flour, as it can affect the texture. Costco is my go-to for almond flour since it offers the best price per ounce!
Tapioca Starch – Also known as tapioca flour, this light and super-fine flour comes from the cassava root and helps give these waffles their fluffy texture.
Apple Cider Vinegar - Apple cider vinegar interacts with the leavening agents to create a light, airy texture while keeping the waffles crispy on the outside.
Coconut Sugar - Coconut sugar adds a hint of sweetness, but you can easily swap it for maple syrup, honey, or leave it out entirely for a more savory waffle—perfect for breakfast sandwiches!
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Tapioca starch can be replaced with cassava flour (from the same plant but slightly different in texture). Other options like potato starch, arrowroot starch, or cornstarch (not paleo) may work, though I haven’t tested them yet.
- Any type of milk or milk alternative can be used in place of almond milk. Even water will work in a pinch.
- Avocado oil can be replaced by any neutral flavored cooking oil, or melted (slightly cooled) coconut oil or butter.
- Regular white vinegar can be used instead of apple cider vinegar.
- I have not tested any egg replacements in this recipe. One of my readers tested a flax egg with good results. I also think adding ¼ teaspoon of cream of tartar in place of the egg will work, but I will circle back after testing this substitution.
For more substitution ideas, check out the comments section, where readers have shared their own swaps! If you try any modifications, let us know what works by leaving a comment!
How to Make Paleo Waffles
Step 1: Preheat waffle iron according to manufacturer's instructions.
Step 2: Combine all dry ingredients (almond flour, tapioca starch, coconut sugar, and baking powder). Stir until there are no lumps and everything is well-combined.
Step 3: Add the remaining ingredients to the dry mix (almond milk, egg, oil, apple cider vinegar, and vanilla). Whisk together until smooth. Avoid over-mixing.
Step 4: Grease the waffle iron with cooking spray or coconut oil, if needed. Using a ladle or measuring cup, pour batter into the waffle iron (you will need just under ½ cup of batter for most standard waffle irons and about 3 tablespoon for a mini waffle maker). Cook according to the waffle iron manufacturer's instructions. Repeat until all the batter is gone.
Commonly Asked Questions
You only need a few basic kitchen tools for this recipe. A waffle iron is essential—most types will work, but be sure it has a good non-stick surface or use coconut oil or cooking spray. I love using this mini waffle maker for freezer-friendly waffles—it's only around $10! You'll also need a mixing bowl to combine your ingredients and a whisk to ensure a smooth batter.
I love doubling this recipe and freezing the waffles for a quick, nostalgic toaster-friendly breakfast—especially handy if you have kids! After making the recipe, I cut the waffles into quarters with kitchen scissors so they fit easily in the toaster, or use a mini waffle iron.
To freeze, allow the waffles to fully cool, then layer the waffles in a freezer bag with parchment paper between each one to prevent sticking. They keep well for up to a month.
When you're ready to enjoy, just pop one in the toaster or oven—they reheat quickly, so keep an eye on them to avoid burning. Perfectly crispy and ready in minutes!
Baking powder can often contain cornstarch and is not always paleo. To make paleo baking powder, combine 2 tablespoons of cream of tartar, 1 tablespoon of baking soda, and 1 tablespoon of tapioca starch.
Serving Ideas
Don’t feel limited to classic waffle toppings! While a drizzle of maple syrup and a bit of salted coconut oil or dairy-free butter is always a winner, these paleo waffles are incredibly versatile. Try mixing things up:
Avocado Toast: Toast a waffle and top it with smashed avocado and a pinch of salt. Simple, savory perfection.
Paleo Breakfast Sandwich: Toast two mini waffles and layer with bacon, a runny-yolk fried egg, and avocado for a hearty, grain-free breakfast sandwich.
PB&J: Top a waffle with almond butter and mashed berries for a sweet, tart, and satisfying combo.
I use these waffles on this Breakfast & Brunch Charcuterie Board
Dietitian Notes
- Each mini waffle packs 4 grams of protein, 11 grams of net carbs, and 2 grams of fiber—a great balance for a more satisfying breakfast.
- Thanks to the almond flour, these waffles offer more protein and fiber than traditional versions, helping to keep you full longer and support more stable blood sugar levels.
Want some other great almond flour recipes? Try these Almond Flour Cocoa Cookies, these Almond Flour Corn Muffins, or these Almond Flour Peanut Butter Cookies.
Recipe Tips
- The addition of apple cider vinegar creates a buttermilk-like effect, reacting with the baking powder to form tiny air bubbles that give the waffles a light, airy texture. I usually mix the ACV and almond milk together first, but combining all the wet ingredients at once works just fine—this recipe is very forgiving!
- The number of waffles you’ll get depends on your waffle maker: about 4 standard waffles, 2 large Belgian waffles, or 8 mini waffles.
- Double the batch and freeze extras for quick, easy weekday breakfasts—just toast and go!
Try These Other Great Breakfast Recipes
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Crispy Paleo Waffles
Equipment
- Waffle iron
- Mixing bowl
- Whisk
Ingredients
- 1 cup Blanched almond flour fine
- ½ cup Tapioca starch
- 2 tablespoon Coconut sugar
- ½ cup Almond milk
- 1 Large egg
- ¼ cup Avocado oil
- 1 teaspoon Apple cider vinegar
- 2 teaspoon Baking powder paleo *see notes
- 1 teaspoon Vanilla extract
Instructions
- Preheat waffle iron according to manufacturer's instructions.
- Combine all dry ingredients (almond flour, tapioca starch, coconut sugar, and baking powder). Stir until there are no lumps and everything is well-combined.
- Add the remaining ingredients to the dry mix (almond milk, egg, oil, apple cider vinegar, and vanilla). Whisk together until smooth. Avoid over-mixing.
- Grease the waffle iron with cooking spray or coconut oil, if needed. Using a ladle or measuring cup, pour batter into the waffle iron (you will need just under ½ cup of batter for most standard waffle irons). Cook according to the waffle iron manufacturer's instructions. Repeat until all the batter is gone.
- Serve immediately, or freeze and reheat in the toaster or oven.
Notes
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- The addition of apple cider vinegar creates a buttermilk-like effect, reacting with the baking powder to form tiny air bubbles that give the waffles a light, airy texture. I usually mix the ACV and almond milk together first, but combining all the wet ingredients at once works just fine—this recipe is very forgiving!
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- The number of waffles you’ll get depends on your waffle maker: about 4 standard waffles, 2 large Belgian waffles, or 8 mini waffles.
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- Double the batch and freeze extras for quick, easy weekday breakfasts—just toast and go!
Aiden says
Best waffles I have had in a long time!
I used full fat coconut milk instead of almond milk, but it’s still turned out amazing.
foodbornewellness.com says
So awesome to hear! I love how versatile this recipe is. I've even used water before in place of almond milk and it worked fine. Thanks for trying and rating the recipe!
Natalya says
Those were the best almond flour waffles I've made so far! I only made one modification - added a quarter cup of sliced almonds. The crispiness and texture and the flavor were fantastic. Thank you!
foodbornewellness.com says
Thanks for trying the recipe, Natalya! And, I'm so happy you liked it. The sliced almonds sounds amazing!
Suzanne says
I added 2T flax meal and cut the sweetener to 1.5 T coconut sugar, used olive oil. These will be our go-to from now on. Great flavor , quick, so tasty we ate them without syrup!
foodbornewellness.com says
This is such a versatile recipe! I need to update it with all the subs I have used, but I haven't had it fail yet. thanks so much for the info and glad you enjoyed it!!
Daniela says
Very good. I used arrowroot instead of tapioca flour since that’s what I had. The texture was great and I honestly can’t tell the taste difference between these and a buttermilk flour pancake. Thanks for the recipe!
foodbornewellness.com says
Thanks for sharing that substitution, Daniela! It is always helpful to hear what kind of subs worked out. Thanks for trying the recipe and glad you liked it!
Debbie says
This recipe is amazing...best recipe for Belgian waffles I have ever found. Been searching for a recipe that wasn't like overcooked pancakes forever and I've finally found it! Thank-you for sharing this recipe. My husband and I drive nearly an hour and pay over $10 each for waffles like these...light and crispy. Feels like I hit the lottery. 😉
foodbornewellness.com says
I can tell you are a die-hard waffle lover like myself. I am happy you found this recipe and gave it a try! Grain-free waffles really are an art form haha
Taya says
So crispy, so delicious! U used an egg substitute and they turned out awesome. Great freezer waffles that reheat super well in the toaster. I highly recommend!
foodbornewellness.com says
Yes! I am so glad you liked them. They are one of my faves! What egg substitute did you use? It is helpful to know what substitutes work for other readers!
Taya says
I used the Ener-G egg replacer. The powdered stuff in the yellow box 🙂
foodbornewellness.com says
Thanks for sharing! That is super helpful!
Liz says
These waffles are an amazing game changer for breakfast! Perfectly crispy, not overly sweet, and quite filling. Better than any non-Paleo waffle I’ve ever had!
foodbornewellness.com says
Thanks for the feedback, Liz! I love these waffles and am glad you enjoyed them as well!