These Crispy Paleo Waffles are everything. Crispy, slightly sweet, and so fluffy! These waffles can hold their own against any conventional waffle recipe, making this the perfect recipe for paleo skeptics.
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, add a bit of stevia and mash. I top the waffles with the sweet, tart berry mixture and some raw almond butter. Heaven.
- Adding the apple cider vinegar to the almond milk mimics the reaction you would get from using buttermilk. When it is added to the baking powder it reacts and makes tiny air bubbles which help give the waffles a light and airy texture.
- The number of waffles per recipe usually varies based on size and type of waffle maker. Mine makes about 4 waffles using a little less than ½ cup of batter per waffle.
- If you can't tolerate eggs, you could try using a flax egg in place of the regular egg. Just mix 1 tbsp. of flax meal with 2.5 tbsp. of hot water, stir and let sit for 5-10 minutes before adding to the recipe. With that said, I have not got a chance to test this in this particular recipe yet so if you try a egg substitute let me know how it works out!
- Freeze extra waffles! See instructions for freezing below.
Only a few simple pieces of kitchen equipment are needed for this recipe.
- Waffle Iron - Almost any waffle iron will do. Make sure it has a good non-stick cooking surface or be sure to use coconut oil or cooking spray.
- Mixing Bowls
I am a big fan of doubling this recipe and freezing the waffles to have a quick and nostalgic toaster waffle available whenever I am wondering what to make for breakfast. This is a great thing to do if you have kids!
To freeze, I make the recipe as described in the recipe card. I cut the waffles into 4 pieces using kitchen scissors. If you have a small square waffle iron you may be able to get away without cutting them. The goal is for them to easily fit in a toaster.
I then will put the waffles in a freezer bag. I separate each layer with parchment paper to keep them from sticking. This works great!
These crispy paleo waffles can be kept in the freezer for up to 1 month. Just pull from the freezer and pop in to the toaster for a perfect toaster waffle in minutes!
How To Use Frozen Waffles
Don't limit yourself to standard waffle toppings! While syrup and butter is hard to beat, the possibilities are endless.
- Avocado toast! Simply just toast the frozen waffle and top with smashed avocado and some salt. Perfection.
- Paleo breakfast sandwich, anyone? Toast two quarters of a waffle. Top with bacon, a gooey egg and avocado for the perfect egg sandwich.
- PB&J. Like I mentioned before, I love doing mashed berries and raw almond butter on top of the toasted waffles. It is sweet, tart and super satisfying with a little crunch from the toasted waffle.
- Keto Whipped Cream
- Paleo Banana Flour Pancakes
- Honey Cornmeal Pancakes
- Paleo Cinnamon Coffee Cake Muffins
- Whole30 Breakfast Sausage
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Crispy Paleo Waffles
- Waffle iron
- Mixing bowl
- Combine apple cider vinegar with almond milk, mix and set aside.
- Combine all dry ingredients (almond flour, tapioca starch, coconut sugar and baking powder). Mix together.
- Preheat waffle iron according to manufacturer's instructions.
- Add remaining ingredients to dry mix. Pour in almond milk mixture. Whisk together until smooth. Avoid over mixing.
- Grease waffle iron with cooking spray or coconut oil. Using a ladle or measuring cup pour batter into waffle iron. Cook according to waffle iron manufacturer's instructions. Repeat until all the batter is gone.
- Serve immediately.