Crispy Paleo Waffles

Syrup drizzling over paleo waffles with strawberries and blueberries.

5 from 13 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American, French

Diet: Gluten Free

Servings: mini waffles

Calories: 187kcal

Author: Amanda McGillicuddy

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

US Customary - Metric

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

- 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!

Storage: Extra paleo waffles are best stored in the freezer. 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. Simply warm from frozen in the toaster or oven—they reheat quickly.

To make paleo baking powder, combine 2 tablespoons of cream of tartar, 1 tablespoon of baking soda, and 1 tablespoon of tapioca starch.

Nutrition