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AIP Cassava Flour Waffles

AIP Cassava Flour Waffles
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These AIP Cassava Flour Waffles are crispy on the outside, soft on the inside, and perfect for breakfast or brunch. Made with nutrient-rich cassava flour and free from eggs, dairy, and gluten, they’re a wholesome treat that’s easy to customize for sweet or savory cravings.

Ingredients

Scale
  • 2 cups cassava flour (Otto’s brand recommended)
  • 2 cups milk of choice (coconut or tiger nut milk for AIP)
  • 6 tablespoons ghee or coconut oil (melted and slightly cooled)
  • ¼ cup collagen peptides (optional)
  • 2 tablespoons maple sugar or coconut sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon (optional)
  • ½ teaspoon baking soda (sifted)
  • ½ teaspoon sea salt

Instructions

Step 1: Preheat Waffle Iron

Plug in your waffle iron to preheat. Lightly grease it with coconut oil spray if it’s not non-stick.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together cassava flour, collagen peptides (if using), maple sugar, baking soda, cinnamon, and sea salt until evenly combined.

Step 3: Add Wet Ingredients

Pour in melted ghee or coconut oil, milk of choice, and apple cider vinegar. Mix well to form a thick batter. Avoid thinning it with extra milk—this consistency is key for fluffy waffles.

Step 4: Cook Waffles

Spoon batter into the waffle iron, filling about two-thirds full (approximately 5 ounces per waffle). Close the lid and cook for about 4 minutes or until golden brown and crisp. Steam escaping signals they’re almost done.

Step 5: Serve Warm

Carefully remove waffles using tongs or a spatula. Serve immediately with your favorite toppings like maple syrup, fresh fruit, or coconut yogurt.

Notes

Serving Suggestions:

Pair these waffles with fresh berries, whipped coconut cream, or crispy bacon for a complete meal. For savory options, top with sliced avocado or serve alongside sausage.

Tips & Tricks:

  • Use Otto’s cassava flour for consistent results; avoid starchier brands like Terra Soul or Anthony’s.
  • The batter should be thick—don’t thin it out! This ensures the waffles hold their shape without eggs.

Storage & Reheating:

  • Storage: Refrigerate cooked waffles in an airtight container for up to 5 days or freeze for up to 3 months. Freeze individually on a tray before transferring to a bag to prevent sticking.
  • Reheating: Reheat refrigerated waffles in a toaster oven at 350°F for about 5 minutes until crisp. For frozen waffles, thaw first before reheating to avoid sogginess.

Find it online: https://paleo.recipes/aip-cassava-flour-waffles/