Paleo Waffles
Light, crispy, and naturally grain-free, these Paleo waffles are ready in just 15 minutes—perfect for busy mornings or a cozy brunch. Freeze extras for quick, toaster-ready breakfasts all week.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 8 mini waffles 1x
- Category: Breakfast
- Cuisine: American, French
Ingredients
Scale
- 1 cup blanched almond flour (fine)
- ½ cup tapioca starch
- 2 tbsp coconut sugar
- ½ cup almond milk
- 1 large egg
- ¼ cup avocado oil
- 1 tsp apple cider vinegar
- 2 tsp Paleo baking powder
- 1 tsp vanilla extract
Instructions
- Preheat waffle iron and lightly grease.
- Whisk almond flour, tapioca starch, coconut sugar, and baking powder until smooth.
- Add almond milk, egg, oil, apple cider vinegar, and vanilla. Whisk until just combined.
- Pour just under ½ cup batter into waffle iron. Cook per manufacturer’s instructions until golden.
- Repeat with remaining batter. Serve warm or freeze for later.
Notes
- For extra lightness, mix almond milk and vinegar first to mimic buttermilk.
- Store cooled waffles in a freezer bag with parchment between layers. Reheat from frozen in toaster or oven.
- Substitute arrowroot for tapioca, or coconut oil for avocado oil as needed.
Find it online: https://paleo.recipes/paleo-waffles/