Best ever paleo waffles. Light and fluffy on the inside, nice and crispy on the outside. Ahhhh is there anything better than waffles on a weekend morning? I do love pancakes, but there’s just something about waffles that feels extra special and comforting. Especially when topped with a nice dollop of coconut whipped cream and drizzled with rich, decadent maple syrup. Yum!!!!!
Since I cleaned up my diet a few years ago and started eating mostly paleo, I’ve tried countless paleo and gluten free waffle recipes. Some have a been great and some have been almost inedible. Y’all. Why do people put bad recipes out there on the internet?? Why?!? It’s so frustrating. No, I don’t want your soggy, gummy, dense paleo waffles. NO. That’s not what waffles are supposed to taste like. And I just wasted my time and overly-priced paleo ingredients. Thanks a lot. Okay, rant over.
Whether this is your first paleo waffle recipe or you’re a veteran paleo waffle connoisseur, my paleo waffle recipe will not disappoint. I promise. I think waffles should be crispy, yet fluffy. Light, yet filling and satisfying. These are just that. And they’re super easy to make!
Now for a few cooking tips: For the best results, I highly recommend measuring your ingredients using a food scale. It’s more precise, quicker, and easier. But if you don’t have a food scale, I’ve provided volume measurements for you to use.
The batter for these waffles is pretty thick, so you will need to spoon or scoop it onto the waffle iron and then spread it out with a silicon spatula. It’s definitely not a pourable batter.
Let’s also talk about cooking time for a minute. Waffle doneness is such a personal preference. I like my waffles crispy, but still light brown in color. That’s usually around 2 minutes in my waffle iron. My husband likes them even less cooked than that! Like only about a minute in the waffle iron. Others like theirs super crispy and darker brown with an intense nutty, almost burnt flavor. Whatever your preference is, just adjust the cooking time to your liking! Anywhere from about 1 to 5 minutes.
- ¾ cup tightly packed (130g) blanched almond flour
- ½ cup (66g) arrowroot powder
- 1 Tbsp (9g) coconut flour
- 1½ tsp double acting aluminum-free baking powder
- ¼ tsp sea salt
- 3 eggs
- ½ cup cashew or almond milk
- 3 Tbsp coconut oil or butter, melted (room temperature)
- 2 Tbsp maple syrup
- 1 tsp raw apple cider vinegar
- 1 tsp vanilla extract
- 15-20 drops liquid stevia (optional)
- In a large mixing bowl, whisk together dry ingredients and break up any clumps in the flours.
- In a medium mixing bowl, whisk together wet ingredients.
- Pour wet ingredients into the dry ingredients and stir to mix with a mixing spoon or silicon spatula. The batter should be thick.
- Preheat your waffle iron.
- Once the waffle iron is hot, brush or spray with a some coconut oil or avocado oil. This is important even if your waffle iron is non-stick.
- Next, spoon or scoop the batter onto the bottom of the waffle iron and spread it out using a silicon spatula.
- Close the iron and let the waffle cook to your desired doneness. The cooking time will depend on the heat of your waffle iron and how crispy you like your waffles. A good guideline is 2 to 3 minutes per waffle.
- Carefully remove the waffle with a fork and toss it between your hands a few times before placing it on a plate. This may sound a little silly, but it will prevent your waffles from getting soggy. Alternately, you can place the waffles on a cooling rack for a minute or so before moving them to plates for serving.
- Repeat the process with the rest of the batter.
- This recipe makes 4 large Belgian-style waffles or about 8 regular waffles.
- Serve with your favorite toppings. Some of my favorites are coconut whipped cream, maple syrup, butter, dairy-free chocolate chips, and fresh berries!
What is your favorite breakfast or brunch food? I’d love to hear from you in the comments section!