Paleo Tigernut Waffles (AIP-friendly, Egg-free, Vegan)

AIP Waffles made with Tigernut and Cassava Flour (Paleo, Vegan, Gluten-free and AIP friendly)

Fluffy, crispy and perfect catalysts for getting that fresh fruit into your body for breakfast!! These waffles are: nut-free, egg-free, gluten-free, grain-free… shall I go on? Everyone wins with these delicious AIP waffles!

AIP Waffles made with Tigernut and Cassava Flour (Paleo, Vegan, Gluten-free and AIP friendly)

When I want a treat for breakfast… I’m turning to my waffle iron. Just when I thought I couldn’t fit any more appliances in my kitchen, I said “to heck with that” and ordered it off Amazon. So worth it, guys. I do love a good pancake, but recently I’ve had to give up eggs for the AIP (Autoimmune Paleo Diet) and it is HARD to make a good AIP Pancake, let me tell you. But making AIP waffles is apparently quite easy πŸ™‚ And… they’re amazing so, win-win.

Since I love getting protein at breakfast and usually go lower on carbs (that’s what works best for me) – I like to add in some protein powder at times. If I’m eating this as a dessert, I’ll leave the recipe as is. I like Dr. Axe’s Ancient Nutrition Bone Broth Protein Powder – FYI. And VOILA. This recipe is very versatile, tastes great in sweet or salty dishes AND freezes very well. You can make these in bulk, freeze, and take one out to toast for any weekday morning.

AIP Waffles made with Tigernut and Cassava Flour (Paleo, Vegan, Gluten-free and AIP friendly)

RECIPE

AIP Waffles made with Tigernut & Cassava (Paleo, Vegan, Egg-free)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A lower carb waffle that’s allergen-friendly. These delicious waffles are crispy, fluffy and so flavorful! (AIP, Paleo, Egg-free, Gluten-free, Grain-free, Vegan)

Course: Breakfast
Cuisine: American
Servings: 8
Calories: 226 kcal
Author: Alison Marras
Ingredients
  • 3/4 cup Tigernut flour
  • 1/2 cup Cassava flour
  • 1/4 cup Arrowroot flour
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp sea salt
  • 1 cup Coconut milk full or low-fat works
  • 1/4 cup Coconut Oil liquid
  • 3 tsp Apple cider vinegar
  • optional: protein powder
Instructions
  1. First, heat your waffle iron. Mix all dry ingredients together with a whisk in a large bowl.

  2. In a smaller bowl, combine all liquid ingredients and stir well to combine.

  3. Pour the wet mixture into the dry and whisk together until you have a batter. It will be on the thicker side - if you're adding any protein powder, just pour in a little water (a tsp at a time) to help with any clumping).

  4. My waffle iron calls for 1/3 cup for each waffle, so I use a measuring cup to scoop the batter and pour in the centers - read your manual to confirm the amount and do the same.

  5. Close waffle iron and use according to your manual. I use mine on medium heat and wait for the light to go off before opening or sometimes I peek before then! Find your groove with your machine.

  6. As you're making the waffles, place them each on a grate so they don't get soggy and you can store in the oven on a keep warm setting until you're ready to serve.

  7. Serve or store these in the freezer for later use - simply pop them in the toaster before serving.

RECIPE NOTES

*Recipe adapted from Tasty Yummies

My waffle iron here.


AIP Waffles made with Tigernut and Cassava Flour (Paleo, Vegan, Gluten-free and AIP friendly)

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison


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Author: Alison Marras

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