What’s Inside: A fluffy, crispy AIP breakfast waffle recipe made with tigernut and cassava flours. Serve right away or make ahead, freeze, and toast them on any weekday morning! These waffles are also nut-free, egg-free, gluten-free, grain-free, vegan… shall I go on? Everyone wins with these delicious AIP breakfast waffles!
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 when I’ve had to give up eggs for the AIP (Autoimmune Protocol) I realized how HARD it is to make a good AIP Pancake, let me tell you. But making AIP waffles is apparently quite easy 🙂 And… they’re amazing, so win-win. These fluffy yet crispy eggless waffles are the perfect catalysts for getting that fresh fruit or coconut yogurt (or whatever else you’d love to top them with) into your body for breakfast!! What I love about this recipe is that it is very versatile, tastes great in sweet or salty dishes, AND freezes very well. You can make these vegan waffles in bulk, freeze, and take one out to toast for any weekday morning.
Tip: To get your protein at breakfast, you can serve this alongside some crispy bacon or wild smoked salmon and even pile it high on your waffle for a savory version! You can also optionally add in some protein powder to the mix, or eat it with a protein shake (see below for product recommendations)!
This recipe is such a great one for your next brunch because it accommodates so many people with different food restrictions. As mentioned above I was on the Autoimmune Protocol (AIP) when I created this recipe. The Autoimmune Protocol is a short-term healing diet that focuses on repairing gut health, balancing hormones, and regulating the immune system. It also helps you to identify underlying food sensitivities and find the best diet that works for you. It is a great tool for people with an autoimmune disease. If you are interested in giving it a try, curious if it is the right tool for you, or need help navigating through it, I got you with plenty of recipes and a meal plan right here!
Traditional waffle recipes call for eggs, milk, and wheat flour. That means anyone with gluten, dairy, or egg sensitivity cannot eat them. Dairy, eggs, and all grains including wheat are also on the list of foods to initially eliminate on the autoimmune protocol. These gluten-free waffles not only avoid the above-mentioned ingredients, but they are alsonut-free and free of all animal products which means everyone can dig in, including your vegan friends. You might wonder what the heck these vegan waffles are made of? Keep reading and I’ll let you in on the secret.
Ingredients in AIP Breakfast Waffles
Tigernut flour: This naturally sweet grain-free flour does have a nutty flavor but is not made of nuts, it is actually made of a root vegetable. Tigernut flour is rich in fiber, vitamins, and minerals.
Cassava flour: Made of cassava another root vegetable, this grain-free flour is the closest to wheat flour. I love this cassava flour brand or this brand. (I’ve tested a couple of others that made the batter too dry).
Arrowroot flour: A starch of another root vegetable, frequently used in grain-free baking. I love this arrowroot flour brand.
Baking soda and apple cider vinegar: These twowork together to create the fluffiness. Remember that volcano in chemistry class? The bubbles that form when these two are reacting is what is helping with the texture.
Sea salt: Saltenhances flavors. Sea salt additionally has important trace minerals.
Cinnamon: Doesn’t need an explanation. Everything tastes better with cinnamon.
Coconut milk: Works as a milk substitute in this recipe. Opt for canned coconut milk (BPA-free can) without additives. Preferably only coconut and water. If you’re sensitive to coconut, you can sub another milk that works better for you but it may be a thinner batter (I’d recommend greasing your waffle iron and cooking it for less time – play with it)
Top waffles with coconut yogurt and raw honey or maple syrup for a simple, classic preparation with a sprinkle of cinnamon as seen in my photos!
Bring seasonal fruit into the scene by topping your waffles with fresh berries or stone fruit in the spring/summer and pears/apples in the fall/winter.
Make it a brunch party!These waffles don’t just taste amazing, they look beautiful as a spread. Make them in bulk by doubling or tripling the batch and serve it alongside fruit, bacon, dips, yogurt, syrup, and a delicious salad to make it a brunch as I do right here. P.S. If you’re worried about serving an AIP-friendly dish for the masses, you’ll see in my brunch post that I did just that and to particular food bloggers who know their stuff, no less. I kid you not when people had no idea they were even gluten-free. Everyone will love this.
Kid-approved minis – simply scoop out less batter than called for by your waffle machine and cook for less time to make mini waffles. These are great for dipping or sticking in a kid’s hand!
Tip: If you’re looking for a delicious caffeine-free, coffee replacement that’s AIP-approved to sip with your AIP waffle… this is my favorite!
More AIP Breakfast Recipes
Looking for more AIP-friendly breakfast recipes? Check out the recipes below.
First, heat your waffle iron. Mix all dry ingredients together with a whisk in a large bowl.
In a smaller bowl, combine all liquid ingredients and stir well to combine.
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).
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.
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.
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.
Serve directly or store these in the freezer for later use – simply pop them in the toaster before serving.
If using different milk, be sure to grease your waffle iron in case the batter is very thin and may stick.
The best Cassava flours to use are Anthony’s or Otto’s brands linked above. I’ve tried others that made the batter too dry.
Make sure your coconut milk is creamy, if it’s clumpy or separated, just throw it into a blender and mix for 30 seconds so it’s smooth. If it’s very cold/solid, heat it up first a bit or it might make for a stiff batter.
Make sure the coconut oil is melted.
Check your expiration dates on all your baking ingredients!
When combining the wet and dry ingredients, you should notice the baking soda and vinegar making fizzy bubbles (this is a good sign!)
If all else fails, and the batter isn’t working out, if you can tolerate eggs – throw 1 egg in it. Adding too much water to loosen the batter will make it stick to the waffle iron.
join the conversation
Great recipe, turned out really well! I would like to know if I can substitute the oil with applesauce for the next time I make them?
So happy you liked it! I’d tread really lightly with substitutions like that, I haven’t tried it and it can e a little finicky. Oil especially in a waffle iron is really helpful so it doesn’t stick.
Great recipe! Of course I was craving waffles and this hits the spot. I added a small overripe banana and it tastes even better!
ooh delish! so happy it hit the spot for you.
Loved this recipe as I’m adjusting to AIP! They came out perfectly using a 4” waffle maker. I froze the extras for the next time I crave waffles! Love that these use cassava and tiger nut instead of nut flours and the other healthy ingredients.
So happy you enjoyed! I love freezing a big batch!
This. Was. So. Good!
I haven’t been able to eat waffles in years, so this really made my day.
In reading other comments about it being crumbly, I’m wondering if the coconut oil wasn’t melted before added to the recipe. That would certainly do it!
I followed the recipe, added a little extra cinnamon and some vanilla as well. Soooooo good!!
WOOHOO! That’s a great point, those nuances can really make a difference.
These turn out perfect! We love them and I have made them numerous times. I throw the left overs in the fridge and pop them in the toaster to reheat…they are as good out of the toaster as they are fresh from the iron! I like to make them “gingerbread” waffles by adding ½ tsp of ginger and 2 T molasses. Thanks for such a wonderful recipe, it has saved me from caving in to a bad dessert decision many times 🙂
Oh I just love that gingerbread idea – delish! You’re so welcome. Enjoy.
This worked perfectly! I added a bit more canned coconut milk, full fat to make it a little less thick. My question is any idea on the nutrition info. I want to put it in my app for calories and such.
Great! so happy you enjoyed it. I don’t have nutrition info.
So so dry. The taste is good but the waffle fell apart in my waffle iron and it had a very gritty dry texture. Super bummed.
That’s too bad, Amanda! Most people have success and I’ve made them dozens of time over the years. Perhaps double-checking ingredients expirations and your waffle iron directions to ensure the right amount of batter was added? Spraying the waffle iron with oil is also helpful even if it’s nonstick, sometimes that wears off.
AMAZING! I can not even believe these were AIP waffles. The texture is wonderful, not gummy like every other waffle or pancake recipe I’ve tried. Thank you!!!!
YAY! I’m so happy to hear it!
These have become my go to waffle. I quadruple the dry ingredients and put that into a canister so I have to just scoop 1 1/2 cups and add wet ingredients to that. Or I often just make half a recipe when it is just for me. It makes a last minute decision to have waffles a simple one and so I enjoy them more often. My 7 year old grandson loved them and when he stayed with us for a few days, wanted to have the waffles every morning 🙂 He didn’t even want maple syrup on them and just added applesauce as a topping as I do. Thank you so much!
Julie, you’re a genius!! I’ve also thought of saving the dry mix and now you’ve proven to me that I should 😉 So happy it’s a staple in your house and that your grandson enjoys them with you! xo thanks for sharing.
Followed the recipe exactly! It was a dry, crumbly mess. What a waste of expensive flours and time, especially the clean-up. I added two eggs to the remaining batter and was able to salvage it to make pancakes. Super disappointed. There is not really a binder, so I should have guessed it wouldn’t work.
Hi Kendra, That’s a bummer! I’ve made them many times and many others have too and enjoyed it, not sure what could have gone wrong but glad you salvaged some.
These waffles are fantastic! A lot of AIP Waffle recipes go really heavy on the honey or plantains which is fine if you don’t mind the flavor. I personally like a more delicate and hearty flavor and this recipe was exactly what I was looking for. The texture and flavor were spot-on but my first batch came out somewhat dry. I added an extra quarter cup coconut milk, went up to 1/3 cup coconut oil, and added a tablespoon of vanilla extract (you can leave out to make more AIP friendly). They came out PERFECT!
I’m so glad you enjoyed them! I agree, it’s nice to have a lower-sugar option in the morning 🙂
These were incredible!!! Made these for my husband who’s on the AIP diet, but the rest of the family loved them too. I used coconut yogurt in place of the milk, so I had to use a little more to thin out the batter. But the texture and flavor were spot on, they rivaled the best wheat waffles I’ve made. Thank you!!
YAY! My non-AIP friends and family also love them as their favorite waffles – it’s so great when it works out like that!
I have an intolerance to cassava / tapioca is there a substitute I can use for this flour please?
I haven’t tried another flour but perhaps arrowroot?
I am excited to try these waffles! Typically, how much protein powder would you add? thank you!
Sadly, I had the same results as a few other people – so crumbly I couldn’t get it out of the iron in solid pieces. I wonder what the difference might be? Altitude? Anyways, I saw what one other commenter said about adding an egg so I did that and it helped. Otherwise taste and texture is great!
You’ll love them! I’d recommend making them without protein powder first just to see how the consistency should be of both the batter and the waffles, when I add protein powder, I mix everything without the protein powder first and then add it in slowly because it will usually absorb some liquid and you’ll likely want to add some more water to get it back to a similar consistency as it was without it. I normally add 1-2 servings of protein powder. Enjoy!
This recipe is so delicious. I keep going back to it over and over again. I can’t eat coconut so I sub in avocado oil and homemade tigernut milk. My favorite waffle recipe ever!
So happy to hear you love it!! Thanks for sharing 🙂
Love this! It’s so difficult to find egg, dairy, and gluten-free anything! I added organic coco powder to the second half of my batch :D. Thank you!!
YAY!! That sounds delish.
My waffle iron is my one of my favorite purchases too! I will never turn down a griddled catalyst, any time of day. 🙂
AMEN to that! xo
I don’t have a waffle maker but still made the batter because I was hoping the dough would work if I used it for pancakes. I didn’t. It stuck to the pan (I tried 4 times with 2 different pans) and when I tried to turn it, it crumbled into tiny pieces. So I guess the waffle iron is the only way for this. The breadcrumbs were good, though. They were the kind you can use for plum dumplings.