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.