What’s Inside: A fluffy, crispy AIP breakfast waffle recipe made with tigernut and cassava flours. Make ahead, freeze, and toast them on a 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!
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AIP Breakfast Waffle Recipe (Eggless, Vegan, Paleo)
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 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.
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 these gluten-free waffles as a dessert, I’ll leave the recipe as is. I like Dr. Axe’s Ancient Nutrition Bone Broth Protein Powder – FYI. And VOILA.
What Makes These Waffles AIP
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!. Get on my waitlist for 1-on-1 coaching.
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, they are additionally nut-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.
- 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 two work 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: Salt enhances 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. I
- Coconut oil: Works as a butter substitute in this recipe. Opt for organic virgin coconut oil from a fair-trade source.
More AIP Breakfast Recipes
Looking for more AIP friendly breakfast recipes? Check out the recipes below.
- AIP English Muffin
- Salmon Salad Tartines
- One Pan Chicken And Veggies With Bacon
- Chicken Florentine Bone Broth Soup
- Favorite Savory Breakfasts
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)
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.
*Recipe adapted from Tasty Yummies
My waffle iron here.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!