AIP Breakfast Waffle Recipe (Eggless, Vegan, Paleo)

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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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Half finished plate with a waffle topped with banana slices and syrup.

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. 

 
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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.

Plate with waffles topped with banana slices, syrup and cinnamon.

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.

Plate with waffles topped with banana slices, syrup and cinnamon.

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.

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Plate with waffles topped with banana slices, syrup and cinnamon.

RECIPE

4.1 from 10 votes
AIP Breakfast Waffle Recipe (Eggless, Vegan, Paleo)
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, Dessert
Cuisine: American
Diet: GlutenFreeDiet
Keyword: AIP, aip desserts, aip waffles, dairy-free, egg-free, vegan, waffles
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 directly or store these in the freezer for later use - simply pop them in the toaster before serving.

Nutrition Facts
AIP Breakfast Waffle Recipe (Eggless, Vegan, Paleo)
Amount Per Serving
Calories 226
* Percent Daily Values are based on a 2000 calorie diet.

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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Recipe Rating




  • AmandaJune 14, 2017 - 3:17 pm

    My waffle iron is my one of my favorite purchases too! I will never turn down a griddled catalyst, any time of day. 🙂

    ReplyCancel

  • […] & Cassava Flour Waffles (recipe courtesy of Food By Mars) topped with Kite Hill Yogurt, Georgia Grinders Pecan Butter, Wildway […]ReplyCancel

  • Janille DuttonMarch 16, 2019 - 1:28 am

    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!!ReplyCancel

    • Alison MarrasMarch 17, 2019 - 4:59 pm

      YAY!! That sounds delish.ReplyCancel

  • CriistinaApril 10, 2019 - 3:55 am

    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!ReplyCancel

    • Alison MarrasApril 11, 2019 - 4:33 pm

      So happy to hear you love it!! Thanks for sharing 🙂ReplyCancel

  • […] AIP Tigernut Waffles […]ReplyCancel

  • […] AIP Tigernut Waffles […]ReplyCancel

  • LynnJuly 28, 2019 - 1:47 pm

    I am excited to try these waffles!  Typically, how much protein powder would you add?  thank you!ReplyCancel

    • Alison MarrasJuly 30, 2019 - 5:03 pm

      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!ReplyCancel

  • EmmaSeptember 30, 2019 - 9:24 am

    I have an intolerance to cassava / tapioca is there a substitute I can use for this flour please?ReplyCancel

    • Alison MarrasOctober 18, 2019 - 4:56 pm

      I haven’t tried another flour but perhaps arrowroot?ReplyCancel

  • Theresa ChoMarch 1, 2020 - 5:20 am

    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!! ReplyCancel

    • Alison MarrasMarch 7, 2020 - 10:15 pm

      YAY! My non-AIP friends and family also love them as their favorite waffles – it’s so great when it works out like that!ReplyCancel

  • […] Paleo Tigernut Waffles (Aip-friendly, Egg-free, Vegan), Food By […]ReplyCancel

  • EvanJune 28, 2020 - 3:14 pm

    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! ReplyCancel

    • Alison MarrasJuly 2, 2020 - 5:31 pm

      I’m so glad you enjoyed them! I agree, it’s nice to have a lower-sugar option in the morning 🙂ReplyCancel

  • Kendra PeraltaJuly 9, 2020 - 7:26 pm

    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.ReplyCancel

    • Alison MarrasJuly 10, 2020 - 2:54 pm

      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.ReplyCancel

  • JulieAugust 21, 2020 - 4:54 pm

    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!  ReplyCancel

    • Alison MarrasAugust 23, 2020 - 7:25 pm

      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.ReplyCancel

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