These classic paleo waffles are crisp on the outside, soft and fluffy on the inside, freezable, and family approved! Gluten free, grain free, dairy free, refined sugar free, and easy to make.
Everyone has a “waffle memory”, right?! Special comfort foods usually involve special memories, and, when it comes to recreating paleo versions of old favorites, these memories are my motivation!
Now, for me, my memory involved Eggo toaster waffles rather than anything homemade, but memories are memories (and those Eggo waffles are pretty darn delicious, too.)
And, the waffles weren’t a breakfast memory, either. They were a second dinner/dessert for me when I was about 10 or 11 years old. Don’t worry, I’ll explain.
In 4th grade my family made a move from Queens (NYC) out to the suburbs (Long Island) and my mom had a much longer commute as a result.
Most nights she would come home somewhere between 7:30 and 8:30, and when she sat down and ate dinner, I sat down with her and ate waffles. Toaster waffles, drenched in pancake syrup (of course) became my hang-out-with-mom comfort food, and I believe the ritual lasted at least a year.
I’m not sure when or why it ended, but I can’t think about waffles now without remembering my second-dinner-waffle-ritual. It’s sort of a bittersweet memory, and makes me feel grateful for the gift blogging has given me – being able to work from home and be with my kids!
Anyway, since there’s no way I’ll ever be buying Eggo waffles again, I’ve been wanting to create really delicious, classic, homemade paleo waffles that my kids and husband actually like. Bonus if you can freeze them (you can!!) and toast them like the Eggos 🙂
I tested this waffle recipe about 6 times before feeling like I really had the final version. Luckily, they’re super easy to make, so 6 tries didn’t even kill me. In fact, since they’re freezable, nothing had to go to waste, not even the “fails”.
My goal was this – great taste (just sweet enough, not too much coconut flavor) and great texture (crisp outside, soft fluffy inside.)
During my Google research regarding making perfect waffles, I learned that many recipes will have you separate your eggs, beat the whites until stiff peaks form, and add them to the batter last.
I tried this with my last batch to see if it made a difference, and I did notice that the waffles came out lighter in texture, but not by a whole lot. Since it’s an extra step that adds to your prep time and requires an electric mixer, I would only do this if you NEED to make sure you do everything possible to get crispier, lighter waffles.
Otherwise, you can simply add the whole eggs to the batter and skip the instructions to beat the egg whites. The higher fat content in this waffle recipe, versus a pancake recipe, seems to be responsible for getting that highly desired crispy outside!
So, as for the kids, they actually only got to eat the frozen version (re-toasted, of course!) since I did all my testing during school hours. The result? Even my pickiest (the little guy) LOVED them. Phew!! I was almost scared to have them test, so much at stake! I hope you guys are ready for waffles, whether it’s breakfast, weekend brunch, or second dinner, or whenever you feel like it. Let’s go!
Classic Paleo Waffles {Grain Free, Dairy Free}
Classic Paleo Waffles {Grain Free, Dairy Free}
These classic paleo waffles are crisp on the outside, soft and fluffy on the inside, freezable, and family approved! Gluten free, grain free, dairy free, refined sugar free, and easy to make.
Ingredients
- 3 eggs room temp, separated**
- 1/2 cup organic coconut milk full fat or light
- 6 Tbsp coconut oil refined, melted and cooled to almost room temp
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder *see note to make paleo corn free baking powder, if desired
- 1/2 tsp sea salt
Instructions
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In a mixing bowl or large measuring cup, combine all the dry ingredients
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In another bowl, whisk together the egg yolks**, coconut milk, maple syrup, coconut oil and vanilla, then pour this mixture into the dry ingredients and mix by hand until well combined.
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If separating the eggs, beat the egg whites on high speed with an electric hand mixer until stiff peaks form, then fold egg whites into batter to combine.
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Heat your waffle iron and brush it well with coconut oil (I love this brush!)
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Pour batter into the center of iron, gently spreading just a bit before closing. Cook waffles according to your waffle iron’s instructions. This recipe will make about 4-6 servings but may vary depending on your iron. I use this round one and love it - no sticking!
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Serve with optional toppings such as berries, nut butter, coconut whipped cream and additional maple syrup. Enjoy! *See note about freezing for later use.
Recipe Notes
*You can freeze the cooked waffles and toast them in a toaster, toaster oven, or regular oven if you want to make these ahead of time.
**I’ve made these waffles with and without separating the egg whites and yolks, and the difference in texture is fairly minimal if you choose not to separate the eggs and beat the whites. If not separating, simply whisk together the whole eggs with the wet ingredients.
Nutrition
What I Used To Make My Classic Paleo Waffles:
Want More Delicious Paleo Breakfast Treats? Try One of these!
Paleo Pumpkin Pancakes {Nut Free}
Apple Cinnamon Pancakes {Nut Free}
Banana Blueberry Breakfast Cookies {Vegan}
Pecan Cranberry Orange Muffins
Apple Cinnamon Breakfast Bake {Sugar Free, Vegan}
Maple Pecan Banana Breakfast Bake {Vegan}
Sweet Potato Apple Breakfast Bake {Whole30}
Tell Me!
BEST waffle toppings?
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These are hands down the best paleo waffles I have ever had! I am allergic to dairy and wheat and have been trying all sorts of recipes. The rest of my family loves these and they are picky eaters. Thank you for sharing, I will definitely make these again.
So good! I made a few substitutions as I cannot stand the flavor of coconut where it doesn’t belong. Palm shortening for coconut oil and almond milk for coconut milk, and I didn’t separate the eggs. And they are incredible! Thanks for the recipe! 🙂
I didn’t have any tapioca flour, so I subbed coconut flour.
I also added an extra tbsp of maple syrup, and I added a lot of milk because it wouldn’t pass in my waffle iron, it was fairly thick.
Turned out great!
Awesome, dependable waffle recipe! Love being able to make them in advance and freeze them. They are perfect toasted from the freezer! Also, if you have a Belgian waffle maker with deep pockets, these fluff up even higher and make lovely Belgian waffles (which freeze and re-crisp just as well)!
These are so yummy! Crisp on the outside, fluffy on the inside! I added 2/3 cup of fresh blueberries, and they still came out perfect.
Just as good as a classic waffle. I even froze the leftovers and they were still just as good two weeks later.
This recipe was fantastic, but I completely changed it with great success!
We have lots of allergies and diet restrictions over here so almond flour and coconut were out.
This is what I did in a doubled recipe:
5 eggs (unseparated)
3/4 cup cashew milk or soy
3 tbsp olive oil + 1 tbsp of ghee
2 tsp vanilla
2 cup cashew flour + 1/2 cup walnut flour
1/2 cup Arrowroot powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Mix wet all together first
Add all dry on top, and completely incorporate, let sit for 10min on counter
Thank you so much! Keep up the good recipes
Wow! These are great! Light, airy and delicious!
Some were super crispy-crunchy, some were softer. I doubled the recipe and kept them warm in a 200 degree oven, so not sure if it was that or maybe cook time?
They were sweet enough without syrup.
Breakfast for dinner, anyone?? Yes!!
Turned out awesome. I did whip the egg whites. Great chicken and waffles!!!
These waffles were very easy to make and delicious! Delicately crispy on the outside and chewy on the inside- huge hit with my family including my picky 9 year old! I printed the recipe to add to my binder- I’m sure we’ll make these often.