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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.

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Breakfast/brunch
Cuisine: dairy-free, grain free, Paleo
Servings: 6

Ingredients

Instructions

  1. In a mixing bowl or large measuring cup, combine all the dry ingredients
  2. 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.
  3. 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.
  4. Heat your waffle iron and brush it well with coconut oil (I love this brush!)
  5. 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!
  6. 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

Calories: 350kcal
Carbohydrates: 13g
Protein: 8g
Fat: 31g
Saturated Fat: 16g
Cholesterol: 81mg
Sodium: 333mg
Potassium: 167mg
Fiber: 2g
Sugar: 3g
Vitamin A: 120IU
Vitamin C: 0.2mg
Calcium: 106mg
Iron: 2mg