Who doesn’t love waffles? Seriously. They’re cozy, comforting, and downright delicious. These AIP Cassava Flour Waffles are everything you want in a breakfast—crispy on the outside, soft and fluffy on the inside. The best part? They’re egg-free, dairy-free, and grain-free, making them perfect for anyone on the Autoimmune Protocol (AIP), paleo, or gluten-free journeys.
I first made these on a weekend when I was experimenting with cassava flour, and they were an instant hit. If you haven’t used cassava flour before, let me tell you—it’s a game-changer. It mimics traditional flour so well that you might even forget these waffles are AIP-friendly. Whether you’re on a healing journey or just swapping out your usual breakfast for something healthier, these are bound to become a family favorite.
Quick Recipe Snapshot
Time Commitment: 30 minutes total (10 minutes prep, 20 minutes cook)
Yields: 4 large waffles (or 8 smaller ones)
Skill Level: Super easy. Perfect even for beginners.
Equipment Check:
- Waffle iron
- Mixing bowls (you’ll need two)
- A whisk (or a hand mixer)
- Basic measuring tools
Make-ahead tip: Don’t want to make the batter fresh every time? Save it in the fridge for up to 4 days. Or batch-cook the waffles and freeze them. You’ll thank yourself later.
Ingredients You’ll Need
Main Ingredients:
- 2 cups cassava flour (trust me, Otto’s brand is worth it!)
- 2 cups milk (coconut or tigernut for AIP; use what works for you)
- 6 tablespoons ghee or coconut oil (melted but not hot)
- ¼ cup collagen peptides (optional for extra protein)
- 2 tablespoons maple or coconut sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon (optional, if you love a little spice)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Swaps & Substitutions:
- No ghee? Use avocado oil instead (bonus: it’s vegan!).
- Not a fan of sugar? Leave it out or swap for a drizzle of honey.
- Need nut-free milk? Stick with coconut or tigernut—it works like a charm.
Quick Ingredient Notes:
- Cassava Flour: Otto’s is non-negotiable here. No, seriously. Other brands might leave you with dense, gummy waffles.
- Collagen Peptides: Adds structure and protein, but you can skip it if you’re vegan.
Let’s Make Waffles!
Step 1: Heat Things Up.
Plug in your waffle iron and get it nice and hot. If it’s not non-stick, grease it lightly with coconut oil.
Step 2: Prep the Dry Stuff.
Grab a big bowl. Toss in your cassava flour, baking soda, salt, and cinnamon (if you’re using it). Whisk it together so everything’s evenly mixed.
Step 3: Mix the Wet Stuff.
In a separate bowl, combine the melted ghee or coconut oil, milk, apple cider vinegar, and sugar. Whisk until smooth and well blended.
Step 4: Bring It All Together.
Pour the wet ingredients into the dry. Stir until you’ve got a thick, smooth batter. And I mean thick—thicker than pancake batter. This consistency is what helps these egg-free waffles hold their shape.
Step 5: Cook Like a Pro.
Spoon the batter onto your preheated waffle iron, filling it about two-thirds full. Close the lid and let it work its magic for about 4–5 minutes. You’ll know they’re done when the steam slows down.
Step 6: Serve Them Up!
Gently remove the waffles with silicone tongs (save your waffle iron from scratches!). They’re best served warm with your favorite toppings.
Pro tips:
- Keep that batter thick. Runny batter = sad waffles.
- Don’t overfill the waffle iron. Trust me, it’s messy.
Mix It Up: Customizations & Variations
- For Egg Reintroduction: Add 2 eggs, but reduce the milk by ¼ cup.
- Vegan Version: Skip the collagen and swap ghee for avocado oil.
- Make Them Savory: Leave out the cinnamon and sugar, then throw in some fresh herbs like rosemary or thyme.
Seasonal twist? Top these with spiced apple compote in the fall or fresh berries in the summer.
How to Serve & Save Waffles
Topping Ideas:
Go sweet or savory—your call! Here are a few ideas to try:
- Drizzle with real maple syrup.
- Add fresh fruit like bananas or blueberries.
- Spread a dollop of coconut yogurt.
- Want savory? Pair these with avocado slices or breakfast sausage.
Storing Leftovers:
- Refrigerate: Keep cooked waffles in an airtight container for up to 4 days.
- Freeze: Lay them flat on a baking sheet, freeze, then store in a bag for up to a month.
Easy Reheating:
- Toaster: For crispy edges.
- Microwave: For soft, warm waffles (but you might lose some of the crunch).
Final Thoughts
Who knew waffles could be this versatile and healthy? These AIP Cassava Flour Waffles are simple to make, easy to customize, and loved by even the pickiest eaters (my family is proof!). Whether you’re sticking to AIP or just eating better, they’re a breakfast win.
So grab your waffle iron, whip up a batch, and enjoy. Because breakfast should always feel a little special, don’t you think?
PrintAIP Cassava Flour Waffles
These AIP Cassava Flour Waffles are crispy on the outside, soft on the inside, and completely grain-free, dairy-free, and egg-free. Perfect for those following an Autoimmune Protocol (AIP) or paleo diet, they’re a wholesome and delicious breakfast option that feels indulgent yet nourishing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 large waffles (or 8 smaller ones) 1x
- Category: Breakfast
- Cuisine: AIP, Paleo
Ingredients
- 2 cups cassava flour (Otto’s brand recommended)
- 2 cups milk of choice (coconut or tigernut milk for AIP)
- 6 tablespoons ghee or coconut oil, melted and cooled
- ¼ cup collagen peptides (optional)
- 2 tablespoons maple sugar or coconut sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon (optional)
- ½ teaspoon baking soda, sifted
- ½ teaspoon sea salt
Instructions
- Preheat Waffle Iron: Plug in your waffle iron to heat. If it’s not non-stick, lightly grease it with coconut oil spray.
- Mix Dry Ingredients: In a large bowl, whisk together cassava flour, baking soda, sea salt, and cinnamon (if using).
- Combine Wet Ingredients: In a separate bowl, mix the melted ghee/coconut oil, milk, apple cider vinegar, and maple sugar until smooth.
- Make the Batter: Gradually fold the wet ingredients into the dry mixture. Stir until you have a thick batter—don’t thin it out.
- Cook the Waffles: Scoop batter into the preheated waffle iron (about two-thirds full to allow for expansion). Close the lid and cook for about 4–5 minutes or until golden brown.
- Serve Warm: Carefully remove waffles and serve immediately with your favorite toppings like maple syrup or fresh fruit.
Notes
Serving Suggestions:
- Top with fresh fruit, coconut yogurt, or a drizzle of maple syrup for a sweet touch.
- For a savory twist, pair with avocado slices or breakfast sausage.
Tips & Tricks:
- Use Otto’s cassava flour for best results; other brands may yield denser waffles.
- The batter should be thick—this is key for egg-free waffles to hold their shape.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, lay waffles flat on a baking sheet until solid, then transfer to a freezer bag.
- Reheat in a toaster for crispy edges or microwave for softer waffles.