This is the best paleo waffles recipe. These waffles are so easy to make and are ready in only 20 minutes! Crisp on the outside and soft and fluffy on the inside they have the best texture. Made with almond flour, tapioca flour and coconut flour they are grain free, gluten free and dairy free.
Why you will love this recipe:
- These almond flour waffles have the perfect texture! They are crisp on the outside and soft and fluffy on the inside, just like waffles should be!
- Even though they are made from scratch these waffles are easy to make in one bowl and come together in just a few minutes!
- They freeze really well so make a double batch and save half for later. They are perfect for meal prep!
- They are so versatile. You can top them with almost anything: maple syrup, berries, bananas, chocolate chips... whatever you feel like!
- Not only are these waffles paleo but they are also dairy free, refined sugar free, healthy and gluten free.
- These almond flour waffles are full of healthy fats and are higher in protein than most waffle recipes because they are made with almond flour.
- If you love waffles you will also love paleo pancakes.
Key ingredients and substitutions:
- Almond flour - one of my favourite grain free flours for making waffles. Almond flour adds healthy fat and some protein to this gluten free dairy free waffle recipe. You could swap this for cashew flour instead, just don't use almond meal!
- Tapioca flour - to help give these waffles that light and fluffy texture. Don't confuse this with cassava flour. They are not the same thing!
- Coconut flour - this helps crisp up the outside of these waffles. Do not try swapping coconut flour for another flour.
- Coconut milk - I recommend using full fat coconut milk. You could also use another dairy free milk such as cashew milk or almond milk.
- Coconut oil - this helps add moisture and crisp up the outside of these waffles when they cook.
- Eggs - to help give these waffles that perfect light and fluffy inner texture. I don't recommend omitting the eggs and making these waffles vegan. The recipe doesn't work out.
- Honey or maple syrup - to add some delicious natural sweetness. Either of these sweeteners will work for making these waffles.
How to make this recipe:
First, preheat your waffle maker.
Now add all the ingredients to a large bowl and stir well until smooth.
Then spoon the batter into your waffle maker and cook each waffle until done (this will depend on the waffle maker you use but most have an indicator light that goes off when it’s cooked). Remove from the waffle maker and enjoy!
Tips and variations:
- I recommend using room temperature eggs to make these waffles. They turn out lighter and fluffier if you do.
- These waffles freeze really well so feel free to make a double batch and save some for later.
- DO NOT try swapping the flours in this recipe. They won't turn out.
- Maple syrup - a classic that you can't go wrong with!
- Raw berries such as blueberries or raspberries
- Nut butter
- Chia seed jam like my Blueberry Chia Seed Jam or Plum Jam
- This delicious Double Berry Sauce!
- Coconut whipped cream
How to store:
Store any leftover waffles in an air tight container in the fridge for up to 5 days.
These waffles also freeze really well.
Frequently asked questions:
I made these gluten free and paleo waffles with a combination of almond flour, coconut flour and tapioca flour
I made these waffles with coconut milk but you could easily use almond milk or cashew milk too.
Yes! These waffles freeze really well so make a large batch in advance and simply heat them when you are ready to eat them. They also keep well in the fridge for a few days too.
I have not tested this recipe with any flour substitutions so would not recommend trying them.
Other recipes you will love:
- Banana Muffins with Chocolate
- Omelette with Chicken
- Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Banana Bread
- Chocolate Zucchini Muffins
- Paleo Carrot Cake Donuts
- Paleo Blueberry Pancakes
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- 2 cups almond flour
- 1/4 cup tapioca flour
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 3/4 cup coconut milk
- 1/4 cup plus 2 tablespoon coconut oil
- 3 eggs
- 2 tablespoon honey or maple syrup
- Preheat your waffle maker.
- Add all the ingredients to a large bowl and blend well (with a spoon or fork) until smooth.
- Spoon the batter into your waffle maker and cook each waffle until done (this will depend on the waffle maker you use but most have an indicator light that goes off when it's cooked).
- Serve and enjoy!
- These waffles freeze really well so feel free to make a double batch and save extras for later.
- These waffles can be topped with many different things: maple syrup, berries, bananas, chocolate chips or chopped nuts.
- Use room temperate eggs to make these waffles to give them a fluffier texture.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
My go to waffle recipe every Sunday morning!
Yay!!!!!! This makes me so happy!
Do you think using “flaxseed eggs” would work here? I would like to have a grain free + vegan option. Thanks
I haven't tried so I am honestly not sure. If you do try please let me know if it works or not!