Best Paleo Waffles

This really is my best paleo waffle recipe… I even like it better than the pre-paleo waffles I used to make. Serve it with your choice of fruit or if you are in a serious mood to splurge, a touch of maple syrup. I’ve also used this recipe as sandwich bread. For that you can leave out the vanilla and syrup and toss in half a teaspoon of herbs.

My Best Paleo Waffle Recipe

Makes 6 Belgian size waffles

Ingredients:

  • 3 egg yolks
  • 3 egg whites, room temperature
  • 1/4 cup coconut milk or milk
  • 1 cup almond flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla if sweet
  • 1 teaspoon maple syrup if sweet
  • 2 tablespoons coconut oil or unsalted butter, melted
  • bacon grease or lard for iron

Directions:

  1. Preheat waffle iron.
  2. In a medium bowl, whisk egg yolks and milk.
  3. Add almond flour and salt. Combine until smooth.
  4. Add melted coconut oil or butter.
  5. Add vanilla and syrup if using.
  6. Whisk egg whites until they form moist, stiff peaks.
  7. Fold about ¼ of egg whites into batter. Fold batter into remaining egg whites in three parts.
  8. Scoop 1/3 C. of batter onto a preheated and greased waffle iron. Do not smooth the top of the batter before closing the top of the iron. Close the lid gently!
  9. Cook until golden brown.

Other breakfast ideas you might enjoy trying:

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31 Responses to My Best Paleo Waffle Recipe

  1. Katie says:

    Super yummy. And I didn’t feel guilty feeding them to my boys. Thanks

  2. Best Paleo waffle recipe I have tried yet, thank you! They reminded us of cornmeal waffles, mmmm.

  3. Heather says:

    Thank you soooo much!
    This is THE BEST paleo waffle recipe EVER!

  4. Allison says:

    Glad you all are enjoying the waffles!

  5. Anna says:

    Want to try this recipe but I’m confused with the instructions. Can you elaborate on step 6? What do you mean by folding?

  6. Denise says:

    These are delicious! I used almond extract instead of vanilla & Califia Farms Coconut Almond milk and they were perfect. Going on the favorites list!

    • Allison says:

      So glad you liked them, Denise! And thanks for telling us about your substitutions… always glad to hear about them!

  7. Trine says:

    Which Almond Flour did you use? Because i made the waffles yesterday and they where nowhere near a batter!? i added 3/4 cup coconut milk and two extra tablespoons of butter to get something i could use and the waffles were still hard like a cookie!?

    • Allison says:

      Hi Trine,

      I typically use Bob’s Red Mill almond flour. The almond flour, milk, egg yolk and butter mixture should be pretty thick when combined and is then lightened by the addition of the whipped egg whites. Hopefully that helps… please keep me posted!

      Best,
      Allison

  8. Lisanne says:

    Looks delicious!

  9. Thanks for sharing! I’ve been craving for waffles paleo-mode for a loooooong time.

  10. Walter says:

    Absolutely love this recipe! I used it to make Paleo/Primal Chicken & Waffles. The only drawback is that when I put honey on them, they literally smelled like wet dog. Granted that didn’t stop me from practically inhaling them, LOL. I’d suggest using organic maple syrup instead of honey for these bad boys.

  11. Lilith says:

    As I’m having lots of food intolerances I started to nourish me in an just for my needs tweaked paleo/primal way. My friends don’t know anymore what to offer me as I’m still finding out what i can still eat and adjust all the time.

    So it’s me who will have to make waffles this Sunday to after-celebrate today’s Santa Claus here in Germany and after checking out many paleo recipes it’s yours I definetely will try out.

    They look so yummy I suppose my friends will be stunned by how delicious my “poor” diet can be. It’s even the first time ever I considered and decided to leave a comment in a food’s blog.

    Thank you, Allison, for all your wonderful and beautiful work. I absolutely agree that food should be a always pleasure and joy with whatever restrictions (which often are not really ones) one has to live.

    Is it possible to replace almond flour 1:1 by very fine grounded tiger nut? Any advice would be very much appreciated. If possible, please let me know per mail as I can’t be on the internet regularly due to weak connection. But whenever I can, I’ll stop by again.
    Mails come through even with poor connection. Thank you and be blessed. _/\_

    • Allison says:

      Hi Lilith,

      Interesting question! I have never used tigernuts before and so have no basis to even guess whether replacing almond flour for tigernut flour would work. I will definitely look into this ingredient soon to see how it can be used.

      Thanks much!
      Allison

  12. Melonie Reeves says:

    I made these this morning, and my whole family LOVED them! My 2 1/2 yr old & 1 yr old ate all of theirs before they even make it to the table and my husband was disappointed there weren’t more. Only thing was I barely got 3 waffles from the recipe. Maybe I have a big waffle iron? Not sure, but I will definitely have to double the recipe next time. This will definitely be my go to recipe from here on out! Thanks for posting!!

    • Allison says:

      Thanks for the kind words Melonie, so glad you and your family are enjoying them!!

    • Lois says:

      Melonie, I have a larger iron that has 4 sections. I used to eat one or two WHOLE (all 4 sections) but now I am only eating one section. Like you I only got 3 waffles about 6-7 inches round instead of my 9-10 inch square. I’ll try it in my Belgian waffle maker next time.

  13. Sande H says:

    My teenage boys are not always crazy about my “healthy” cooking, but they Loved these waffles! Only negative is that I need to triple the recipe for my family of 6 (three teenagers eat a lot), so a little pricey for breakfast. Will only use this recipe in the future! Yum!!

  14. Katie W says:

    These waffles were a great Sunday treat! Super easy :)

  15. Alissa says:

    Do you think substituting flax milk would work? I don’t have coconut or almond on hand…

    • Allison says:

      Hi Alissa,

      I have never personally used flax milk before, but assuming it has the same qualities of almond milk, I would go ahead and give it a try. I’m sure others here would be interested to see how it turns out!

      Thanks for stopping by the website!
      Allison

  16. Lois says:

    Thank you! I LOVE bread and have been without it for over 6 weeks but this morning… YUM… made my day. Since I’ve never cooked grainless before I was at first surprised with texture. But it was heavenly. I planned on eating 2 of the Belgium waffles (2 squares on each waffle). But I was pleasantly full with the one waffle. THANK YOU!

  17. Sydnee says:

    Just wanted to double check on the ingredients and instructions. The egg whites need to be at room temp, but the egg yokes do not. So do you leave the egg whites out for an hour or so (how long so you leave them out) and do you just put the yokes back in the fridge until you’re ready to make them?

    • Allison says:

      Yes, Sydnee, just keep the egg yolks in the fridge until you are ready with the whites (which actually don’t take that long to come to room temp. Once separated, they only need 20 or 30 minutes before they are ready to use.)
      Hope they turn out well for you!
      Allison

  18. Sydnee says:

    And do you use canned coconut milk, or refrigerated coconut milk in the carton? Would almond milk work as well?

    • Allison says:

      Hi Sydnee,

      Good question. I usually use the canned coconut milk. I tend to steer a bit clear of almond milk because, from what I understand, it requires a lot of processing to make the milk. I’d be interested to hear if it works for you though!
      Thanks for your comment,
      Allison

  19. Lois says:

    Allison, I had the opportunity to feed two friends these waffles. They said they enjoyed them. They took seconds. :-) Served with strawberries and mangos. Thanks you!

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