You can’t have a successful brunch without waffles! These Paleo waffles are made with less than 10 ingredients and are the perfect quick recipe to make for a weekend brunch with friends and family. Just choose the berries you want to top with and whip up the batter.
Instead of using wheat flour in our Paleo waffles, we use almond flour. This not only makes them gluten- and grain-free but also adds a subtly sweet almond flavor. We also substitute canned coconut milk for dairy milk, making the recipe dairy-free as well.
RELATED: Grain-Free Alternatives for Cooking and Baking
This is a PaleoFLEX™ recipe, meaning it is a Paleo-friendly dish that can be enjoyed up to 15% of the time when following the 85/15 principle. We allow up to 1 teaspoon of 100% pure maple syrup per serving to keep things PaleoFLEX, but if you want to drizzle a little extra syrup on your waffle, feel free to do so! Just know that maple syrup should be enjoyed in moderation.
TIP: This recipe is not recommended for those on an autoimmune protocol (AIP) diet.
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Paleo Waffles
- Recipe by: Isabella Mead
- Serves: 4
- Meal: Breakfast
- Serves: 4
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
Ingredients
2 eggs
1/3 cups canned coconut milk
1 tsp vanilla extract
1 cups almond flour
1/3 cups arrowroot flour
1/3 tsp baking soda
2 tbsp coconut oil, melted
Berries, for topping
4 tsp maple syrup, for topping
Directions
In a small bowl, whisk eggs, coconut milk, and vanilla.
In a separate medium bowl, combine almond flour, arrowroot flour, and baking soda.
Pour the wet ingredients into the dry and mix until a batter forms.
Grease waffle iron with coconut oil, then pour in batter. Depending on the size of your waffle iron, you may need to cook in batches. Cook for 4-5 minutes each.
To serve, top with berries and 1 teaspoon maple syrup for each waffle.
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