Paleo Waffles with Strawberry Jam and Vanilla Balsamic Glaze

Paleo Waffles (My Kids Are Happy)


Thanks to my new internet food crush, Eat the Cookie, my children are happy with breakfast again!  I have been eating Paleo style for the past 6 weeks which means no grains of any sort so traditionally prepared breakfast staples like toast, pancakes, waffles, muffins, etc are out.  Personally, I am just fine with eating dinner leftovers for breakfast or some sort of egg based breakfast, but my kids quickly tired of these alternatives and began asking for their old favorites.  Fortunately, recipes for Paleo versions of many foods are widely available online.

I tried a popular recipe for Paleo pancakes that uses coconut flour and almond flour instead of wheat, but the texture was not great.  Then I tried a popular Paleo muffin recipe that was pretty good and held off the hungry hordes for a couple of days, but before I knew it they were back asking for waffles.  I knew I had to find a really good recipe to satisfy my family’s cravings for comfort breakfast so I began to scour the internet.  Most of the recipes that I found were the same basic recipe as I had used for the pancakes, and I wasn’t thrilled with their texture.  Then I stumbled upon a recipe that uses a bit of Tapioca Flour to make the waffles crisp.  I knew that this recipe had potential so I went for it and I was not disappointed!

Both of my kids and my husband happily dug into their waffles and my little one even asked for more!  Success!  I used the recipe from Eat the Cookie with my own variation for the topping but I had to double the recipe because I used my Belgian waffle iron which holds more batter than the average waffle iron.

Paleo Waffles

Yield: Makes 4 full size Belgian waffles

Paleo Waffles


  • 1 cup (4 oz by weight) almond flour
  • 1/2 cup tapioca flour (level)
  • 2 Tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 1/3 cup + 1 Tbsp Coconut milk (room temp)
  • 2 Tbsp melted coconut oil
  • 2 tsp vanilla extract


  • In a large bowl, whisk together all of the dry ingredients.
  • In a second bowl whisk together all of the wet ingredients.
  • Add the contents of the dry bowl to the wet bowl and mix well.
  • Let the batter sit for 5 minutes to thicken.
  • While the batter is resting, pre-heat your waffle iron.
  • When the iron is ready, lightly grease it with coconut oil and pour the batter in to just fill the grid. Close the iron and let it cook for approx 3 minutes.
  • When the waffles are golden, remove them to a plate. Top with fruit jam of your choice and a drizzle of vanilla balsamic vinegar.

This post is participating in Real Food Wednesday, Healthy 2day Wednesday, Allergy Free Wednesdays, Works For Me Wednesday, Frugal Days, Sustainable Ways, Tastetastic Thursday, Full Plate Thursday, Keep It Real Thursdays, Pennywise Platter Thursday, Freaky Friday, Fresh Bites Friday, Friday Favorites, Feasting in Fellowship, Foodie Friday, The Gallery of Favorites, Fit and Fabulous Fridays, Sweet Saturday, Sweets for Saturday, Monday Mania, Melt In Your Mouth Monday, On The Menu Monday, Homestead Barn Hop, Must Try Monday, Make Your Own! Monday, Fat Tuesday, Traditional Tuesdays, Heart and Soul Blog Hop, Trick or Treat Tuesday, Tout It Tuesday, Slightly Indulgent Tuesday, Whole Foods Wednesday, Fight Back Friday

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  1. I am so trying this recipe this weekend! I am finishing week 1 of paleo and I am craving waffles. Thanks for sharing this with us!

  2. I will have to read up about the paleo diet. I do not know much about it. It sounds like a big change for many people. I am on to a new way of eating myself. We have started baking our own breads and such with a natural sweet yeast. Baking with it eliminates so many of the problems brought on by eating grains processed and prepared in our modern world.

    • I think it is great when families can move toward eating as much homemade food as possible, best of luck with your new program!

  3. Really interesting recipe sounds delicious. Thanks for sharing it on foodie friday.

  4. Glad you were able to find a recipe your whole family enjoyed! Thanks for sharing on Foodie Friday.

  5. That tapioca flour must do a lot, these look like regular waffles. These would be great for little kids who do not have their molar teeth in yet also.

    Thanks for linking up to Healthy 2day Wednesaday. Hope to see you back next Wednesday.

  6. Hi!

    I would love you to join My Sweet Party and the theme for August is Childhood favourites. Check it out:


  7. Great recipe! I ,ove how you share your paleo recipes at Must Try Mondays!

  8. I just printed this out…love it!! Thank you for sharing at Fit and Fabulous Fridays! :)

  9. I am excited to try your version! I am featuring your post this week on Allergy Free Wednesday! Thanks for sharing this with us!

  10. I have seen so many recipes using Tapioca flour recently – apparently I’m going to need to get some! Does it make a big difference in Paleo style waffles? I’ve tried a wide variety of recipes with my waffle iron, and all seem a bit…dense! I need to satisfy my waffle cravings! Hopefully tapioca flour is the way to do just that :)

  11. What a fabulous, healthy recipe that my family will love! I am featuring your waffles this week on Allergy-Free Wednesday :)

  12. Pingback: Allergy-Free Wednesdays, Blog Hop Week 30 | Gluten Free Pantry

  13. Your waffles look beautiful! It’s so nice that you have been able to make such a wonderful grain free version.

  14. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Come Back Soon!
    Miz Helen

  15. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  16. I haven’t done much reading on the Paleo diet but these look delicious either way. Thanks so much for sharing on Tout It Tuesday. Hope to see you tomorrow.

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  21. but how come you have milk? milk is not paleo

  22. it will be a waffle weekend for me very soon, thanks for reminding me!
    love the blog, best wishes with your paleo adventure!

    • Liz,
      I am so excited that you liked my blog!! I’m a big fan of yours! Thanks for making my kids happy again with your great waffle recipe :)

  23. Help!! When I went to my local farmer’s market they said there was no Tapioca Flour, there was only starch so that is what I utilized. The waffles tasted rancid…do you think that was the reason? I googled Tapioca Starch vs. Flour and most said that it was basically the same. But do you think that was the reason?

    BTW, love your site and I am very new to the Paleo diet….looking forward to more great recipes : )


    • April,
      I am so sorry to hear that the recipe didn’t work out for you. As far as I know, tapioca flour and tapioca starch are basically the same. I’m not sure what went wrong with the recipe though because the use of the tapioca product shouldn’t cause the end product to taste “off”. In fact, there is a common South American “bread” made entirely from Tapioca Flour that is quite yummy.

      Having said that though, if you are transitioning from a highly processed diet to any whole foods diet including Paleo, there will be a period of adjustment for your taste buds. People who are used to foods with added sugar, salt and flavor enhancers can find natural foods bland, tasteless or just generally off putting. I don’t know if that applies to you, but it is one possibility.

      The other thing that comes to mind is to check the freshness date of all of your other ingredients. If your store doesn’t turn over their stock of almond flour, coconut flour, tapioca starch or coconut oil pretty frequently than you may have an ingredient that has gone “off”. This happened to me once when I bought coconut oil from a local Indian food store. The oil was marked as “virgin” coconut oil but when I got home and used it, I realized that I had been fooled. It must have been an inferior grade of oil that had been chemically extracted instead of pressed, when I used it in my food the dish was tainted with a terrible chemical flavor and I had to throw out the dish and the jar of oil.

      I hope some of that was helpful to you and I wish you the best of luck on your Paleo journey :).


      • Oils go rancid as they get old but coconut oil has a very long shelf life of at leat a year and a half. Almond flour and coconut flour will last 3-6 months in a cool place and will last longer in the refrigerator or freezer. Tapioca flour has a shelf life of three years in a cool storage area. I agree, the sell-by date is key here.

  24. Thank you so much Jen for the quick response. I couldn’t just throw out all my batter so I tried another one and just put butter in the waffle iron and it was much better!!! So I think the coconut oil definitely may be the culprit b/c you are right it was a chemical/rancid taste.

    Thanks again, and I look forward to my new journey and will certainly be utilizing your blog as a guide : )

    Have a Great Day!

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  26. I rarely leave comments on blogs but I had to leave one here… You are a genius! I’ve made these waffles 4 times in the last month and they are perfect every time! I even froze a few and still wonderful (broke them in half and toasted in toaster to reheat)! Not only do I enjoy them but my very picky 3yo, 5yo and husband do too…. My husband, a sworn coconut hater, saw we putting in coconut flour and coconut milk and said he wasn’t going to eat them but once he smelled them cooking in the waffle iron, he couldn’t resist and now he has eaten more of them than me! Thanks again!

  27. Thank for the fantastic recipe! I’ve countless of soggy, doughy Paleo waffle recipes and this is the only one that tastes as good as the wheat ones. Non-Paleo boyfriend is also happy.

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  29. I made these this morning. My kids were begging, “Please — NOT PALEO!!!!” They’ve grown weary of my many (failed) attempts at making any paleo baked good that tastes — well, GOOD. Let me just say this: THANK YOU! These were WONDERFUL! My kids and I were surprised and delighted. I’m looking forward to perusing the rest of your site (I found you on a Paleo Waffles google search). THANK YOU again!

    • Tamara,
      Hooray! I know exactly what you mean, my kids were pretty suspicious of all Paleo baked goods but these waffles passed their test. By the way, you can also use this batter to make pancakes in case you don’t have time to drag out the waffle iron.

  30. Jen,

    Thanks so much for sharing. I just started paleo (mostly) this past week and this was delish! The texture was great! I think if you did not tell someone it was paleo they would not know. Thanks again, this is a keeper!

  31. Fabulous recipe!!!!!! I have made these several times now and I always double the batch, freeze and pop in the toaster to have a quick and healthy breakfast for my 16 month old daughter and she loves them! I heat up a little of her applesauce I make and sprinkle some cinnamon so they aren’t too dry for her top with some blueberries and bananas and it’s perfect! Thanks for a great recipe!!!

  32. I don’t know if it made a difference or not, but I used this as pancake batter and it was not very good. they were salty and eggy.

    • Actually, I use this batter for pancakes all the time and my family loves them. I think that if you like it as waffles then generally you will also like it as pancakes and if you didn’t like it as waffles then you won’t like it as pancakes. Sorry it didn’t suit your taste.

  33. Ii just made these waffles and my wife and I just finished eating them. They were unbelievably delicious! I was afraid that paleo waffles were going to be sad, but these waffles were great. Thanks!

  34. These waffles were amazing, thank you so much! Just a simple question, do u happen to know the nutritional value of these waffles, I.e. carbs, fats, protein etc?

  35. I hate grainy textures… However… This one is ever so slight that it is neglible. My sons ( fighting paleo every step of the way) loved them. Topped with Strawberries and agave is perfect. Would adding another egg or doing something different with the flour mixture remove that slight grainy taste? Again, it is so slight that it barely matters. Thanks

    • Dawnna,

      I have found that the brand of almond flour affects the final texture. When I use Bob’s Red Mill there is a slightly grainy texture but when I use Honeyville Almond Flour the final product is less grainy. Give the Honeyville a try and see what you think.

  36. Yum yum super delicious!
    In my last batch (I made it two times today oh oh…) I added 1/4 cup of dark chocolate chips – whoa…

  37. Just tried the recipe this morning. We loved ’em!! Topped with blueberries.

    Dumb question … I’ve done a lot of cooking, but minimal baking actually. Wasn’t sure whether the melted coconut oil counted as one of the liquid ingredients to be added to the eggs & coconut milk or simply for greasing the iron. Guessed the latter. Is that right?

    Thanks again. Love adding to our paleo repertoire!

    • Phil,

      Glad you liked them! Actually the coconut oil is meant to be added in with the liquid ingredients. I use a non-stick waffle iron so I don’t grease the iron since I know that the batter has oil in it anyway.

  38. I must have a giant waffle maker, because a double batch yields 5 waffles for me. Five incredibly delicious waffles! Thank you for this recipe, it’s now our standard for birthdays and holidays! It’s hard to believe it’s not full of grains, it tastes so hearty and yummy. We drizzle them with a touch of real maple syrup. So decadent!

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  40. Genius!! Made these tonight (it’s Waffle Day, after all) and even the pickiest person in the bunch gave them a thumbs up! Perfect compliment to paleo “fried” chicken and sweet potato/kale hash! Can’t wait to try them with berries for breakfast! Thanks :)

  41. We finished a Whole30 two weeks ago and have had no interest in adding back in any grains, dairy or legumes. We were never big fans of pancakes, but we like waffles a few times a year. This recipe really nailed the texture: light and crispy. We loved the taste, but it is very eggy, similar to a popover. If you don’t like egg taste, it’s probably not for you. We probably eat bacon 3-4 times a year, so I never really got on the bacon-chocolate-chip-cookies, or bacon-for-president bandwagon. But we had the waffles with bacon and fruit and nuts and it was a great combination. I’m thinking of making the waffle batter next time with finely chopped pecans and crumbled bacon, and serving sauteed applies on top. Thanks for the great recipe and the inspiration.

  42. Most recipe comments read something like, “I am going to try this!”, which is not very helpful. I have been using this recipe for a few months and my kids still have no idea it’s grain and sugar free! It’s a keeper! When I make this I also measure out multiple batches of just the dry ingredients into containers to use on busy mornings.

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