Paleo & AIP Cassava Flour Waffles (one-bowl)

side angle view of paleo aip cassava flour waffles

Paleo & AIP Cassava Flour Waffles (one-bowl)

Paleo & AIP Cassava Waffles are egg-free (with an eggs-included variation) and simply fabulous! Cakey white cassava flour, crispy edges, lots of complex carbs, good fat and protein, this is the perfect grain-free waffle!

Course Breakfast, Snack

Cuisine American, Belgian

Keyword aip, cassava flour, egg-free, paleo, waffles

Prep Time 10

Cook Time 5

Total Time 15

Servings big waffles

Calories 548kcal

Author Megan

Cost $4.50

Equipment

Ingredients

2 cups cassava flour , Otto's brand (or Bob's might work fine, but don't use Terra Soul or Anthony's brands because they're starchier and you'll get different results)
2 cups milk of choice (coconut or tiger nut milk for AIP)
6 Tablespoons ghee or coconut oil (or butter if tolerated), melted and cooled slightly
1/4 cup collagen peptides, Perfect Supplements brand
2 Tablespoons maple sugar or coconut sugar
1 Tablespoon apple cider vinegar
1 teaspoon cinnamon (optional)
1/2 teaspoon baking soda , sifted
1/2 teaspoon sea salt

Instructions

Plug in waffle iron, to pre-heat.
Add all dry ingredients to large mixing bowl. Stir to mix.
Add wet ingredients. Mix well. (The batter will be thick, which is important for this egg-free recipe to succeed, so don't thin it with extra milk.)
Optional, depending on if your waffle iron is truly non-stick: Spray waffle iron with coconut oil spray or something similar. Add the correct amount of waffle batter for your iron, usually about 2/3 full because it will expand. (I use 5 ounces of batter on my waffle iron.) Cook about 4 minutes, until golden brown on top.
Serve with maple syrup or preferred waffle toppings!

Notes

Variation with Eggs

2 cups - 2-1/4 cups milk of choice
2 cups Otto's Cassava Flour
1/4 cup - 1/2 cup Perfect Supplements Hydrolyzed Collagen
1/4 cup coconut oil or butter, melted and cooled slightly
2 eggs
2 Tablespoons maple sugar, coconut sugar or maple syrup
1 teaspoon to 1 Tablespoon cinnamon (optional)
½ teaspoon baking soda
1/2 teaspoon sea salt

Mixing instructions are the same as above.

Sourdough version

The ingredients are the same as in the recipes above: You can make the egg-free version, or the version with eggs, into sourdough. THE ONLY DIFFERENCE IS: You're going to replace 1/4 cup of the milk with your fermented product of choice, either sauerkraut juice or whey from yogurt (can be non-dairy).

In a medium-large bowl whisk together the dry ingredients. Set aside.
In a medium-size bowl whisk together the wet ingredients, including the kraut juice or whey.
Pour the wet into the dry and fold together.
For the AIP, egg-free version, store the batter on the counter overnight, loosely covered (ideally in a warm location). Sour for a minimum of 10 hours or overnight. Then cook or refrigerate.
For the version with eggs, store batter in the fridge (in a half gallon canning jar if you wish), loosely covered, for the week and bake as needed. Store for a minimum of 24 hours to sour the dough, to reduce phytic acid. Store longer for a stronger sourdough flavor and greater reduction of anti-nutrients, about 3 to 5 days.
Bake as directed above in the main recipe.

Nutrition