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!
Servings 4 big waffles
- 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
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!
Variation with Eggs
Mixing instructions are the same as above.
- 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
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.
Calories: 548kcal | Carbohydrates: 58g | Protein: 29g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 578mg | Potassium: 32mg | Fiber: 2g | Sugar: 8g | Vitamin A: 700IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 4mg