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AIP Waffles Recipe

Louise | May 28

I can’t believe I haven’t shared this recipe for AIP waffles yet! I recently received a new waffle iron, and in my eagerness to test it out I realized I needed to help others to satisfy their waffle cravings.

Make sure you double up on the recipe if you’re looking to feed an entire family.

What’s in a Waffle?

This may be a first for you – actually making your waffle batter from scratch. Because let’s be honest, most of you have that box of pancake mix hanging out in your pantry like a security blanket specially designed for breakfast emergencies.

Well, it’s time to toss it out. Here’s why. That cheerful cardboard box harbors a number of things you won’t want to consume, including wheat flour, sugar, dextrose (another form of sugar), and sometimes soybean oil.

I know, it’s so much easier to “just add water.” But it’s so not AIP.

Gelatin for Baking

Gelatin (I’m talking the unflavored stuff here) is a great thickening agent that can step in for eggs in many recipes. It’s odorless and tasteless, a great flavor-neutral approach when you’re just looking for a texture adjustment.

It will form a jelly when combined with water. It doesn’t look delicious at this stage, but it helps you achieve that characteristic spongy waffle texture.

AIP Waffles Recipe #aip https://healingautoimmune.com/aip-waffles-recipe

AIP Waffles

Author: Louise Hendon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Breakfast
Cuisine: Belgian

Print Recipe

Ingredients

2 teaspoons of gelatin (4 g)
2 Tablespoons of water (30 ml)
1 cup of cassava flour (120 g)
5 1/2 Tablespoons of coconut flour (39 g)
1/2 teaspoon of cream of tartar (2 g)
1/2 teaspoon of baking soda (2 g)
Pinch of salt
1 1/2 Tablespoons of coconut oil, solid weight, then melted (20 g)
2 Tablespoons of honey (30 ml), more to drizzle if desired
1/3 cup of hot water (79 ml)
Blueberries, to serve

Instructions

Put 2 tablespoons of hot water in a small bowl and sprinkle the gelatin over the water. Set aside.
Weigh out the solid coconut oil, then melt in a microwave.
Heat a greased waffle maker.
Combine the cassava flour, coconut flour, salt, cream of tartar, and baking soda in a bowl. Add the melted coconut oil, gelatin mixture, and honey to the bowl. Add the remaining hot water, stirring continuously. This will form a dough rather than the usual slurry consistency of waffles.
Add half the dough to the waffle maker and press down. Cook until crispy and holding its shape. Repeat for the second waffle.
Remove carefully and serve with a drizzle of honey and some blueberries, if desired.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 437
Sugar: 13 g
Fat: 12 g
Carbohydrates: 76 g
Fiber: 10 g
Protein: 6 g

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