AIP Cassava Flour Waffles

Something I was sure I wouldn’t be eating again was waffles, but I found this recipe here and haven’t been the least bit disappointed!

However, until just today (5/3/18) I didn’t have a waffle iron that could be trusted and now I can make “waffles” the way they are supposed to be made! Actually, I’ve used this recipe 3 times now and because the waffle iron I had destroyed the first one I tried to make, I decided to make them into “pancakes” and I wasn’t at all disappointed in the taste, or texture.

I can’t wait to make them in my new ceramic waffle iron!

Update 5/6/18 – I just made this recipe with my new ceramic waffle iron and it was a huge success and it was easy to use. Will be making these often! Thank you Oster/Sunbeam. If you are looking for one – here’s where you can get it –**

3 from 3 votes

AIP Cassava Flour Waffles

{gluten-free, grain-free, vegan, Paleo-friendly, AIP-friendly, nut-free, seed-free}
Yields: 2-3 large Belgium waffles, may make more depending on your waffle maker.

Servings 3 Large Waffles


  • 1 1/4 cup  cassava flour
  • 1/4 cup  arrowroot starch/flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon  sea salt
  • 3 teaspoons apple cider vinegar
  • 2 tablespoons maple syrup or honey
  • 1/4 cup  melted coconut or avocado oil
  • 1 13.5 oz can full fat organic coconut milk
  • 1 tablespoon vanilla extract alcohol-free for AIP


  1. Add all of the dry ingredients to a large bowl. Whisk well to combine. In a small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and mix really well to combine. You may find you may need to add a little more coconut milk (or simply a small amount of water), if it’s too thick.
  2. This batter will definitely be thicker than a pancake batter and maybe your typical waffle batter, but that’s OK, it’ll still work out great!
  3. Add the batter to your waffle iron and cook as you normally would, adding about a minute of longer of cook time, than your maker suggests, watching carefully so as not to overcook.
  4. Serve immediately or store in the refrigerator and reheat in the toaster oven.

Recipe Notes

You may find you need a little bit more liquid than what the recipe calls for. The batter should be somewhat thick compared to a typical batter, but still pourable. Cook each waffle for just about 5-6 minutes each. This recipe yields three VERY large Belgium waffles, using approximately 1 cup of batter for each waffle. Make sure that your iron is preheated and very hot and that you cook the waffles long enough or they can turn out gummy.

**Just to let you know that with any product links on my site, I may make a small commission if you decide to purchase an item. It in no way affects the price you pay.

Author: Louise Gagne

I'm a retired senior who has found out that my diet was causing a number of health issues. Since becoming aware of this, I have decided to create this blog to help others in similar circumstances,

9 thoughts on “AIP Cassava Flour Waffles”

  1. for the coconut milk do you store it in the fridge to get coconut cream or just use it as a liquid?

    1. Hi Nicolette – you store coconut milk (full fat) in refrigerator for at least overnight, then skim off the top “cream”. Depending on the type of coconut milk you use (I use Aroy-D) you might need more than one can to get the volume you need. Hope that helps.
      Blessings, Louise

  2. I have been craving these for so long so I ordered a Breville waffle maker! I just made them now! Lol! I did not make them Belgian style but they still tasted good. My only complaint was that even with this fantastic waffle maker, they were still a little gooey inside. I may try to make them thinner the next time.

    1. Hi Judith – sorry they turned out a bit gooey – I tend to leave mine in the waffle iron for about a minute longer than recommended and that helps avoid the gooeyness! Hope that helps.

    1. Hi Lizzie – Thank you for your comment – It’s always nice to hear back from someone that has tried these recipes. I hope you enjoy many more as I have.
      Blessings, Louise

  3. I’ve made these many times and they always turn out gooey no matter how long I leave them in the waffle iron. I can have burnt the outside to a crisp and the inside is still gooey. I’ve tried thin coconut mills and thicker coconut milks, varied the flour ratios, and varied with honey, maple syrup, and agave syrup. So what’s the trick?

    1. Hi Brian – whose cassava flour are you using – each flour has a bit of difference. I don’t use Otto’s as it doesn’t always work in what I make. I’ve actually had great luck with Anthony’s Cassava flour (it’s out of stock at the moment but will be back in about a month apparently!). So sorry you are having this problem, but mine always work out and I use two different waffle makers – both are Oster, but they both are different (go figure)! Good luck with any future batches you make.
      Blessings, Louise

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