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.