Crispy, golden AIP waffles will make your weekend breakfast an utter delight. Easy to make and ready in minutes, plus you can make these directly out of ingredients from your pantry! 

AIP waffles covered with coconut whipped cream, fresh blueberries and mint from above

Back in the AIP Dark Ages (aka, 2014) there were no AIP waffles.

The first time I did the AIP Diet I mainly ate leftover dinner for breakfast, even on the weekends. While this was ok, after a while I just wanted some traditional breakfast foods!!

The 2nd time I did AIP, in 2018, there were a few waffle recipes floating about, but we couldn't seem to make them without a huge stack of plantains (which were not always easy to find) or without the waffle mix sticking in our waffle maker.

Bless my family's hearts, as they really tried to support me in doing AIP by eating some AIP meals with me, especially weekend breakfast treats like pancakes and waffles, but eventually they gave up and said I was on my own.

I totally don't blame them. I would've done the same thing.

Hence, why I made it my mission to create some amazing AIP breakfast foods.

Well, at least weekend breakfast treats – I still think leftovers, soups, and hashes make the best weekday meals….

AIP Waffles

These waffles are of the crispy thinner variety, not the really soft ones and not belgian-style.

They are perfection though when served warm – a buttery flavor (not sure how that happens honestly) – and something you can sink your teeth into.

Egg-free, dairy-free, nut-free, seed-free, all the things that make them AIP-friendly and yet leave you extremely satisfied.

It's just one of those traditional breakfast items that can help you feel normal again – at least to help you face another week.

Things you might need

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You may already have many, if not all of these ingredients in your AIP pantry, but just in case not, here are the ingredients that you'll need.

Tapioca Starch

I like Anthony's brand for most of the AIP flours these days because they've been consistent in quality and tend to have the most inexpensive prices. However, any tapioca starch (also called tapioca flour) will do.

Coconut Flour

Again, I like Anthony's coconut flour, but any coconut flour will do. Just make sure to whisk out any clumps! (Learn more about coconut flour!)

Avocado Oil

I use avocado oil in this recipe because it's already liquid, has no taste, and easy to use. But you could also use melted coconut oil, palm shortening, or lard if you prefer, or even olive oil in a pinch (though it may leave a bit of a taste). I'm linking to the Chosen Foods Avocado Oil I like, but I do think the price at Costco is waaay less (like half the price) of this one on Amazon!!

Coconut, Tigernut or Banana Milk

You really could use water in place of these in a pinch, but these three options give the waffles more flavor.

You can buy guar gum-free coconut milk on Amazon, Thrive Market, Trader Joe's and at many Asian markets, or you can make it yourself using shredded coconut and water and save a lot of money. See how to make homemade coconut milk.

Or see how to make an AIP coconut milk alternative called banana milk! It just uses a banana and water.

Or make your own tigernut milk.

Waffle Maker

Of course, you'll need a waffle maker in order to make these into waffles (though you COULD just make these into pancakes). I just use a standard circle one that makes classic waffles and set it to about 4.

If you want to make these ahead of time

These waffles are best-served immediately after cooking, but the batter can be mixed up to 4 days ahead of time and just poured into the preheated waffle maker right before you need them.

If you DO make them ahead of time though, they are best reheated in the microwave. They'll lose some of their crispiness but the toaster oven tends to make them TOO crispy.

You can store these in the fridge for a few days or freeze up to 3 months.

To freeze: Place the cooked waffles on a baking sheet and into the freezer for 4+ hours. Then remove from the pan and place in a freezer-safe container or bag. This way you can easily just take 1-2 as needed without them sticking together.

Can you add blueberries, etc in the batter?

You could add blueberries or any other berries, etc into the batter but I do find that the waffles don't come out as well. They seem to stick to the waffle iron more and fall apart.

I personally am a bigger fan of adding toppings AFTER cooking. (see the next section for more on that)

Waffle Toppings

In the pictures, I just am using some fresh blueberries and a bit of coconut “whipped” cream. The term whipped is used loosely since I didn't really go through the trouble of whipping it, rather I just emptied a can of coconut cream into a bowl, added a dash of maple syrup and stirred it. Same thing 🙂

Of course, you could just use the traditional maple syrup as well!

If you like a little crunch, perhaps try some “Chocolate” AIP Tigernut Granola on top!

If you want a long list of AIP-friendly breakfast toppings that could also be used on these waffles, I've got a list in my Paleo & AIP Freebie Library.

AIP Breakfast Toppings

More recipes like this

AIP Cassava Flour Pancakes – fluffy, delicious, amazing. Need I say more? (Also a “chocolate” syrup recipe)

10 AIP Breakfast Ideas – don't know what to make? This post will give you ideas

Lemon AIP Scones – little bundles of lemony deliciousness that you can sink your teeth into!

Spiced Carrot Porridge – if you're in the mood for a warm porridge, this AIP one will hit the spot!

AIP Breakfasts Book – my new eCookbook! 61+ AIP breakfast recipes and ideas make your mornings amazing

AIP Waffle Recipe

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AIP waffles covered with coconut whipped cream, fresh blueberries and mint from the side

AIP Waffles

  • Author: Michele Spring
  • Prep Time: 5 min
  • Cook Time: 7 min
  • Total Time: 15 min
  • Yield: 2 waffles 1x
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: AIP, Paleo

Description

Crispy, golden AIP waffles will make your weekend breakfast an utter delight. Easy to make and ready in minutes, plus you can make these directly out of ingredients from your pantry! 


Scale

Ingredients

  • 2/3 cup Tapioca Starch
  • 3 tbsp Coconut Flour
  • Pinch Salt
  • 1/4 tsp Baking Soda
  • 1/4 cup Avocado Oil
  • 3 tbsp Maple Syrup or Honey
  • 2/3 cup Coconut Milk, Tigernut Milk, or Banana Milk
  • Avocado or Coconut Oil for greasing

Instructions

Preheat a standard waffle maker to medium-high. Mix all of the ingredients together, whisking to get rid of any clumps. Once the waffle maker is heated, grease it with a little avocado or coconut oil and then spoon the batter into the maker.

Cook for approximately 5-7 minutes, or until slightly browned. (It's ok to open the maker and check – just close it again if they aren't done)

Remove and serve immediately. These are best served immediately, but if you do make them ahead of time the microwave is the best place to reheat.


Notes

MAKE AHEAD: These are best served immediately after cooking, but the batter can be mixed up to 4 days ahead of time and just poured into the preheated waffle maker right before you need them. If you DO make them ahead of time though, they are best reheated in the microwave. They'll lose some of their crispiness but the toaster oven tends to make them TOO crispy. You can store these in the fridge for a few days or freeze up to 3 months.

SUBSTITUTIONS: Use melted coconut oil or palm shortening in place of the avocado oil if desired. I've also tried this with 1/3 cup sweet potato flour in place of 1/3 cup of the tapioca flour and it was great as well.

Keywords: AIP diet, paleo, vegan, egg free, dairy free, nut free, seed free, gluten free, grain free

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