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


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! 



  • 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


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.


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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