This post may contain affiliate links. Please read my disclosure policy.

These tasty waffles utilize the nut-free tigernut flour (they’re actually tubers!) to make a soft, comforting weekend breakfast favorite. If you need to be coconut-free while on AIP, they’re perfect for you!

Overhead view of two tigernut waffles with blueberry syrup stacked on white plate with a jar or blueberry syrup and a silver spoon in upper left quadrant and utinsels on a napkin in lower right quadrant

I am so excited to be sharing another great waffle recipe with you! I'm still on my mission to recreate some American breakfast classics.

Because you're on AIP does not mean you have to give up your comfort foods or feel deprived.

Don't get me wrong, a warm bowl of soup or some leftovers in the morning can really hit the spot. But sometimes, especially on weekends, you just want to bite into some warm waffles or pancakes.

These are a great lazy weekend breakfast treat your whole family will enjoy! If you are feeling ambitious or have extra time, double the recipe and freeze half. They come in handy for those unexpected snow days when everyone just wants to stay cozy and warm.

Ingredients in this gluten-free breakfast (and substitutions)

For the Waffles
  • Tigernut Flour: a gluten-free flour made from tubers – just like sweet potatoes! So you won't have to worry about any gluten, nuts or or hard to digest fiber (sorry coconut). It's hard to do a straight 1:1 substitution with gluten-free flours. Feel free to experiment and let me know how things turn out!
  • Vanilla Powder: sweet and a little smokey, this is a staple for baked goods and is so easy to keep AIP compliant. You can subsitutue with Vanilla extract as you'll be cooking these (to burn off the alcohol).
  • Applesauce: A fun, all natural sweetener that is high in natural pectin to help bind ingredients together. Make sure your applesauce is plain and unsweetened.
  • Maple Syrup: Oh, such a delicious natural liquid sweetener, second only to honey (IMHO). Be sure to use pure maple syrup, as many of the big brands add high-fructose syrup to make them sweeter. You can also try substituting with honey.
  • Coconut Milk: Make your own using my recipe or buy a can of pure coconut milk – with only coconut and water. If you can't have coconut, feel free to subsitute with Tigernut Milk, Banana Milk, or water.
  • Avocado Oil: a nice neutral oil to help bind everything together. You can subsitute with melted coconut oil if you can tolerate it.
For the Blueberry Syrup
  • Blueberries: You can use fresh or frozen. Feel free to swap out for any berries you have on hand or to your preferance.
  • Maple Syrup: I can't get enough maple syrup. It's so easy to use and imparts so much flavor. If you don't have any, feel free to substitute with honey. If you want to keep the sugars low, substitute with fresh squeezed orange juice or skip it entirely.
  • Vanilla Powder: You can substitute with vanilla extract as you'll be cooking off the alcohol (or use alcohol-free extract).

How to make these AIP-compliant waffles

For the Waffles
  • Preheat a standard waffle maker. 
  • Mix all of the ingredients together, whisking to get rid of any clumps.
  • Once the waffle maker is heated, spoon the batter into the maker. Cook for approximately 5-7 minutes, or until browned. (It's ok to open the maker and check – just close it again if they aren't done) 
  • Remove and serve.
For the Blueberry Syrup
  • While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.

Making these quick breakfast waffles ahead of time

You can make the waffles ahead and keep in the fridge for up to 4 days or freeze them for up to 3 months. To freeze, place the waffles in a single layer on a baking sheet, baking dish, or plate. Place the baking sheet in the freezer for several hours, until frozen. Once frozen, remove the waffles from the sheet, dish, or plate and put them into a freezer-safe bag or container for long-term storage. Make sure to label your container!

When you are ready to eat them, thaw by either removing what you need and leaving it in the fridge overnight or on the counter for a few hours. You can also thaw directly from frozen by popping them in the microwave for a few seconds, the oven or toaster oven for a few minutes, or on a pan on the stove for a few minutes. I recommend using a toaster oven to keep them nice and crisp.

The syrup can be made up to 2 weeks ahead of time and stored in the fridge, or freeze into ice cube trays for several hours, then pop out and store in a freezer-safe container or bag. When needed simply thaw in the fridge or gently reheat in the microwave or on the stove.

Eye level angle of two tigernut waffles stacked on a white plate with a jar of blueberry syrup and a fork on a napkin in the background.

Can you make these coconut-free?

Absolutely! Simply substitute the coconut milk 1:1 with Tigernut Milk or Banana Milk. If you don't have any on hand or are short on time, just substitute with water. Easy peasy!

Want other Paleo and AIP breakfast recipes? Try one of these!

AIP Waffles – Crispy deliciousness to complete your morning

AIP Cassava Flour Pancakes – try these with the “chocolate” sauce – yum!!

10 AIP Breakfast Ideas – you're sure to find something here!

The AIP Breakfasts Book – over 60 AIP recipes to start your morning off right!

AIP Breakfasts Book Cover

More Helpful AIP Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.

Tigernut Flour Waffles with Blueberry Syrup Recipe

If you make these tigernut flour waffles, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!

Close up view of two tigernut waffles with blueberry syrup stacked on a white plate with a jar of blueberry syrup and a fork on a napkin in the background.
Eye level angle of two tigernut waffles stacked on a white plate with a jar of blueberry syrup and a fork on a napkin in the background.

Tigernut Flour Waffles With Blueberry Syrup (Paleo, AIP)

Servings: 2 Belgian-style waffles
These tasty waffles utilize the nut-free tigernut flour (they’re actually tubers!) to make a soft, comforting weekend breakfast favorite. If you need to be coconut-free while on AIP, they’re perfect for you!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 13 mins

Ingredients
  

For the waffles:

For the Blueberry Syrup:

  • 1 cup Blueberries (fresh or frozen)
  • ¼ cup Maple Syrup
  • Pinch Vanilla Powder (optional, or Vanilla Extract)

Instructions
 

For the waffles:

  • Preheat a standard waffle maker.
  • Mix all of the ingredients together, whisking to get rid of any clumps.
  • Once the waffle maker is heated, spoon the batter into the maker. Cook for approximately 5-7 minutes, or until browned. (It's ok to open the maker and check – just close it again if they aren't done)
  • Remove and serve.

For the Blueberry Syrup:

  • While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.

Notes

I’ve tried making these with blueberries inside but they fall apart in the waffle maker, so I recommend if you want blueberry waffles to just make the blueberry syrup. 
These waffles can be made into pancakes as well. 
This blueberry syrup is also delicious stirred into plain coconut milk yogurt.

Nutrition

Calories: 608kcalCarbohydrates: 88gProtein: 6gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 741mgFiber: 22gSugar: 59gVitamin A: 42IUVitamin C: 11mgCalcium: 135mgIron: 6mg
Course: Breakfast
Cuisine: American
Keyword: AIP, AIP Breakfast, breakfast, coconut free, gluten free, Paleo, plant based, Vegan, waffles
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !

Pin It on Pinterest