Go Back
+ servings
AIP waffles covered with coconut whipped cream, fresh blueberries and mint from the side

AIP Waffles

Author: Michele
Servings: 2 waffles
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! 
4.87 from 29 votes
Prep Time 5 mins
Cook Time 7 mins
Total Time 15 mins


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


  • 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.


Calories: 710kcalCarbohydrates: 63gProtein: 3gFat: 52gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gSodium: 171mgPotassium: 241mgFiber: 4gSugar: 19gVitamin C: 1mgCalcium: 46mgIron: 3mg
Course: Breakfast
Cuisine: American
Diet Gluten Free, Vegan
Keyword: AIP Diet, Autoimmune Paleo, dairy free, egg free, gluten free, grain free, nut free, Paleo, seed free, Vegan
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !