Whoa! Delicious and scrumptious Paleo Waffles alert!
I see crispy, tasty, healthier waffles in your future.
And you have the choice to make these waffles vegan if you omit the egg!
Egg or No Egg In Your Crispy Paleo Waffles?
You can make these with a flax egg or regular egg. They are both great; however, the flax egg seems to come out a bit crispier. In this recipe, I used Blanched Almond Flour and Organic Tapioca Flour. As you can see from the photos, they worked out well and and I can tell you they taste great too!
Making a Flax or Chia Egg:
Making a flax or chia egg is so simple. A flax egg functions the same way as an egg would in most recipes. Note: they can’t be substituted in all recipes because sometimes the recipe will not turn out well. But, good news – they work in this one. As I am recipe testing, I like to try a flax egg in recipes where I believe I will have success.
So, to make a flax or chia egg, you will need to grind one tablespoons of flax or chia seeds. Then place the ground flax or chia seeds in a small dish. To this, add 3 tablespoon water. Stir to mix up a little and wait 10 minutes. The mixture will congeal and should resemble and egg! Now it is ready to use in your recipe!
Flaxseeds have been around a very long time and are reported to have amazingly great health benefits. Which is a reason I am always looking for ways to add more to my diet. Some of the benefits are that they are a great source of fiber, have omega 3 fatty acids, may be good for heart health, cancer prevention, cholesterol, inflammation reduction, diabetes and more.
Notes: I prefer organic golden flax seed and organic chia seeds when I make a flax egg.
Why Not Make Your Own Gluten Free Baking Powder?:
Did you know I have a recipe for homemade baking powder on the site? It is my go-to for all the recipes I make. I use pumpkin puree in this recipe, but it is meant as an oil replacement and there is not a strong pumpkin flavor. Try these delicious Pumpkin Waffles for a true pumpkin spice flavor.
The waffle iron I use for these paleo Belgian waffles is the kind that flips over and I prefer this as the waffles seem to cook more evenly. I usually put a timer on for about 2-3 minutes per side. Pull the plug of the waffle iron if you use a fork to pop your waffle out. I keep a plastic fork on hand for just this purpose.
Related:
Delicious Chocolate Chip Muffins
Enjoy these waffles with your favorite toppings – fruit, berries, maple syrup, coconut whipped cream. You could even top with a poached or fried egg. Yum!
Check out this post for the recipe and tutorial for Coconut Whipped Cream!
I hope these become your best paleo waffles! 🙂
p.s. – I love seeing your photos of my recipes on Instagram. If you make a recipe and post a photo, tag me!
Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site. I look forward to creating and posting many more delicious recipes for you.
Items Used In This Recipe:
I love these cripsy paleo waffles that are grain, gluten and dairy free. They can be vegan by using a flax egg. Enjoy!
- 1 cup blanched almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder (homemade recipe on the site)
- 1 flax egg
- 1/2 cup unsweetened almond milk
- 1 teaspoon lemon juice
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- Pinch fine sea salt
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Preheat waffle maker
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To make flax egg: in small bowl, add one tablespoon ground flaxseed and 3 tablespoons water. Stir to combine and let sit about 10 minutes until the mixture becomes egg like. It's magic!
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In a medium sized mixing bowl, add the first 3 ingredients (almond flour, tapioca starch and baking powder and whisk out all lumps.
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In another mixing bowl, add almond milk, lemon juice, maple syrup, vanilla extract, pumpkin puree and sea salt. Mix well to combine.
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Add the dry mixture to the wet mixture and mix well.
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Scoop batter into waffle iron according to manufacturer directions. What works for me: I use a large ice cream scoop because it is the exact measurement needed per quadrant.
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This recipe makes about 11 quadrants or 2 - 2 waffles.
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Since I have a waffle iron that flips over (love it!) - I cook for 2 minutes on one side and 3 on the other and it worked perfectly.
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Note: this recipe can also be made using an egg for the flax egg. The texture is slightly different (both are great). When I use an egg, I adjust the cooking time to 2 minutes on one side and 1 minute on the other (flip over).
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Enjoy!
Tip: Make Ground Flaxseed Ahead and Store:
I prefer organic golden flax seed for making flax eggs. They seem to come out fluffier. It’s best to grind the flax seed fresh for flax eggs; however, if I know I have several recipes to make within a few days, I may grind up a batch and store in the refrigerator and use as needed. I have had no problems/issues with this method. 🙂
Easy to Pin It Strip:
I'm Christine and this is where I share my favorite recipes using the freshest ingredients possible. 
these look amazing! the flavours sounds perfect for a waffle and you can really add so much to it!!
Kaitie recently posted…How To Save Your Sanity Making Meals
These look amazing! We like our waffles crispier so I will definitely use the flax method!
Pretty! And pretty slick tricks for replacing the typical ingredients into a healthier waffle!
The older I get, the crispier I like my waffles, so these sound divine! I’ve never tried to make grain-free waffles before. I’ll have to give these a try.
Great recipe, pinned this, I’m glad I found a solid grain free waffle recipe, thank you for sharing!
Sara Maniez recently posted…Spring Cleaning: How to Reorganize Your Laundry Room – A Before and After
how do you make the baking powder
Hi Edie – here’s the link to the recipe. http://24carrotkitchen.com/how-to-make-your-own-grain-free-cornstarch-free-baking-powder/
I just made these this morning. Without a doubt, these are the best waffles I’ve ever made and definitely one of the best I’ve ever eaten. They’re super crispy and have a delicious flavor. It’s like eating a waffle cone! I did use banana puree instead of pumpkin (my pumpkin puree is frozen, and I was too lazy to defrost it this morning), and I used water instead of almond milk (didn’t have any milk on hand, and too lazy to make it!). As an added bonus, I didn’t even have to grease my waffle maker! They were perfect and so tasty, and I want to make them for everyone now! Wonderful recipe! Thanks for sharing!
Hi Julie, Thank you so much for your comment! So glad you loved the waffles! Thank you for sharing your substitutions; they are awesome, and, I will be trying them out soon. 🙂
These look AMAZING! I am always looking for eggless recipes. Bookmarking to try soon. Thanks for the recipe
Thanks Oriana!
These waffles look terrific! Love that you gave a vegan option…and I’m all for crispy waffles so that works in my favor! 🙂
Jenn recently posted…Tahini Chocolate Chip Cupcakes (Vegan, Oil Free)
Thanks Jenn!
I eat grain-free most of the time, so totally loving these waffles. They look delicious!
Lisa Bryan | Downshiftology recently posted…Sweet Potato Hash Browns
Thanks Lisa!
I know everyone always talks about fluffy waffles…but crispy ones get me every time….that light crunch with syrup, oh my heavens!
Saarah recently posted…Mediterranean Quinoa Breakfast Bowl
Thanks Saarah!
I love waffles and crispy the better for me. These look so amazing. I cannot wait to try..
Veena Azmanov recently posted…Homemade Cinnamon Mocha Hot Chocolate mix
Thanks Veena!
I recently went grain-free due to health reasons and after hours of researching, I found these waffles and I’m so happy I did! I made a big batch this morning and I was pleasantly surprised at the flavor and crispy texture. The first time I made it, I actually forgot the egg and it still turned out amazing! Love, love, LOVE this recipe!!!
Hi May – so happy to hear you love these waffles! It is interesting that it worked without the egg too! I am continually creating new recipes and hope you find others you enjoy! 🙂