Crispy Paleo Waffles – the most delicious and crispy waffle breakfast or brunch recipe! Made with almond flour. You’d never guess these were paleo, gluten free, dairy free and refined sugar free!
I am SO excited to be sharing these crispy waffles with you today! I’ve been working on this recipe for over a month, and after many waffle breakfasts I’ve finally perfected them.
If you love light and crispy waffles, this is the waffle recipe for you. Is there anything worse that a squishy, soggy waffle? I like my waffles CRISP! I want to be able to hear myself cutting in to them. Hear an actual *tap tap* as I tap my fork on them. But also light and fluffy on the inside. And these beauties are them. And best of all they are paleo/gluten free/grain free!
I started off with my previous go to dairy free waffle recipe that uses almond milk and coconut oil. Tons of you have told me you love these waffles, especially those of you like me with dairy sensitivities.
The waffles are super light and crispy thanks to the beaten egg whites. The beaten egg whites are essential to a light waffle. They add air and lightness to the waffle, and make it fluffy as a cloud. If you skip this step, which I have on lazy mornings, the waffles are much thicker and denser.
I wanted to to tweak it so I could avoid using white flour all together and use paleo friendly flours so these waffles would be even more guilt free.
I finally found success using a combination of both almond flour and tapioca flour. Just almond flour alone was too dense and crumbly. But the addition of some tapioca flour made it the perfect paleo waffle batter.
I added another step to my original dairy free waffles that I love even more in these paleo waffles. Rather than using just plain almond milk, I make a paleo version of buttermilk by adding apple cider vinegar to the almond milk. It gives it that great tang you love in buttermilk waffles without having to use dairy.
I don’t like my waffle batter overly sweet. I like to get the sweetness from pure maple syrup and fresh berries. So I add just 1/4 cup of coconut sugar to the waffle batter so it has just a touch of sweetness to it.
I make these in my beloved double belgian waffle maker. It can make 2 waffles at once! And I love how deep the waffle pockets are. I cook them at the toastiest level, because I like my waffles crispy as can be. Sometimes even when the waffle iron beeps, I open it and they’re still not crispy enough so I’ll cook them even longer.
My husband did not believe when I served these and told him they were 100% paleo, gluten free, grain free, dairy free, refined sugar free. They are delicious!
I’ll be serving them for our Easter brunch, and basically every Sunday morning breakfast forever. Because Sunday breakfast is meant to be waffles.
More Paleo Breakfasts:
Paleo Pumpkin Pancakes
Paleo Dutch Baby
Paleo Banana Nut Muffins
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