I’m not even exaggerating when I say that these are literally the best Belgian waffles that I’ve ever tasted. My previous Belgian waffle is also high up there on the list but I’ve been doing a lot of cooking with cassava flour lately and I’m just loving it! Definitely a great option if you’re looking to change up your ingredients.
One Yummy Paleo Breakfast (or Dessert!) Option
If you ask me, along with versatility, another key component of any good paleo recipe is simplicity. Which is yet another reason why I love this waffle recipe.
You’ll need a high powered blender to start with. Add in the cup of cassava flour, baking powder, pinch of salt, one medium sized banana, two large eggs, pure vanilla extract, melted coconut oil, and unsweetened almond milk.
Blend everything together until it’s well mixed, so about 30 seconds to one minute depending on your blender.
Next, preheat your waffle iron and give it a generous coating of coconut oil. Pour in just enough batter to fill the bottom part, making sure not to overfill. Cook each waffle for 3-5 minutes, just long enough for them to turn golden brown and then serve warm.
What’s the Difference Between a Regular Waffle and a Belgian Waffle?
Wondering what the difference is between plain old fashioned waffles and Belgian waffles?
For starters, the most obvious difference is their size. Belgian waffles are made in larger waffle irons that enable them to have extra large and deep square pockets, perfect for loading up with your favorite paleo friendly toppings.
Belgian waffles are also lighter and fluffier than regular waffles, which can often be served quite crispy.
Regular waffles are also commonly reserved as a breakfast food only, whereas Belgian waffles are enjoyed as both a tasty breakfast option as well as a decadent dessert.
3 Benefits of Using Cassava Flour Instead of Regular White Flour
If you’re not already familiar with how amazing cassava is for all of your paleo baking needs, then it’s time for a little intro.
Cassava flour is made from the South American plant of the same name (it’s also commonly referred to as yuca in spite of the fact that’s an entirely separate plant) and it’s actually the third most common source of carbs behind rice and maize.
I like using it over refined white flour for quite a few reasons. In fact, here are three benefits of using cassava flour instead of regular white flour:
- Studies are finding that both whole and refined grain intakes may be linked to inflammatory protein concentrations in humans. (1) Refined wheat flour has also been linked to weight gain and obesity, type 2 diabetes, metabolic syndrome, and cardiovascular disease. I would go as far as to say one of the single biggest things that you can do to improve your overall health would be to eliminate wheat completely!
- Cassava flour contains a few key nutrients, including dietary fiber, thiamine, phosphorus, calcium, and riboflavin. It’s important to keep in mind that the amount of these nutrients is minimal, yet it’s still healthier than wheat flour.
- It’s also high in resistant starch, which has similar properties to soluble fiber in that it bypasses your digestive tract and has a demonstrated ability to feed the beneficial bacteria in your gut. (2)
Some Extra Tips for Super Fluffy Waffles Every Time
When it comes to Belgian waffles, I definitely believe that the fluffier they are, the better they are. So with that in mind, I wanted to share a few personal tips to make sure that you end up with super fluffy paleo waffles, each and every time:
- Prepare your batter in advance and let it sit overnight, which allows more time for the leavening process and results in fluffier waffles
- Instead of using two whole eggs, separating your eggs and beating the egg whites until they form light, stiff peaks is another great way to get fluffier waffles
- Mix your ingredients together by hand instead of using a high powered mixer to prevent overmixing
My Top 6 Paleo Approved Waffle Toppings
Perhaps my favorite part of making homemade paleo Belgian waffles is adding my favorite paleo waffle toppings to them. If you aren’t quite sure what’s allowed and what’s off limits, here are my top six favorite paleo friendly waffle toppings:
- Whipped coconut cream
- Almond butter brownie ice cream
- Organic maple syrup
- Paleo friendly dark chocolate chips
- Melted almond butter and chopped raw almonds
- Cinnamon applesauce
(You may also like: Cinnamon Roll Paleo Waffles)
- 1 cup cassava flour
- 2 tsp baking powder
- 1 medium ripe banana
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil plus extra for greasing
- 1 ¼ cups unsweetened almond milk
- pinch of salt
- Add all the ingredients to a high power blender and blend for 30 seconds to 1 minute or until well mixed.
- Preheat the waffle iron and coat it generously with extra coconut oil.
- Pour just enough batter to fill the bottom part, do not overfill.
- Cook for 3-5 minute or until golden brown.
- Serve warm.