These AIP waffles are super crispy and easy to make! No nuts, no eggs and full of goodness that is ready in 25 minutes! I also kept these cassava and coconut free because it gives my AIP family variety. Whip out the mini dash and bowl, you’re going to love these super crispy AIP waffles.
Why This Recipe Works (Without Cassava or Coconut)
A lot of grain-free and nut-free flours tend to leave baked goods very gummy. Not this recipe. It’s made with tigernut, green banana, and the secret ingredient – sparkling water. It’s a thick batter that caramelizes in the waffle maker and as it cools it hardens to a crispy waffle. They take a little finesse, so be sure to read the tips and tricks section.
The reason I made these AIP Crispy Waffles coconut and cassava free is that there are SO MANY options WITH coconut and cassava out there. Yes, those flours are easier to find, but many folks on AIP can’t have coconut, which can be very hard. Also, a great many don’t digest cassava flour well either. I know I don’t (hello bloat). Luckily, not only are these extra allergen-friendly, they’re extra delicious too! So crispy! Learn more about AIP here.
Grab Your (Specialty) Ingredients
Yes. In AIP baking in general, specialty ingredients are kind of the standard. I found the Green Banana Flour in the grocery store, but the TigerNut Flour I order from Thrive Market. I have not played with any substitutions because these recipes tend to be finicky. When you find a combination that works, it just works.
- Tigernut Flour is similar to coconut flour in that it’s very absorbent and high in fiber. A little goes a long way. I get mine on Thrive Market.
- Green Banana Flour adds some starch to this recipe which helps bind it.
- I use this AIP compliant Baking Powder or you can make your own by sifting together equal parts: baking soda, cream of tartar, and arrowroot starch.
- Coconut sugar to sweeten because it’s delicious. To note that coconut sugar is made from the coconut tree sap or flower and not from the coconuts. But if you’re very sensitive to coconuts use maple sugar.
- I use Great Lakes or Vital Proteins for Beef Gelatin, this also helps in binding the waffles.
- I always keep Topo Chico or Pellegrino in my fridge! That’s what I use for sparkling water. The bubbles help create air in the recipe, as does the vinegar (mixed with baking soda).
Making AIP Crispy Waffles Step by Step
1. Add the dry ingredients to the bowl. 2. Whisk together. 3. Add the oil then the vinegar. 4. Whisk until crumbly. 5. Add the sparkling water little by little. 6. Until the batter is creamy. 7. The consistency of pudding. 8. It will thicken on it’s own. 
9. Grease the mini dash. 10. Use 2tbsp of batter. 
11. Cook 4-5 minutes. 12. Crispy AIP Waffles
Frequently Asked Questions
No, I tried. It didn’t go well.
When you’re taking them out of the iron, they will still feel soft, yes, so be careful or you will deform them. Put them flat on a plate and give them 30 seconds and as it cools just a little bit they get super crispy.
It will harden in the shape it’s in when you take it out of the iron. For pretty waffles use the tip of a spatula or fork to gently lift and lay flat on a plate.
I haven’t tested that yet, but someone reported that sweet potato flour worked well for them!
Tips and Tricks
- Use a mini-dash or mini waffle iron. These don’t work well in Belgium waffle irons.
- Don’t overdo the liquid. That’s why I instruct you to add 2 tbsp of water at a time. The batter will be fluid at first but it will get thick as the flours absorb the fluid. Too much water will make the mix prone to deforming, and they will take longer to cook.
- Great the iron lightly before each waffle.
- Wait until the mini waffle iron is fully heated before putting the batter in.
- Use a timer! These need to cook for 4 minutes per waffle. That’s longer than you think. Put a timer on.
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Crispy AIP Waffles
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 waffles 1x
- Category: Breakfast
- Method: Waffle
- Cuisine: AIP
- Diet: Gluten Free
Description
A super easy and super crispy AIP Waffle Recipes!
Ingredients
- 1/2 cup tigernut flour
- 2 tablespoons green banana flour
- 2 tablespoons gelatin
- 2 tablespoons coconut or maple sugar
- 1 teaspoon AIP baking powder (see post)
- 1 teaspoon cinnamon
- 2 tablespoons avocado oil or olive oil (more for oiling waffle iron)
- 2 teaspoons apple cider vinegar
- 1/2 cup + 2 tablespoons sparkling water
Instructions
- Heat your mini waffle iron.
- In a large bowl whisk together all of the dry ingredients.
- Add in the avocado oil and whisk well, then the vinegar and repeat. The mix will be crumbly.
- Slowly add in the sparkling water, 2 tablespoons at a time, letting it fully incorporate before adding more. Only add as much as you need so the batter is the consistency of pudding.
- Grease the waffle iron and put 2 tablespoons of batter in the center. Close it and let it cook for 4 minutes without opening it.
- Open the iron, the waffle should be a deep golden to dark brown color. It will feel soft and a little sticky. Very carefully, with the tip of a fork or spatula remove it from the iron and place it on a plate. It will firm up and be crispy within a minute!
- Repeat with the remaining batter, lightly greasing the iron between waffles. Makes 6-7.
Recipe Notes:
- Read the FAQ’s and Tips and Tricks!
Nutrition
- Serving Size: 1 Waffle
- Calories: 118
- Fat: 6.9g
- Carbohydrates: 13.5g
- Fiber: 3.6g
- Protein: 0.8g
Cristina Curp, FNTP says
I havent tested it with another flour
Amy says
I make these from time to time to satisfy the hankering for a more traditional Sunday morning breakfast. Very easy to throw together – make sure you read all the tips first. I usually top them with your blueberry compote but this time I topped them with ginger chutney from Indira Pulliadeth’s AIP Indian Fusion cookbook and it’s amazing! Just had to share.
Cristina Curp, FNTP says
Thanks Amy!
Sarah says
Loved the taste of these and followed the recipe exactly, but they never formed a true pudding consistency (more of a wet dough) and they stuck to my Dash like crazy, even after spray with olive oil! Wondering if you have any suggestions for the next time I try to make them? Maybe I have to spoon my tiger nut flour into the measuring cup?
Cristina Curp, FNTP says
This recipe can definitely be a tad finicky. Yes, definitely make sure you’re accurately measuring the ingredients. The batter will be like pudding but as it sits will turn into more of a wet dough consistency, because the flours begin to absorb all the moisture. Make sure your mini dash is greased before putting the batter in and the most important thing is to let them cook long enough, no peeking. Don’t open the mini dash or it will come apart and stick. Just make sure it’s properly heated, then shut it and give it the full 4 minutes before opening it.
Rebecca says
WOW THESE ARE AMAZING!! I love the crispy exterior; the flavor is delicious. This is going on my A-list of favorite AIP recipes. Thank you for creating and sharing!
Cristina Curp, FNTP says
Thank you so much Rebecca!!!! We love them too!
Joan says
I actually had all the ingredients on hand, I’m in my 3rd month of AIP. These waffles turned out really good, and yes they do get super crispy when the cool just a bit. Read the post before making them, lots of useful tips.
Cristina Curp, FNTP says
I love it when that happens!
Dar says
I tried these today and they are a game changer! Absolutely wonderful!!! I ate 2 with 2 eggs and a sausage patty ……and my IBS is in full force…..I looked at the Monash app and egg seems to be ok but I know the sausage probably didnt do me any favors….is there anything else you would think could have contributed to this?
Cristina Curp, FNTP says
Hi Dar! I’m so glad that you loved these waffles! As for an IBS flare, it could be a number of things… sometimes high fat meals can be hard to digest (sausage and eggs) sometimes starches can be hard to digest (green banana flour). Maybe it was the combination of the two. It could also be stress related. Do you work with a functional medicine doctor or nutritonist? I would discuss this with them.
Julie says
Thank you! I’m excited to try these. You also called the green banana flour plantain flour. Is that the same thing?
Cristina Curp, FNTP says
Sorry, that my was a mistake, I fixed it. But I do think they would be interchangeable.