Cassava Flour Waffles

Tanya Eisenwasser

Print Recipe

Grain-free waffles made with cassava flour.

Prep 10 min

Cook 15 min

Serves 4

Gluten-freeDairy-freeGrain-free

Ingredients

• 1 1/2 cups cassava flour
• 2 tablespoons arrowroot starch
• 1 1/2 teaspoons baking powder (aluminum-free)
• 1/4 teaspoon sea salt
• 2 eggs (or 2 flax eggs for vegan)
• 1 cup coconut milk (full-fat, additive-free)
• 3 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla powder (optional)

Instructions

Mix

1. In a large bowl, whisk together the cassava flour, arrowroot starch, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, maple syrup, and vanilla if using.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick but pourable. Add 1-2 tablespoons more coconut milk if needed.
4. Let the batter rest for 5 minutes while the waffle iron heats up.

Cook

1. Preheat your waffle iron and lightly grease with coconut oil.
2. Pour batter onto the waffle iron according to your machine's instructions (usually about 1/2 to 3/4 cup per waffle).
3. Cook until golden brown and crisp, about 4-5 minutes depending on your waffle iron. The waffle should release easily when done.
4. Serve immediately with fresh fruit and maple syrup.

Tips & Substitutions

• Cassava flour absorbs liquid differently each batch. Add more coconut milk tablespoon by tablespoon if the batter is too thick.
• If egg whites bother you, use 4 yolks instead of 2 whole eggs. This keeps the binding properties while avoiding potential egg white triggers.
• Regular milk and butter work if you tolerate dairy. Grass-fed butter adds richness if it suits you.
• For a vegan version, use 2 flax eggs. Mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes.
• Let the batter rest for 5 minutes before cooking. This lets the cassava flour hydrate fully and produces better texture.

Why This Works

Cassava flour. A grain-free, gluten-free flour that is naturally low in histamine. It produces a texture closer to wheat waffles than most alternative flours.

Coconut milk. A creamy, dairy-free liquid. Fresh cow's milk is not typically high in histamine, but fermented or aged dairy is more commonly problematic. Coconut milk is a good alternative for those avoiding dairy entirely. Check labels for additives like guar gum or carrageenan.

Arrowroot starch. A gentle, easily digested starch that helps create a crisp exterior. It is generally well tolerated.

Eggs. Eggs themselves contain no histamine, though egg whites can trigger reactions in some people. Yolks alone still provide good binding.

Maple syrup. A natural sweetener that is generally well tolerated and avoids the processing concerns of refined sugar.

Storage

For meal prep, cool waffles completely on a wire rack, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in a toaster or oven at 350°F (175°C) for 5-8 minutes. Avoid refrigerating for more than a day, as texture degrades and histamine can build in egg-containing baked goods.