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These tasty waffles utilize the nut-free tigernut flour (they’re actually tubers!) to make a soft, comforting weekend breakfast favorite. If you need to be coconut-free while on AIP, they’re perfect for you!
I am so excited to be sharing another great waffle recipe with you! I'm still on my mission to recreate some American breakfast classics.
Because you're on AIP does not mean you have to give up your comfort foods or feel deprived.
Don't get me wrong, a warm bowl of soup or some leftovers in the morning can really hit the spot. But sometimes, especially on weekends, you just want to bite into some warm waffles or pancakes.
These are a great lazy weekend breakfast treat your whole family will enjoy! If you are feeling ambitious or have extra time, double the recipe and freeze half. They come in handy for those unexpected snow days when everyone just wants to stay cozy and warm.
Ingredients in this gluten-free breakfast (and substitutions)
For the Waffles
- Tigernut Flour: a gluten-free flour made from tubers – just like sweet potatoes! So you won't have to worry about any gluten, nuts or or hard to digest fiber (sorry coconut). It's hard to do a straight 1:1 substitution with gluten-free flours. Feel free to experiment and let me know how things turn out!
- Vanilla Powder: sweet and a little smokey, this is a staple for baked goods and is so easy to keep AIP compliant. You can subsitutue with Vanilla extract as you'll be cooking these (to burn off the alcohol).
- Applesauce: A fun, all natural sweetener that is high in natural pectin to help bind ingredients together. Make sure your applesauce is plain and unsweetened.
- Maple Syrup: Oh, such a delicious natural liquid sweetener, second only to honey (IMHO). Be sure to use pure maple syrup, as many of the big brands add high-fructose syrup to make them sweeter. You can also try substituting with honey.
- Coconut Milk: Make your own using my recipe or buy a can of pure coconut milk – with only coconut and water. If you can't have coconut, feel free to subsitute with Tigernut Milk, Banana Milk, or water.
- Avocado Oil: a nice neutral oil to help bind everything together. You can subsitute with melted coconut oil if you can tolerate it.
For the Blueberry Syrup
- Blueberries: You can use fresh or frozen. Feel free to swap out for any berries you have on hand or to your preferance.
- Maple Syrup: I can't get enough maple syrup. It's so easy to use and imparts so much flavor. If you don't have any, feel free to substitute with honey. If you want to keep the sugars low, substitute with fresh squeezed orange juice or skip it entirely.
- Vanilla Powder: You can substitute with vanilla extract as you'll be cooking off the alcohol (or use alcohol-free extract).
How to make these AIP-compliant waffles
For the Waffles
- Preheat a standard waffle maker.
- Mix all of the ingredients together, whisking to get rid of any clumps.
- Once the waffle maker is heated, spoon the batter into the maker. Cook for approximately 5-7 minutes, or until browned. (It's ok to open the maker and check – just close it again if they aren't done)
- Remove and serve.
For the Blueberry Syrup
- While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.
Making these quick breakfast waffles ahead of time
You can make the waffles ahead and keep in the fridge for up to 4 days or freeze them for up to 3 months. To freeze, place the waffles in a single layer on a baking sheet, baking dish, or plate. Place the baking sheet in the freezer for several hours, until frozen. Once frozen, remove the waffles from the sheet, dish, or plate and put them into a freezer-safe bag or container for long-term storage. Make sure to label your container!
When you are ready to eat them, thaw by either removing what you need and leaving it in the fridge overnight or on the counter for a few hours. You can also thaw directly from frozen by popping them in the microwave for a few seconds, the oven or toaster oven for a few minutes, or on a pan on the stove for a few minutes. I recommend using a toaster oven to keep them nice and crisp.
The syrup can be made up to 2 weeks ahead of time and stored in the fridge, or freeze into ice cube trays for several hours, then pop out and store in a freezer-safe container or bag. When needed simply thaw in the fridge or gently reheat in the microwave or on the stove.
Can you make these coconut-free?
Absolutely! Simply substitute the coconut milk 1:1 with Tigernut Milk or Banana Milk. If you don't have any on hand or are short on time, just substitute with water. Easy peasy!
Want other Paleo and AIP breakfast recipes? Try one of these!
AIP Waffles – Crispy deliciousness to complete your morning
AIP Cassava Flour Pancakes – try these with the “chocolate” sauce – yum!!
10 AIP Breakfast Ideas – you're sure to find something here!
The AIP Breakfasts Book – over 60 AIP recipes to start your morning off right!
More Helpful AIP Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Tigernut Flour Waffles with Blueberry Syrup Recipe
If you make these tigernut flour waffles, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Tigernut Flour Waffles With Blueberry Syrup (Paleo, AIP)
Ingredients
For the waffles:
- 1 cup Tigernut Flour
- 1 tsp Vanilla Powder (or Vanilla Extract)
- 1 tbsp Applesauce
- 1.5 tbsp Maple Syrup (or Honey)
- 1/2 cup Coconut Milk (or Tigernut Milk or Banana Milk or water)
- 1 tbsp Avocado Oil
For the Blueberry Syrup:
- 1 cup Blueberries (fresh or frozen)
- ¼ cup Maple Syrup
- Pinch Vanilla Powder (optional, or Vanilla Extract)
Instructions
For the waffles:
- Preheat a standard waffle maker.
- Mix all of the ingredients together, whisking to get rid of any clumps.
- Once the waffle maker is heated, spoon the batter into the maker. Cook for approximately 5-7 minutes, or until browned. (It's ok to open the maker and check – just close it again if they aren't done)
- Remove and serve.
For the Blueberry Syrup:
- While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.
Notes
Nutrition
Delicious! Granted I haven’t had real pancakes/waffles in quite some time, but I’ve tried many recipes before that were just inedible, but these were great! I’m doing a diet that is basically AIP Paleo but I have additional foods my stomach can’t handle, including cassava, tapioca, and arrowroot which is in SO many tigernut flour based recipes so I was super excited to find this one! I added some DF sugar free chocolate chips into the mix and they held up. Thank you!
Oops me, just realized I put my message under your Coconut flour recipe comments!!! Love the taste but mine stuck to the waffle maker so much that when I open it they split in half and I had to peel each half off the surfaces. I added some water and sprayed tie waffle iron with a bit of Avocado oil to help…..didn’t help much. I think I am becoming your problem child, lol. For what it’s worth every time I make your flatbread recipe it works great!
Hi Michele, would these come out well with using buttermilk instead of the coconut milk (dairy is not an AIP concern for us). Thanks!
Hmm – I can’t say for sure as I’ve never tried it, but I *think* it should be ok.
Do you strain the blueberries from the syrup or mash them together or leave it as is?
I usually just leave it as is – they’ll mash down naturally. You can definitely strain them if you prefer that though.