Autoimmune Protocol Waffles (Cassava Flour)

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I am aware that this is basically the least sexy name possible for a recipe, I think it sounds like something you would be served at a hospital as a means to hide some sort of treatment. My husband Mark said this sounds like some sort of superhero food. Regardless, for those that are following AIP and might be desperate for a different breakfast recipe, I wanted you to find it as easily as possible. Who knows, maybe you are even landing here on this page because of this very not-so-sexy name.

While I am personally no longer strictly following the Autoimmune Protocol, after following it very hardcore for over 30 days, I can tell you that it changed me. This diet rocked my world and healed me, in all the most amazing ways possible. It was everything that my body needed, right when I needed it most. As I was searching for ways to heal my gut and deal with my autoimmune condition, as well as the terrible fall off my health took after taking prescribed drugs for my condition, I was working with a naturopath, taking supplements and trying various elimination diets and nothing was quite dealing with this underlying condition of not feeling like myself and desperately wanting that to change. I took it up upon myself at the time to research all the various more extreme ways to help my gut, to remove foods and to get back to a place where my body could focus it’s energy on healing. I followed the protocol by way of Dr Sarah Ballantyne and Mickey Trescott and Angie Alt, their websites, the various books and cookbooks and any and all the other resources I could find.

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While many people find themselves needing to follow AIP much longer than 30 days, I was fortunate that I wasn’t dealing with a severe condition nor debilitating or life-threatening symptoms, so I am grateful to have found great relief in that short time. As I continue my personal healing, I have also stuck to many of the principals of the protocol that have resonated with me and I have had great luck and results by continuing to listen to my body and what it is telling me it does and doesn’t need.

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Beyond the incredible amount of healing I experienced, the new found energy and finally feeling more like myself, I also have found myself even more inspired and energized in the kitchen, still feeling called to create delicious recipes as needed for myself that would fit into the very strict restrictions of the protocol. If sharing some of my favorite recipes can help even just a few of you find the protocol less daunting to start or a bit easier if you are in the middle of it – than I am happy!  You may not need the AIP, you may never have heard of it and if that’s the case, if you are simply trying to reduce the amount of grains and starches you consume, if you are looking for egg-free and/or dairy-free recipes, this too will work for you.

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These waffles are absolutely incredible, fluffy on the inside and crispy on the outside. In fact, my husband, Mark, has told me on countless occasions that he likes these waffles better than any regular grain containing waffles he’s had. That says a lot considering this is a man that can eat EVERYTHING! They aren’t too dense like many grain-free waffles and they reheat beautifully (just pop into the toasted oven). Cassava Flour is the jam and I am currently obsessed with how versatile it is.

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I go light on the sweetener in these so I can drizzle maple syrup and some fresh berries on top, without feeling like I am overdoing it with sweetness. I have also on occasion left the sweetener out completely (adding in just a little more liquid), to make these ore savory to use as bread for sandwiches. OH YEAH, that’s right, AIP sandwiches!!! You’re welcome.

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[print_this]Autoimmune Protocol Waffles (Cassava Flour)
{gluten-free, grain-free, vegan, paleo-friendly, AIP-friendly, nut-free, seed-free}
Yields: 2-3 large Belgium waffles, may make more 
depending on your waffle maker.

Add all of the dry ingredients to a large bowl. Whisk well to combine. In a small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and mix really well to combine. You may find you may need to add a little more coconut milk (or simply a small amount of water), if it’s too thick.

This batter will definitely be thicker than a pancake batter and maybe your typical waffle batter, but that’s OK, it’ll still work out great!

Add the batter to your waffle iron and cook as you normally would, adding about a minute of longer of cook time, than your maker suggests, watching carefully so as not to overcook.

Serve immediately or store in the refrigerator and reheat in the toaster oven.

RECIPE NOTES:

You may find you need a little bit more liquid than what the recipe calls for. The batter should be somewhat thick compared to a typical batter, but still pourable.

I use this waffle iron. I cook each waffle for just about 5-6 minutes each. Using this waffle iron, this recipe yields three VERY large Belgium waffle, using approximately 1 cup of batter for each waffle.

Make sure that your iron is preheated and very hot and that you cook the waffles long enough or they can turn out gummy. [/print_this]

42 Responses

  1. Laura Jarrard says:

    Thank you for this! Interestingly, I have been on your email list for a while but just started Dr. Ballantyne’s AIP a few weeks ago and found Mickey and Angie this morning through PaleoMom…then this email!
    It’s inspirational to find these connections and to hear how much it helped you, along with a yummy recipe that I can’t wait to try!! Thanks!

  2. It does kinda sound like superhero food! But then you’re totally a superhero to me so that makes sense!

  3. This might be the one that makes be break down and get a waffle iron!
    I really want to experiment with cassava. It’s crazy how common it is in so many countries in the world but not really here…

  4. Philippa says:

    Hi,

    I tried making these as pancakes – but they turned out really gummy.

    Is it because I don’t have a waffle maker?

    • Beth @ Tasty Yummies says:

      Philippa, I cannot say, as this waffle recipe was really only developed for use in a waffle iron. I haven’t tested nor can I recommend as a pancake or not. Sorry I cannot be of more help.

      • Philippa says:

        Thanks for the reply 🙂 I have ordered a waffle maker and I’m pretty excited to try it again – the batter tasted amazing

      • Kim says:

        I also found this recipe to be very gummy and I used a waffle maker. I thought maybe I didn’t cook them long enough so on the second try, I left the waffle in longer and found the same issue. A little crunchy on the outside and gooey/gummy in the middle. Any idea what went wrong?

        • Beth @ Tasty Yummies says:

          Kim, what type of waffle maker did you use? Did you make sure it was very hot? I have made these waffles many times now and 1 time they came out gummy in the middle, it was because the waffle iron wasn’t hot enough. The rest of the times, when I gave it ample time to preheat, I had no issues. Sorry they didn’t work for you, I hope you can get it right, they are worth it!
          PS when I did make them, and they came out gummy, I reheated in the toaster oven and that took care of the gumminess.

          • Charity says:

            I am having trouble with them sticking. Does that mean the waffle iron isnt hot enough? They are so good. Thanks!!

    • Charmaine says:

      No, they’re gummy any way I’ve prepared them! It was like a mouth full of cheese. :/

  5. noelle says:

    this is my new favorite waffle recipe. they were AMAZING.

  6. Erin says:

    30 days…Dr. Sarah would say, “Results not typical.” I’ve been strict for almost a year and have only seen the first hint of improvement over what I got from cutting out gluten and dairy. This is a great recipe; all the AIP waffle recipes I’ve tried with plantains came out gummy. It’s amazing you can get this texture without eggs. Thank you so much!

    • Beth @ Tasty Yummies says:

      Yes, I am quite lucky that I was able to see relief in 30 days, but yes, definitely not typical results. That said, it also wasn’t a complete cure in 30 days, either. I have been very mindful this year of my diet, after kick-starting my healing with AIP, I also maintained a low FODMAP diet for several months, as well as taking many supplements. Wow strict for a year! I feel for you, it is certainly not easy. I am glad you enjoyed this recipe, it’s a favorite over here! Thanks.

  7. teah says:

    Hooray! Finally a waffle recipe without plantains/bananas since I can’t have either. My daughter is also going to be super stoked. Can’t wait to try it. 🙂 Thanks!

  8. Alana says:

    These waffles were SOOOO good!!! Omg they came out great. The first two I did were slightly on the softer/gummier side on the inside, but by the last one I made I realized that they needed to cooked longer than I was expecting. They also crisp up well in the toaster if you accidentally undercook them. Recipe was perfect as is!

  9. Vivian says:

    Beth,

    I just finally ordered myself my first waffle iron and I can’t wait to follow your recipe as soon as it comes in. I started AIP last week after struggling with gut dysbiosis for years. I never understood why I was so bloated when I exercised plenty and ate extra clean. I’ve also had good results trying low FODMAPs, but never did it for 6-8 weeks. Like you, I am young and don’t have anything debilitating or very serious, but it gets more severe each year. I was wondering if you could tell me a little more about your healing process, and who I can turn to for advice? I’ve felt so alone on this journey grasping for a direction to finally get results. I’ve been GF and semi-strict paleo for 6 weeks, I’m on plenty of supplements from a naturopath who lives three hours away, and am giving AIP my all for the next month, juggling it with school and travel. Your thoughts?

    Happy Holidays,
    Vivian

  10. Deborrah says:

    Sadly, this recipe did not turn out for us despite 2 tries at the recipe. I made no substitutes, and have the same waffle maker. Each time dough was stuck to the top and bottom of the waffle iron (like the waffle separated) and gummy/raw-like inside and this was cooking them 4.5 minutes.

    • Beth @ Tasty Yummies says:

      Deborrah, I am so sorry to hear that. I am learning after many times of making this, that this recipe is crazy finicky and I cannot figure out why. I make it the same exact way every single time and every so often it doesn’t work out and it sticks, like you are saying. I am not sure if it is an inconsistency with the heat of the waffle iron or what could cause the difference. I have to play around some more and see if I can figure it out. I have noticed that letting the waffle iron heat up for longer than usual helps and I have also noticed that sometimes these take upwards of 6 minutes to cook.

  11. T.H. says:

    Thank you for this wonderful recipe! It’s my favorite AIP recipe to date.

  12. Analisa says:

    Do you know if these freeze well?

    • Beth @ Tasty Yummies says:

      Sorry I haven’t tried yet. I do refrigerate them often and actually really love them reheated. Please report back if you do.

  13. Joyce says:

    I tweaked your recipe a bit and used it as a batter for fish! It’s so yummie and I have missed fish and chips for years! Not anymore!

  14. Sheryll says:

    Just finished breakfast. I have to say, this is the best ever waffle!!!
    Thanks so much for perfecting this recipe. My husband didn’t know it was healthy.
    I was able to get 3 1/2 waffles out of the batter, but only used 2/3 cup. Next time I’ll try using 3/4 cup.
    Thank you, thank you, thank you!!!
    This is a keeper!

  15. Rachel says:

    These came out gummy for me as well, but still delicious and I happen to love gummy textures! They actually reminded me a bit of those Asian gummy rice cakes that I miss eating so much, so I may experiment here.
    Cooking for 6 minutes rather than 4 did help – the second waffle was significantly less gummy than the first. I also turned up the heat on my waffle iron a tad as well.
    I noticed I didn’t have to oil the iron at all because these waffles themselves came out oily. I used coconut oil rather than avocado (or olive/any other oil), so I wonder if a different type of oil would make a difference in the gumminess and/or the oily nature of these right off the griddle.
    Thanks to Joyce for suggesting using this as a frying batter! I have been missing fried chicken, and now I may experiment with some chicken and waffles using the same batter 😀
    Thank you Beth for putting this together! I have got to say, I hate all the plantain breads/waffles/pancakes because they always come out tasting like…plantains. I love fried plantains, but not plantain-flavored breads. This was such a great find now that I finally got a bag of cassava flour!

  16. Rachael says:

    I’ve made these a dozen times now, and I’m truly obsessed. Only issue I ever had was not using fresh enough baking soda… totally a must! I may even have been known to eat the batter on an especially hungry morning waiting for the first waffle to be ready 😛

  17. Leah says:

    Yum! Just made these and they are delicious.

  18. Tim says:

    The pictures of your waffles are so beautiful, and inspired me to try them. I have no idea how you did what you did. I followed your recipe, but my waffles just turned out rubbery, gummy and flat (didn’t even rise enough for the top part of the waffle to fill the pan). I have now tried about 5 different cassava flour recipes found online form different sources, with the same results in every case – also replaced my baking soda just in case. I have tried two different kinds of cassava flour (Otto’s and Moon Rabbit) to no avail. Today’s complete failure was a pancake recipe with baking powder – same result, a flat, glossy, sticky rubbery mess! I was pretty excited to find this product, but fear they hype doesn’t match the reality. Any thoughts or advice on what I might be doing wrong? (I did add more liquid to your recipe, because I couldn’t actually pour it into the waffle iron)

    • Beth @ Tasty Yummies says:

      Hi Tim, I am so sorry to hear about that happening. So since you have made them a few times, using my recipe, and using Otto’s flour, this leads me to believe that it is an issue with your waffle iron possibly? What type of iron are you using? Additionally, reading that you added more liquid that will certainly make it more gummy. The batter should be very very very thick, definitely will not be pourable. I scoop it into the iron with a 1 cup measuring cup and I have to push it around with a spatula to get it to the edges. You may want to try making it exactly as I did, don’t add extra liquid and give in another extra minute or two in the waffle iron. I find that when I get gummy results, the iron wasn’t hot enough at first and I didn’t let it cook long enough. Hope that helps.

  19. Sarah says:

    Wow, super yum. I made these yesterday. I followed the recipe to the “T” and with reading some of the reviews I decided to cook them a bit longer in my waffle maker. When they were fresh they are very crispy on the outside and only slightly gooey on the inside but I have made other AIP recipes and that’s how they seem to turn out, however that being said the next day they seem to turn out like a normal gluten filled waffle lol. I’m having mine now the the day after warms up with peanut butter and banana with my morning coffee. These are very tasty and I will def make here again, thank you for a great recipe

  20. Alex says:

    Hi!
    Thank you soooo much for this recipe! I made this for the first time this morning and it turned out fantastic. It was my first experience with waffle iron too.
    I’ve read the comment about these waffles not turning out good. The only thing I did different was prewamed coconut milk and I added about 2/3 of a 400ml can, not a full can.
    Thanks again!

  21. Paulette says:

    These are fabulous! I made them exactly as is and they were to die for! Then I took half the batter and added 1/2 cup pumpkin puree and some cinnamon and they were crazy good! Thank you for this amazing recipe!

  22. Susan says:

    These are amazing waffles!! I am AIP, and most of these recipes contain plantains or bananas, both of which I am allergic to. These fit the bill perfectly. I have also added huckleberries, blueberries, blackberries and raspberries (I just use the hand mixer until they’re all broken up.) I don’t even need to put anything on them, and they’re delish with a couple of pieces of bacon between two corners. I am a holistic health coach, have AIP and non-AIP clients. I give this recipe to all of them, and they rave every time. One client takes her waffle maker in her camper now! ha! Thank you so much for creating these!!

  23. Carissa Krabill says:

    Could I use coconut flour in place of the cassava flour?

    • Beth @ Tasty Yummies says:

      Definitely not! Coconut flour is highly absorbent and it isn’t at all interchangeable for other flours, it’s it’s own beast, for sure!

  24. Kat says:

    OMG are these good. I’m making them in a Dash mini waffle maker. Just like the eggo’s I grew up eating. Thank you.

  25. Cathy C. says:

    Hi I’ve been on the AIP for 3 weeks now for my R.A. Just found your recipe and it looks so good! However, due to lack of use, we gave away our waffle maker some time ago. Wondering if I follow your recipe can I make pancakes with it using a frying pan? Thanks

  26. Donna says:

    I cook these every Sunday – double the recipe to make “Eggos” for the week. I did make some tweaks that made them more flavorable, I think. After mixing the dry ingredients, I add a finely chopped apple and some chopped dates – anywhere from 4 to 6 dates, depending on the size. It adds so much flavor and enough sweetness that it makes a good snack while driving into work.

  27. Courtney says:

    I made these today with a regular waffle iron (not Belgian). I used 1/2 c batter for each waffle and was able to make 6. Five minutes for each waffle was perfect. Hubby thinks they taste better than Eggos, and little girl and I love love loved them. They were crispy on the outside and not gummy or chewy on the inside…absolutely perfect. I did not need to oil the waffle iron, as these have enough oil in the batter, I believe. I think I’ll omit the maple syrup next time I want some savory bread for sandwiches or the like…and maybe add some savory seasonings (garlic, dill, etc). Thank you!

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