Savory Cassava Flour Waffles with Bacon and Scallions
Prep time: 
Cook time: 
Total time: 
Serves: 3 Belgian Waffles (or more depending on your iron)
{Paleo, gluten-free, dairy-free, nut-free}
  • 1¼ cup cassava flour
  • ¼ cup arrowroot starch/flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 pasture-raised eggs, beaten
  • 3 teaspoons apple cider vinegar
  • ¼ cup coconut oil or butter, melted or avocado oil
  • 1 cup full fat canned organic coconut milk
  • 4 pieces of crispy cooked pasture-raised bacon (roughly chopped or crumbled)
  • 3 scallions, thinly sliced, plus more for serving
  • Options:
  • shredded or crumbled cheese
  • sausage instead of bacon
  • leave out the meat to make vegetarian
  1. 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 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!
  2. Fold in the crumbled bacon and the thinly sliced scallions. Fold well to evenly distribute.
  3. Add the batter to your waffle iron and cook as you normally would, adding about a minute or two longer to the cook time that your maker suggests, watching carefully so as not to overcook.
  4. Serve immediately or store in the refrigerator and reheat in the toaster oven.
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.
Recipe by Tasty Yummies at