the winningest waffles

So it might be official: the BEST waffles I have ever eaten, paleo or otherwise. And even better? My husband agrees. And he is a breakfast connoisseur. The guy knows his breakfast, and he is not messing around when he says that these make the list of the top 3 ever waffles he’s EVER had. Woah. Big deal in the Bruner household.

IMG_0500.JPGYou’ve already heard (or read) me raving about both Otto’s Cassava Flour and Organic Gemini Tigernut flour (Read HERE or HERE). So, it’s about time I put the two together. These flours are definitely not interchangeable, which makes them a match made in heaven because the texture of each compliments the other in a beautiful way, especially in this recipe. The nutty texture and sweet flavor of the tigernut flour is a perfect addition to the fluffy, pure base that the cassava flour creates in this recipe (it’s really close to white flour). You get all of the best parts of a real waffle, without any of the bad. In fact, you aren’t just avoiding the bad, you are actually getting some great nutrients in by enjoying a waffle or two. Plus, nothing brings people together like a delicious breakfast. So go ahead enjoy. Don’t just take my word for it, though. See for yourself!

It took a couple of tries, but the result is SO worth it. These waffles are crispy on the outside with an inside that is gloriously moist and fluffy. When I ripped into the first one I knew we had done it, as I saw a small burst of steam and that picture perfect waffle texture. Sigh…. It makes me smile just thinking about it. But that’s enough talking, scroll down and see for yourself. Hey, maybe SOMEDAY (maybe) these waffles will be world renown. After all, this whole REAL FOOD movement is really picking up steam. And that in itself is reason to celebrate. So, why not do that celebrating with a batch of the most delectable, winningest waffles ever.

Oh and if you’re into eggos, this is going to make you happy. These waffles reheat beautifully! We’ve started to make a full batch (or sometimes a double batch) and then pop the waffles into the freezer once they’ve cooled (in a glass tupperware). They warm up and stay crispy in the oven. Just set the oven to 350F and put them in right away. As soon as the oven  hits 350F they’re ready. You can also reheat them in the waffle iron. We love having them in the freezer for quick weekday breakfasts!

Recreate. Share. Enjoy… And as always, Live Rad, my friends! Cheers.


Should Be World Renown Waffles (GF, NF, DF option)

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 1/2 cup Otto’s Cassava flour
  • 1/2 cup tigernut flour (almond meal also works well here)
  • 1 tsp gluten free baking powder (or sub a mix of 1/4 tsp baking soda + ½ tsp cream of tartar)
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 cups whole pastured milk or full fat coconut milk (I used local raw whole milk)
  • 2/3 cup grass ged butter or ghee (coconut oil can work here, but it changes the taste a bit)
  • 2 pastured eggs
  • 1 TB coconut sugar
  • 1 1/2 tsp vanilla extract
  • SERVING OPTIONS: grass fed butter or ghee and pure maple syrup syrup, chocolate chips (sprinkle in when you pour batter into waffle maker), your favorite nut butter for spreading, OR leave out the coconut sugar and maple syrup and use as a savory waffle to pair with THIS chicken or as the bread for a breakfast sandwich


  • combine the flours, baking powder, baking soda, and sea salt in a medium bowl
  • add the milk, butter, egg, coconut sugar and vanilla and mix well
  • now, let the batter sit for 15-20 minutes, while you preheat a waffle iron
  • don’t spray or grease the waffle iron (the butter serves its purpose beautifully)
  • follow the directions on your waffle iron to cook the waffles (this will vary)
  • serve immediately with toppings of your choice and ENJOY!

We eat them as they come off the iron because they are that good, but you can also keep them in a warming drawer or in the oven set to 200F if you want to serve a large group at once.

By | 2016-04-10T10:03:25-08:00 April 12th, 2015|Breakfast, Recipes|11 Comments


  1. […] Cassava Flour – it should come as no surprise that I love this stuff (case and point: waffles, savory scones, blondies, and brownies. […]

  2. Kim Rooney January 26, 2016 at 2:43 pm - Reply

    Hi Laura!! Thee waffles look so nummy!! Do you think flex eggs will work? I do not eat eggs, we do not get along ? Thank you for sharing your talent and passion!! Kim

    • Laura Bruner January 27, 2016 at 10:43 am - Reply

      Hello Kim. Thank you! I’m not sure. I’ve never tried flex eggs. But I would be very curious to see what you think of the swap. Keep me posted 🙂

  3. Julia January 26, 2016 at 3:30 pm - Reply

    These are bar-none the best and most flavorful waffles of all time! Thank you for sharing this recipe with us. My husband absolutely adores them!

    • Laura Bruner January 27, 2016 at 10:44 am - Reply

      Well this just made my whole day. Thank you, Julia! So glad you guys enjoy them. I think I’ll make a batch for my husband tomorrow thanks to you. Cheers!

  4. Jane J P April 10, 2016 at 7:53 am - Reply

    Dear Rad, my wonderful chef trained husband is the one who found your recipe. You did not exaggerate in the least. These waffles are great.! I ask what to do with the left overs? I read other comments but no one seems to have that problem:0. I am going to cook the batter and then freeze after cooling. I’m curious as to anyone else’s results. Again great waffles I can’t wait to share. Congratulations .

    • Laura Bruner April 10, 2016 at 9:56 am - Reply

      Hey there! Thank you so much for the kind words and for finding my blog. It makes me so happy to know you’re enjoying the waffles as much as we do. We usually make a full batch (or sometimes a double batch) and then freeze the waffles. They warm up beautifully in the oven. Set the oven to 350F and put them in right away. As soon as the oven hits 350F they’re usually ready. You can also reheat them in the waffle iron. We love having them in the freezer for quick weekday breakfasts! Enjoy 🙂

  5. Michelle May 13, 2018 at 7:07 am - Reply

    These had a great texture and fluffy like regular waffles. Our only complaint was that they were not sweet enough. I think I will either add more coconut sugar to the batter or maybe some honey next time. Also, I did not use ground sea salt and that was not a good surprise! Otherwise, I think we’re on to something really great!

    • Laura Bruner May 13, 2018 at 9:12 am - Reply

      Hi Michelle! Thanks for the note! The beautiful thing about sweetness is that’s an easy change. We like them less sweet around here. I so appreciate the feedback and that you visited my website. Sending big hugs your way! ♡

  6. Kristin January 8, 2020 at 7:41 am - Reply

    This waffle recipe should be on the cover of a magazine!! I have made this as directed for Xmas morning. Then we went plant based and I made it with flax eggs and coconut milk and palm shortening and it turned out perfectly! This morning I made it plant based again but substituted 1/4 cup pea protein powder and 1/4 cup almond for 1/2 cup cassava because I was out of cassava, omitted the sweetener and it turned out perfect AGAIN!! Thank you so very much! I feel like I’m making a nutritious healthy waffle for my family and that is so much better than what we are used to eating when we have waffles. These will be on repeat in my kitchen forever!! ❤️

    • Laura Bruner January 8, 2020 at 9:47 am - Reply

      This just made my day! Thank you for sharing the changes you made too. I am really happy to hear it works so well plant based too. Sending big hugs your way. Happy New Year, friend!

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