Ah, waffles. It’s no secret that my dad holds the recipe to the absolute BEST belgian waffles a person can make. We ate them every Sunday like clockwork growing up, following a day of biscuits and gravy at my grandmother’s. Let’s just say we weren’t deprived as children. Thankfully, my parents kept us active and our diets were relatively clean outside of the weekends.

I thought my waffle days were long gone unless I could endure several days post consumption of itching, eczema, and inflammation. I can’t workout because it seems to exacerbate my respiratory system, and yet sitting only brings attention to the ache in my joints. Allergic reactions really are an awful experience.

I hardly ever make breakfast-y foods anymore now that I’m in the habit of skipping breakfast to prolong my overnight fast. But sometimes I just want a rich, heavy brunch that’ll satiate the devil on my shoulder enticing me to say to hell with a healthy lifestyle.

There are waffle-recipes aplenty all over the internet. Some people like them sweet, some savory, some chewy, some crunchy, some thin, some fluffy. I would be willing to bet that, if you searched long and hard enough, you could find a waffle recipe that fit you to a T no matter your craving or preferences.

I’m not in favor of uber processed gluten-free flours, and my dairy allergy eliminated numerous options. I decided to test a basic, clean recipe that could be dressed sweet or savory. I don’t ever add sugar to my recipes. There are too many flavors that impart sweetness without an insulin spike. This one is loaded with healthy fats and delivers a crisp exterior and tender interior with a light texture. My perfect waffle.

Paleo Almond Waffles


  • 1 cup packed almond meal
  • 1 TBS tapioca granules
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 TBS apple cider vinegar
  • 1/2 cup milk of choice (I used unsweetened almond milk)
  • 1/4 cup coconut oil at room temp
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • nuts, berries, cheese, or herbs as add ins


  1. Mix egg yolks, milk, vanilla extract, apple cider vinegar, coconut oil, and tapioca granules with a fork or whisk until incorporated.
  2. Add milk, baking soda, and baking powder. (This would be the right time to add in any extras you intend to bake into the waffle, like nuts, berries, cheese, or herbs.) Set aside.
  3. Beat egg whites in an electric stand mixer until stiff peaks form.
  4. Gently fold egg whites into batter.
  5. Heat waffle iron.
  6. Once hot, grease the iron and drop 1/2 cup of batter into center of iron. Cook until golden brown.
  7. Serve as desired!

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