Cassava Flour Waffles (Paleo)

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These cassava flour waffles are crispy with a delicious maple-vanilla flavor. Furthermore, they are made with cassava flour and completely gluten free, nut free and dairy free.

I took an unintentional break from my waffle maker last year. However, I pulled it out to create a recipe for paleo sweet potato waffles and since then, waffles have been making a weekly appearance at our breakfast table.

I like my waffles with a slight crunch - crispy on the outside and soft on the inside. And that's exactly what you get with these cassava flour waffles.

In addition, this cassava waffle recipe is lightly sweetened with maple syrup and flavored with vanilla and cinnamon; giving these waffles a delicious, warm and slightly earthy flavor.

My kids love these paleo cassava flour waffles and I do too since they're easy to make, and full of healthy, nourishing ingredients.

Why You'll Love These Cassava Flour Waffles

paleo - this is a paleo cassava waffle recipe
gluten free and grain free - these waffles are made with cassava flour, which is naturally gluten and grain free
nut free - no nuts or nut butter in this recipe
dairy free - made without butter and without milk
crispy on the outside with a soft interior

piece of waffle to show the inside texture

Ingredients

Here's a list of what you need to make this recipe for cassava flour waffles:

cassava flour
cinnamon
baking powder
salt
yogurt (I used coconut milk yogurt but any type will work)
water
maple syrup (may omit or swap with honey)
egg
vanilla extract

How To Make Cassava Flour Waffles

This is an easy, one bowl paleo waffle recipe! All you need is a mixing bowl, whisk and waffle iron. Here are the step by step instructions:

First, place a wire cooling rack in the oven and preheat your oven to 250 degrees F. While this step is optional, placing the waffles in the oven after cooking will keep them crisp.
Next, preheat your waffle iron while you make the batter.
In a medium-sized mixing bowl, combine the cassava flour, baking powder, cinnamon and salt.
Add in the yogurt, egg, water, maple syrup and vanilla. Whisk until batter is smooth.

Pour the waffle batter onto the waffle iron and cook until crisp. I own a mini waffle iron, so needed 2-3 tablespoons of batter per waffle, making 8 waffles. Larger waffle irons should work just as well, but will probably only make 2-3 waffles. Be sure to let the waffles cook a bit longer than normal so that they can get extra crisp.

After cooking the waffles, place them in the oven to keep crisp. The longer they're in the oven, the crispier they will get.

Storage

You can keep any leftover waffles in an airtight container or baggie in the fridge. They are best eaten within 2-3 days. Or, cover and store the leftover batter in the fridge up to 5 days.

More Cassava Flour Recipes

FAQ

What is cassava flour?

Cassava flour comes from from the cassava (or yuca) root, which is a starchy root vegetable/tuber. The cassava root is peeled, dried and ground to make cassava flour.

Cassava flour is grain free, gluten free and Paleo friendly - I use it in many of my recipes! In addition, it works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.

Learn more about cassava flour in my cassava flour guide.

Is cassava flour gluten free and paleo?

Yes! Cassava flour is both gluten free and paleo friendly, as it's made from the cassava (or yucca) root, which is a starchy tuber.

Are these cassava waffles crispy?

Yes, these are crispy cassava flour waffles. Cook them a little longer on the waffle iron and they come out crisp. Eat immediately or place in the oven to keep crisp.