Crispy Grain Free Waffles


These Crispy Grain Free Waffles are paleo. Here’s the real exciting news… you can FREEZE them! And they can be quickly reheated for breakfast!


  • 2 cup blanched almond flour
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice
  • 1 cup raw milk or coconut milk
  • 0.25 cup melted butter, ghee or coconut oil
  • 2 eggs preferably local, organic and pasture raised
  • 0.5 tsp sea salt
  • 0.25 cup coconut sugar (omit if on 21DSD)
  • 1 Tbsp + 1 teaspoon baking powder
  • 1 cup tapioca or arrowroot starch
  • Waffle maker, preferably ceramic-coated or cast iron


  1. Preheat your waffle iron.
  2. Combine all ingredients and gently mix - just to combine - a few lumps are ok. Using a ladle, scoop batter into your hot waffle iron.
  3. Cook your waffles according to the waffle makers manufactures instructions. We leave ours go extra long to make sure they are super crispy. Serve immediately OR cool on a wire rack (so they stay crisp). Cooled waffles can be frozen and reheated in the toaster for quick breakfasts. Enjoy!

Notes: One recipe will yield approximately 7 large thick, round waffles. Plan ½ a round waffle per person - One whole waffle is a lot of food!

For the full post, visit Health Starts in the Kitchen.