Gluten Free Paleo Waffles




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This easy paleo waffle recipe is a great way to use up some leftover sweet potato for breakfast or brunch. It's a gluten free treat that everyone loves! Once you've made the recipe once, try making it again with a different spice blend or even a mashed up banana! It's a great recipe to play with and make your own.

Prep time: 30 - 90 minutes, depending on when you prep your sweet potato

Yield: ~8 waffles



**This recipe has been adapted from Juli Bauer's paleo cookbook. It has been a cornerstone in me learning how to cook paleo for myself at home.

Step 1: Prep Sweet Potatoes

I prep the potato the night before and allow to chill in the fridge overnight. I like using white sweet potatoes for this recipe, only because I find they mash a bit easier than orange yams.

To prepare the potatoes, wash them, poke them with a fork 10-20 times, and rub them with coconut oil. Bake in a 375-degree oven for 40-60 minutes, until soft.

Once completely cooled (or take them out of the fridge), and remove the skin of one large potato and mash it in a bowl.

Step 2: Mix the Wet Ingredients Together

Once your potato has a fairly even mashed consistency, you can add the other wet ingredients. Mix completely until color and texture is uniform.

Step 3: Add Dry Ingredients

Measure out your dry ingredients, and incorporate them into your wet mixture. If your mixture is too gloppy (as I find it can be when working with almond flour or coconut flour) add in 2-4 tablespoons of almond milk, or any nut/seed milk, until you have the mix the consistency of cake batter or a loose oatmeal.

For variations, play with the spice you add to your waffles - I've used cinnamon, ginger, unsweetened cocoa powder, even rosemary and lavender one time to make savory waffle sandwiches - YUM!

Step 4: Fire Up the Waffle Iron!

My waffle Iron is OLD - I got it at an antique store for 5 bucks, and have had it for many years. The medium heat setting seems to work great for this recipe, but to be honest, I have no idea if there is any temperature difference on high or low.

Generously oil your iron with spray oil. I use an ice cream scoop to measure out batter into the iron. Before closing the lid, spray the tops of the batter balls with additional cooking oil (prying off stuck waffles is no fun!)

Cook 3-4 minutes, until deep golden brown.

Step 5: Eat Up!

These waffles never last long, but if you find yourself with leftovers, they can be stored in the fridge for up to a week.

Serve with butter and syrup, or whatever you want!

Can't wait to see your waffle creations!



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    7 Discussions


    2 years ago

    wow I cant believe how good those look like I think I might make them for my dad because he is on a gluten free diet


    2 years ago

    Mmm , they look great. I 'm jealous of your waffle iron - I got one exactly like that as a wedding gift 40 years ago, and unfortunately got rid of it when "non-stick" came out. Big mistake! Once seasoned, the plain iron ones are much more non-stick, especially if you oil them every time. Hang on to it as long as you can!


    2 years ago

    going to make it for my sister,since she cant take milk products and on a gulten free diet,even i may like it,

    since bake and cook a lot and love everything


    2 years ago

    Sounds absolutely delicious!

    Thank you audreyobscura for your kindness :o)

    I'm sure this IS a paleo recipe, and a mouthwatering one, too... so this post is just to tell newbies to paleo and/or ketogenic diet/s, that this recipe is not keto-friendly, even if paleo. It is NOT same thing. That confused me a bit in th beginning, since often paleo and ketogenic recipes are mentioned alongside eachother, and many are probably both.

    The exact difference of the two (or more) is for others to teach somewhere else, imho.

    What I mean to do here, is just whisper a subtile warning to newcomers to the ketogenic diet/s who stumbled upon this delicious recipe while looking for how to make and eat waffles on a ketogenic diet.
    4 or 5 of these 11 or so ingredients are not suitable in those amounts for a ketogenic diet. They even make up the bulk of the recipe, so may I suggest that you save it for when you plan a day off the wagon, or if you're in a transitional phase going from another type of diet to ketogenic.

    Everyone else: Paleo on! Enjoy! And please share your pics :o)


    2 years ago

    Put the potato through a ricer for easy mashing. Love this recipe, thanks for sharing it!


    2 years ago

    YUM! Those look so good! :P