These gently sweet waffles are not only grain and dairy free, but they are delicious! Tigernuts have been eaten for thousands of years and are not a nut, but actually a small tuber. They are a good source of prebiotic fiber and are also a grain-free carbohydrate. I created this recipe for a couple of reasons.
- I temporarily am doing a grain-free diet again. I find that it helps reset my digestive system and gives me more energy (usually I eat gluten-free). Grain-free waffles are some of the fastest grain-free baked goods I can make myself and hence valuable to my time-strapped schedule.
- I am also experimenting with adding prebiotic fiber into my diet as a way of increasing my microbiome health. Tiger nut flour happens to be a great source of it. You can read about the possible benefits of prebiotic fiber in the following three studies: Health Effects and Sources of Prebiotic Dietary Fiber, Fiber and Prebiotics: Mechanisms and Health Benefits, Dietary fiber and prebiotics and the gastrointestinal microbiota. Note: I’m not making any health claims about the following recipe, and I have just begun my own self-experimentation in adding prebiotic fiber.
- When I’m eating a grain-free diet, I do have to be careful to add at least some carbs into my diet. If I go too low carb, I don’t feel well. However, I quickly get tired of sweet potatoes, so tigernut flour and cassava flour allows me to expand what I can eat.
Non-Toxic Waffle Iron?
Before I share the recipe, I also wanted to mention that I recently bought a new waffle iron, as we no longer owned one, and it has worked well for us! It has a nonstick ceramic surface and doesn’t contain PTFE or PFOA and so is considered a more non-toxic choice. I found that my gluten and grain-free waffles won’t brown well in it unless I turn the knob all the way to high, or nearly so. Waffles stick the least in this waffle iron of any I have tried. This picture was taken after making a batch of them! This is the (affiliate links following) waffle maker I bought. You could also check out the cast iron versions, like this one.
Notes on Ingredients and Recipe:
- You can see the brands of tigernut and cassava flour I used by following the links.
- If you used all tigernut flour in this recipe it would be very dense and fibrous, which is why I added another grain-free flour. Even with that, keep in mind that the high-fiber tigernut flour will make these waffles have a slightly more fibrous texture.
Paleo Tigernut Waffles
- 2 large eggs
- ½ cup water or milk of choice
- 1 teaspoon vanilla extract
- ¾ tigernut flour
- ½ cup cassava flour
- 1/8 teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoons coconut oil (plus more, as needed, for waffle pan)
- Plug waffle iron in and start preheating.
- Put the eggs, water or milk, and vanilla extract into a medium-sized bowl. Whisk.
- Add the flours, salt, and baking powder.
- If your coconut oil isn’t liquified, gently melt on the stovetop or in a cup in the microwave and add to bowl and whisk right away until smooth.
- Brush pan with oil/melted fat of choice, as needed, and put about ½ cup (or amount appropriate for your waffle pan). Cook until done, and lightly browned.
- Remove with fork, and repeat the process until done with batter.
- Makes between 2-4 waffles, depending on how full you fill your pan, and how large your waffle pan is. I recommend a half waffle as a serving size since this is a very fiber-rich recipe (that said, I’ve definitely eaten a whole one for dinner!) You can also reheat in the toaster oven or toaster.
Print Friendly Recipe:
- 2 large eggs
- ½ cup water or milk of choice
- 1 teaspoon vanilla extract
- ¾ tigernut flour
- ½ cup cassava flour
- ⅛ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoons coconut oil (plus more, as needed, for waffle pan)
- Plug waffle iron in and start preheating.
- Put the eggs, water or milk, and vanilla extract into a medium-sized bowl. Whisk.
- Add the flours, salt, and baking powder.
- If your coconut oil isn’t liquified, gently melt on the stovetop or in a cup in the microwave and add to bowl and whisk right away until smooth.
- Brush pan with oil/melted fat of choice, as needed, and put about ½ cup (or amount appropriate for your waffle pan). Cook until done, and lightly browned.
- Remove with fork, and repeat the process until done with batter.
- Makes between 2-4 waffles, depending on how full you fill your pan, and how large your waffle pan is. I recommend a half waffle as a serving size since this is a very fiber-rich recipe (that said, I’ve definitely eaten a whole one for dinner!) You can also reheat in the toaster oven or toaster.
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Elisha
Thanks so much for this! I tried the recipe. The baking soda came through a little strong but maybe I put too much, but still would make again! It’s been a long time since I’ve had a waffle!! I used your link for buying a waffle maker, but it was not ceramic? The link led to a teflon one which I realized after I bought it. I am sending it back no problem, but I would love to know which one you used and like that was ceramic? Thank you.
Shirley Zona
The recipe calls for BAKING POWDER NOT SODA. If you used baking soda it would definitely change the taste. 🙂