I was happy to get my Ottos’ Naturals Cassava Flour in the mail! I couldn’t wait to get in the kitchen to make some yummy things. I’ve made cookies & muffins that were delish but these waffles were exceptionally good!
Most of the time I want eggs, greens, bacon and/or sausage for breakfast. I have a sweet tooth but I am definitely a savory kind of girl when it comes to breakfast. My hubby on the other hand, loves waffles and pancakes for breakfast. He’s the reason I dive into these meals more often than I’d like to. Don’t get me wrong – once they are on my plate & I’m digging in, I’m doing a happy dance but if it were up to me, it would pretty much always be a savory breakfast.
When I was doing the 21 Day Sugar Detox, I made up a pancake recipe that used a green tip banana. It was good but definitely lacked the little bit of “crunchiness” I like with my pancakes and/or waffles. So I’ve been playing around with different ingredients to satisfy that texture I like. I found that the banana – green tipped or not – had to go. I never got the results I wanted. I tried it out with a few different nut flours for a change but then the cassava flour arrived and I just had to give a-go with that. It’s a keeper!
The cassava is a root, also known as the yuca root. It’s gluten free and has more protein than potatoes or plantains. It’s a great source of magnesium, zinc and iron, as well as manganese. It also has a good amount of potassium. So I feel good about using this flour in moderation.
If you haven’t already tried cassava flour, you should check it out. Then go make these yummy waffles 🙂
- 1 cup tapioca flour
- 1/2 cup cassava flour
- 2 tsp baking powder
- 2 eggs
- 1/4 cup melted coconut oil
- 1 cup almond milk
- 1/4 cup pure maple syrup
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- Warm your waffle iron!
- Combine dry ingredients in bowl - set aside.
- Mix eggs, pure maple syrup & almond milk in another bowl. Slowly add a bit of melted coconut oil (assuming it's warm) and combine ...then add in the rest of the oil.
- Add wet ingredients to the dry, mixing with whisk until fully incorporated.
- Using 1/4 - 1/3 measuring cup, pour into waffle maker - cook & eat!
- *I left these in my waffle maker a little longer than my light registered "done". I like them a little crispy so keeping them in waffle iron a little longer, allowed that texture. It didn't burn either! I forgot about one and thought I burned it ....but it was just crispier, not burnt! 🙂
These waffles are amazeballs!!!!! Really great to toast up in the mornings.
Thanks so much Rene!!! I’m so glad you liked them 🙂 And yes….I agree…..it’s a quick and easy breakfast when you can just toss in a toaster! Thanks again!
I made these yesterday using coconut milk as that was all I had on hand. And oh my!! Good crispy outside and very tender inside. They didn’t even need any syrup. I was told, in no uncertain terms, these are on the rotation to stay. Thank you so much for a great recipe!!
Yay Erica! Thanks for letting me know 🙂 I’m glad you liked them and they’ll be in your rotation. You made my day!
Great recipe! My waffles turned out great, or at least the one bite that I got tasted great. My kids had these gone in a matter of minutes.
Yay!! So glad to hear it! 🙂
how many does this yield?
Hi Lizzie! In my round waffle maker, it makes 4-5 rounds ….so 16-20 ‘mini’ if you break them up into triangles. Thanks for asking 🙂