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