Cassava Flour Waffles


I need waffles in my life. I don’t know what it is that makes them therapeutic. Maybe it’s the perfect little squares, the golden crunch, or just the fact that they almost always symbolize the weekend at our house.

For the past 3 1/2 years I’ve tried countless paleo waffles. While I’ve found quite a few that I like, I haven’t found any my kids are willing to eat more than a few bites of. Until. Now (pause for effect).

I’ve been experimenting with cassava flour. It’s currently getting the spotlight in the paleo world because it has a white appearance and claims no nutty flavor. When you’re gluten free and you like to bake, you find that almond flour and coconut flour sometimes just don’t cut it with certain recipes. I’ve grown very used to everything having a hint of nuttiness in it. Curious though, and wanting my kids to enjoy waffles more, I tried my own waffle recipe using cassava flour.

To my surprise the boys LOVED my waffles. They were thick, fluffy and held together just like you’d expect normal waffles to! I even froze the 3 we didn’t eat and those held  together perfectly when I pulled them out later in the week.


I know you’ll love these. They are completely worth buying the cassava flour for. Also, I’ve already made a few more recipes using cassava flour, so if you buy a big bag it will be worth the investment!

Cassava Flour Waffles

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 6 round waffles

Cassava Flour Waffles



  1. In a large mixing bowl, combine the flours, salt and baking powder.
  2. Set up your waffle maker. Some take a few minutes to come to temperature.
  3. Add the eggs, milk, maple syrup and butter to the flour mixture.
  4. Stir together using a rubber spatula until there are no longer any lumps.
  5. I have a standard waffle maker and I use a 1/4 measuring cup to pour the batter into it. I found that I liked using 1/4 cup plus a little more batter, probably about 2 T extra poured in to make the waffles perfect.


Keep in mind that these waffles freeze really well, so you could freeze what doesn't get eaten or even make a double batch so you're ready for next weekend!

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Did you know cassava flour is high in calcium? Calcium is something I try to stay on top of. I have to get creative because I don’t eat dairy. It also has a good source of dietary fiber, iron, manganese, potassium, vitamin B6 and vitamin c.  So this is a great flour all around!


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