Let’s face it, every once in a while we really want waffles. For my husband it was a few weeks ago, 11PM at night after a 4 hour car ride. He made a deal that if I made him these super fluffy cassava waffles he would unpack the car and put away all of our luggage from vacation and all the Christmas presents. Score! I totally made them.
I’ve been experimenting with a few different ways of making cassava flour waffles and this IS THE ONE. The whipped egg whites really bring the perfect texture and fluffiness. You can whip eggs by hand or using a mixer, I prefer an immersion blender with the whisk attachment. The waffles also freeze well. Just toast them like you would an eggo!
Paleo ‘treats’ like waffles have always been an area of controversy within the community and I’ve seen it discussed a lot in groups that I’m in lately. If they are something you choose not to include, awesome. If they are something you choose to include, awesome. Everyone is different. There is no perfect approach. Just make sure you are doing things for the right reasons. So often I see unhealthy pre-paleo SAD food habits, turn into unhealthy-healthy paleo food habits. The food gets better, but the mental process doesn’t. Are you avoiding that paleo treat because you just feel better without it, or are you avoiding that paleo treat because you feel incredibly guilty or are so obsessed with healthy food choices that anything that isn’t meat or veggies gives you anxiety? I don’t say this lightly. I’ve been there.
See, for me it’s about sustainability. In the beginning of this journey recipes like this one really made the difference in helping me transition to a healthier lifestyle. Now recipes like this help me maintain it for the long term. Waffles, cookies, and blooming onions are not part of my regular diet, but when the mood strikes or we are celebrating a special occasion I pull out my favorite paleo ‘treat’ recipes with no guilt. Do you see I said there? No guilt. That is the difference between pre-paleo and current day for me. When I really got to know my food, what it does for my body, and where it comes from suddenly my relationship with food changed. I no longer carry the weight of negative emotions with my food choices like I did in the past. That’s so freeing. Ok, so what’s the point of this ramble? Don’t let your diet become a dogma. The stress of maintaining a ‘perfect’ diet is often more damaging than any potential consequences of allowing ourselves a healthy treat here and there. Because a lot of my readers follow AIP or paleo because of autoimmune conditions and food intolerances I want to make it clear that I’m not saying to eat foods that you shouldn’t be due to very real health reasons. I’m saying to take care of both your body and mind in the process. Enjoy the possibilities.
Autoimmune Penpal Project
One last thing before we get to the waffles, I want to make sure you know all about the Autoimmune Penpal Project which launched yesterday!
This project aims to connect individuals living with autoimmune or similar chronic diseases to other warriors in the same fight. The focus is to bring positivity, connection, understanding, and growth to a healing lifestyle. It is open to anyone living with an autoimmune or similar chronic disease. You will receive a personally matched penpal partner (based on disease, lifestyle, & age), access to a participant Facebook group, and prompts and suggestions for writing topics to share with your partner.
If you are interested in participating you can get all the details and sign up here. The first round of participants is limited and I expect to close the registration within the next few days, so sign up ASAP if you want a penpal!
Alright. I delayed it enough. I give you super fluffy cassava waffles!
Super Fluffy Cassava Waffles (Paleo, AIP with egg re-intro, nut free)
Yield 4 large waffles or 16 mini waffles
- 160 grams of Otto's Cassava Flour (approximately 1 cup + 2TBS)
- 3 tsp baking powder
- 1/2 tsp salt
- 1.5TBS maple or coconut sugar
- 2 eggs, room temp & separated
- 1/2 TBS vanilla extract
- 1/2 cup ghee, grassfed butter, or coconut oil melted (ghee/butter will have best flavor)
- 1/2 cup non-dairy milk of choice (I use cashew, for nutfree use coconut)
- Preheat your waffle iron to medium. If you normally have to grease your iron make sure it's well greased.
- In a large mixing bowl whisk together cassava flour, baking powder, salt, and sugar.
- Separate your eggs and add the yolks to the dry ingredients. In a medium bowl beat eggs until stiff peaks form. I use an immersion blender with a whisk attachment, but a hand mixer will work also.
- Add vanilla extract, ghee, and milk to dry ingredients and mix until well combined. Fold in egg whites. The batter should be thick.
- Spoon the batter into your waffle iron and cook per your iron's specifications or until there is no longer any steam. In my waffle iron it takes ~ 5 minutes. Waffles will be crispy on the outside and soft and fluffy on the inside.
- Serve warm or freeze for another day.
Your dough will be very thick. You can use up to 1/2 cup more of milk, but it will change the texture slightly.
This recipe proudly uses Otto’s Cassava Flour.