Arrowroot and Almond Flour Paleo Waffles

Arrowroot and Almond Flour Paleo Waffles

Arrowroot and Almond Flour Paleo Waffles: my newest and latest breakfast obsession.

These fluffy and light little bundles of joy were enjoyed by us on Christmas Day for breakfast, right after unwrapping presents and enjoying our morning cup of Joe. When we stay in town for the holidays, which is very unusual since we typically meet with my family either in Ecuador or abroad somewhere, we tend to have this breakfast tradition.

We’ll wake up, make coffee, gift each other little present surprises (stockings included) and make a delicious all-Paleo breakfast to keep us energized for the rest of the day. After this, we’ll chill out for a bit, and then get on with some kind of side-dish making to bring to my mother-in-law’s for Christmas Day lunch/dinner.

And see, for the most part, we have made Paleo waffles for Christmas Day’s breakfast.

Arrowroot and Almond Flour Paleo WafflesDon’t ask me why, but it has seemed right every single time. Perhaps it’s the comfort they bring, or how un-messy they are to prepare, or how delicious they are when paired with eggs and fruit and coffee…there’s just *something* about Paleo Waffles.

You’ve tried some before, right? Please tell me you’ve tried some type of Paleo approved waffles before. Because if you haven’t, you gotta!

I mean….look at these:

Arrowroot and Almond Flour Paleo Waffles

They are healthy and flavorful and fluffy and comforting and all things nutritious. I am not kidding when I say they are probably one of my favorite treats to make our family for breakfast, brunch or brinner.

In this case, the arrowroot powder has been added to make these Paleo waffles a bit less dense, because if I had only used almond flour, the waffles would’ve turned out a lot more dense and higher calorie. Which is not a bad thing, but if you’re looking for lighter and fluffier, this combo is what you want.

Also, the slight hint of the vanilla extract, the maple syrup and the apple sauce add a nice little hint of sweetness that doesn’t overwhelm the waffle and allows for them to be “dressed up” in various ways: with your fruits of choice, sweeteners of choice, etc.

You got the powaaaa!Arrowroot and Almond Flour Paleo Waffles

We enjoyed ours with a side of scrambled eggs, oranges, and topped them off with a nice splash of maple syrup (my honey did honey hehe), nut butter and blueberries.

If you make these waffles, please take a photo and show me your creation by tagging me on Instagram or Facebook. I’d absolutely love to see what you guys make from my site!

Arrowroot and Almond Flour Paleo Waffles
Prep time
Cook time
Total time
Fluffy and easy to make Paleo waffles, using arrowroot powder and almond flour. Naturally gluten-free and processed sugar-free. Perfect for breakfast, brunch or brinner!
Recipe type: Breakfast
Cuisine: American
Serves: 4 square waffles
  • ½ cup fine almond flour
  • ½ cup arrowroot powder
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 2 eggs
  • ¼ cup unsweetened apple sauce
  • 1 tbsp maple syrup
  • ½ vanilla extract
  1. In a large bowl, mix almond flour, arrowroot powder, baking powder and salt. Set aside.
  2. In a separate bowl, whisk eggs, apple sauce, maple syrup and vanilla extract. Pour over dry ingredients and mix until no lumps remain.
  3. Cook per waffle maker instructions. Batter should yield 4 waffles, so divide accordingly.
  4. Serve right away with desired toppings, or refrigerate for up to 4 days.



Arrowroot and Almond Flour Paleo Waffles

6 thoughts on “Arrowroot and Almond Flour Paleo Waffles”

    1. Hey Amanda! Ahhh, love to hear that! So glad you loved them too. We made a batch and finished alllll the waffles immediately with my hubby. Haha! Excited for you to try more, and thanks for the love!!

  1. Hi Mariel! We tried the waffles and they were great! What size were your waffles because we only got two out of that recipe. Thanks Paul

  2. I had my doubts about this recipe because there was so little liquid and no oil. Admittedly I added a little avocado oil and didn’t have applesauce so substituted some mashed sweet potato that was in the frig. These came out way better than the tapioca starch/rice flour paleo version I’ve been using. I really liked the more substantial nature of these vs the almost cracker like quality I was getting. And, these still had a nice crispiness to them. Served with blueberries, cottage cheese and a little maple syrup. will definitely do these again.

    1. Oh my gosh, I love the sweet potato substitute and love the choice of toppings you added! Sounds SO YUM, I am salivating. Happy they turned out so beautifully for ya!

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