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Chef Samantha

Crispy AIP Waffles with Berry Compote

These grain-free, egg-free waffles come out perfectly crisp on the outside and soft on the inside, thanks to a blend of tigernut and coconut flour. Topped with warm berry compote, they’re the ultimate AIP weekend treat.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: AIP, Grain-Free
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup tigernut flour
  • 2 tbsp coconut flour
  • 0.5 ripe banana, mashed
  • 1 tbsp gelatin
  • 3 tbsp water (for gelatin egg)
  • 1/3 cup full-fat coconut milk
  • 0.5 tsp cinnamon
  • 1/2 cup frozen mixed berries
  • 1 tbsp water (for compote)
  • 0.5 tsp honey (omit for strict AIP)

Equipment

  • mixing bowls
  • waffle iron
  • small saucepan
  • measuring cups and spoons
  • spatula

Method
 

  1. In a bowl, mix tigernut flour, coconut flour, and cinnamon.
  2. In a separate small bowl, mix gelatin and water to create a gelatin egg. Let sit 2 minutes.
  3. Add mashed banana, coconut milk, and gelatin egg to dry mix. Stir to form thick batter.
  4. Preheat waffle iron and lightly grease with coconut oil. Pour in batter and cook until golden and crispy.
  5. For compote: In a small saucepan, simmer berries with water and honey (if using) until thickened, about 5 minutes.
  6. Serve waffles warm topped with berry compote.

Notes

Make a double batch and freeze leftovers between sheets of parchment. Reheat in a toaster or oven for a quick AIP breakfast. You can swap the berry compote for stewed apples or compliant carob drizzle for variety. Omit honey in compote for strict AIP.