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.
Equipment
- mixing bowls
- waffle iron
- small saucepan
- measuring cups and spoons
- spatula
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)
Instructions
- In a bowl, mix tigernut flour, coconut flour, and cinnamon.
- In a separate small bowl, mix gelatin and water to create a gelatin egg. Let sit 2 minutes.
- Add mashed banana, coconut milk, and gelatin egg to dry mix. Stir to form thick batter.
- Preheat waffle iron and lightly grease with coconut oil. Pour in batter and cook until golden and crispy.
- For compote: In a small saucepan, simmer berries with water and honey (if using) until thickened, about 5 minutes.
- 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.