Paleo Belgian Waffles

Author: Ashley Holmes (Cook Like a Cavewoman)

Yield: (2) 6-inch Belgian waffles


  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • ⅛ tsp sea salt
  • ⅔ cup raw cashews
  • 2 large eggs, at room temperature
  • A little less than ⅓ cup unsweetened almond milk
  • ¼ tsp vanilla extract
  • 2 tbsp honey
  • 2 tbsp coconut oil, melted
  • coconut oil cooking spray


  1. Preheat your waffle maker.
  2. In a small bowl, mix together your coconut flour, baking soda, ground cinnamon, and sea salt. Set to the side for a minute.
  3. To a blender, add your raw cashews, eggs, almond milk, vanilla extract, honey, and coconut oil.
  4. Blend together until smooth and creamy.
  5. Add the bowl of dry ingredients to the blender of wet stuff, and blend it really well until smooth and creamy again. Use a spatula to scrape down any dry stuff you see sticking to the sides, and blend again. You can even repeat that a third time, if necessary.
  6. Spray your preheated waffle maker with coconut oil.
  7. Pour some of your batter into the waffle maker, a little less than you normally would with the wheat-based kind, because this batter really puffs up.
  8. Allow the waffle to cook for only about a minute or so. This batter does not take very long, so keep an eye on it!
  9. Remove the waffle from the maker as soon as it’s browned, and top with your favorite toppings!
  10. If not eaten right away, extra waffles can be kept covered in the refrigerator for about 2 days. Simply reheat in a toaster!