Grain-Free Waffles

Grain-Free Waffles by Against all Grain

Finding grain-free waffles that are easy to throw together is tough. Most of them require abstract ingredients and a lot of mixing, and many of them do not deliver on taste and texture.

This is my type of breakfast. Throw all of the ingredients into a blender, blend for 30 seconds, then let the waffle maker do the cooking. It’s satisfying, filling, delicious, and comes together in no time!

These waffles have become one of my most popular recipes. They were so popular I had to include them in my first cookbook Against all Grain so you could have the recipe at your fingertips at all times!

Grain-Free Waffles by Danielle Walker
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Grain-Free Waffles

AUTHOR: Danielle Walker - AgainstAllGrain.com


PREP TIME: 12 mins

COOK TIME: 10 mins TOTAL TIME: 22 mins


  • 3 eggs
  • 1 cup raw cashews
  • 1/3 cup almond milk (or any non-dairy milk)
  • 3 tablespoons honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour


  1. Preheat your waffle iron.
  2. Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary (I use a simple Waring blender), although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
  3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  6. Repeat until the batter has been used up.
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  • Julie

    Super recipe! I made a double batch for 5 of us this morning as the first batch was gone in no time (before I’d even had any!!) These tasted super, rose beautifully and were so much like “regular” waffles that our son asked if we could eat wheat again! :)

  • Lindsay

    Hey Danielle,
    I just bought your cookbook and I’m so impressed! I made the blueberry waffles which were INCREDIBLE! My husband has just been going along with Paleo b/c I cook everything, but he couldn’t get over how good these were. Better than the real thing :) My 2 year old loved them too! I also made the chocolate cream pie with the coconut whipped cream. Soooooo good! Thanks for all of the great recipes! Love your cookbook!

  • Catherine

    I am curious about using whole raw cashews vs cashew butter. Why do you do it that way? It seems like you are making butter when you grind them. Any insight would be helpful. LOVE the book. My own personal copy will arrive on Wed.

    • Against All Grain

      They’re cheaper!

    • evy

      We make your great recipe with raw sunflower seeds-SO much cheaper, if one is in “frugal” mode :) :)

  • Jenna

    Can I use almond flour and raw almond butter instead of coconut flour and raw cashew butter?

    • Against All Grain

      Coconut flour is a must, but you could sub almond butter for the cashew butter

  • Sabrina

    This recipe works great with butter instead of coconut oil for those who can tolerate butter.