Caramel Apple Spice Waffles

Apple Waffles by Against All Grain

Apple season is underway and the weather is slowly evolving here. There’s no better way to wake up on a crisp morning than with the scents of the season filling your home. These spiced waffles with caramel apple syrup are the perfect Fall breakfast, when all you want to do is stay in your pajamas curled up by the fire with a cup of warm apple cider. Just like my macadamia waffles (and cashew waffles in the book), these are as simple as throwing everything into a blender and then letting the waffle iron do the work for you. And you won’t want to skip the syrup. The underlying tones of caramelized honey and butter mixed with the tart flavors of apples complete this blissful seasonal breakfast.

By the way, people often ask me about the use of waffle irons and the non-stick coatings. We eliminated all teflon a long time ago in my kitchen, but every once in a while, I think it’s ok. We can’t be perfect and waffles are too fun to pass up so I let it slide. Although, I did just find this $20 cast iron waffle maker online and may have to try it out and see how it fares! If anyone already has one and likes it, please let me know because I would be thrilled to switch!



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Caramel Apple Spice Waffles

AUTHOR: Danielle Walker - AgainstAllGrain.com


PREP TIME: 15 mins

COOK TIME: 20 mins TOTAL TIME: 35 mins


Caramelized Apple Syrup



  1. Preheat a waffle iron.
  2. Combine the eggs, macadamia nuts, pecans, milk, honey, and melted coconut oil in a blender. Blend until very smooth and creamy. If needed, stop the blender and push the mixture down the sides with a spatula to ensure a smooth blend.
  3. Add the salt, baking soda, and coconut flour, and blend again for about 30 seconds until fully incorporated.
  4. If the waffle iron requires oil, spread a little coconut oil on both sides.
  5. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill as these do rise quite a bit and will spill over.
  6. Cook the waffles until the waffle iron has stopped steaming, about 45 seconds. Each waffle iron may differ in cook times.
  7. Repeat until the batter has been used up.
  8. Serve hot with caramelized apple syrup.


  1. Melt the butter in a skillet over medium heat. Once it has melted, whisk in the honey and bring to a boil. Reduce heat and simmer for 2 minutes.
  2. Add apples and sauté for 10 minutes, or until the apples are browned and tender.
  3. Stir in coconut milk and sea salt and bring to a boil again. Reduce heat and simmer for 5 minutes.
  4. Remove from the heat and leave at room temperature for 10-15 to allow the syrup to thicken.
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  • Debbie

    After reading your book I now soak all of my nuts overnight before using them in any recipe. My question is about the waffle mixture. Is it OK to add the cashews in if they are still a little damp or do I need to dry them out in the oven before putting them in the blender?

    Thanks and not to be overly dramatic but you help change lives for the better.

    • Against All Grain

      No, they need to be dehydrated or they will add too much moisture to the batter.

  • http://stellat.com Cass

    These waffles look simply amazing. I am new to Paleo but excited to see the health improvements already. Thankyou for your wonderful recipes.

  • Lisa Engel

    I was out of apples but REALLY wanted to make this. I had pears and used that instead, turned out FANTASTIC!! Yummy

  • Izzy

    We bought an old cast iron waffle iron off eBay a few years ago for camping. It works great as long as you oil it really well. I use a spray to make sure we get all the nooks and crannies so nothing sticks. You’re inspiring me to bring it into the kitchen, now, tho! We added several cast iron skillets to our kitchen this summer. I love cast iron!! Looking to forward to trying these amazing-looking waffles and exploring the rest of your recipes!

    • Dee

      I wanted to love these but found them very dry even with the apple syrup not to mention they were very thick and I wasn’t able to pour the batter. I had to spread it but it was not easy to spread either, it just kept separating from the iron. The iron was well oiled but it just seemed weird that it wouldn’t come off the spatula as well so I even oiled that. Sorry it was a miss for me

  • Haley

    Might this batter work for pancakes as well?