Delicious AIP Blueberry Waffles Recipe

If you want something other than pancakes, or if you’re anxious to try your new waffle iron, these AIP blueberry waffles are the perfect recipe for a Saturday morning.

Louise from Healing Auto-Immune writes, “Believe it or not, these waffles are really like regular ones with the same spongy texture, but they are compliant with the autoimmune protocol and can be served for breakfast or a tasty lunch.”

What is AIP?

The autoimmune protocol (AIP) diet is a relatively new, food-based approach to eliminating unwanted inflammation in your body. Its approach is an elimination-focused diet, and the goal is to cut inflammation-causing foods to reset your body’s immune system. The autoimmune protocol diet is a much stricter version of the Paleo diet. It advises eliminating foods that may cause inflammation in the gut such as nightshades, nuts, and seeds. At Caveman Chefs, we offer AIP meals, fully prepared and shipped for our AIP clients.

AIP Blueberry Waffles Recipe

This AIP waffle recipe calls for a few ‘unlikely’ waffle ingredients, but the nutritional value is so much more than what you’re going to find in a box recipe.

Unflavored gelatin is one of the ingredients, and also a great thickening agent and replacement for eggs in many recipes. For these waffles, it gives it that characteristic “springy” texture.

AIP Blueberry Waffles

Delicious, easy AIP blueberry waffle recipe
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: AIP, American
Keyword: AIP, AIP Recipes, Auto-Immune Protocol, Waffles
Servings: 2 Servings
Calories: 437kcal
Author: Louise Hendon


  • Waffle Iron


  • 2 teaspoons of gelatin 4 g
  • 2 Tablespoons of water 30 ml
  • 1 cup of cassava flour 120 g
  • 5 1/2 Tablespoons of coconut flour 39 g
  • 1/2 teaspoon of cream of tartar 2 g
  • 1/2 teaspoon of baking soda 2 g
  • Pinch of salt
  • 1 1/2 Tablespoons of coconut oil solid weight, then melted (20 g)
  • 2 Tablespoons of honey 30 ml, more to drizzle if desired
  • 1/3 cup of hot water 79 ml
  • Blueberries to serve, or mix in the batter before cooking


  • Put 2 tablespoons of hot water in a small bowl and sprinkle the gelatin over the water. Set aside.
  • Weigh out the solid coconut oil, then melt in a microwave.
  • Heat a greased waffle maker.
  • Combine the cassava flour, coconut flour, salt, cream of tartar, and baking soda in a bowl. Add the melted coconut oil, gelatin mixture, and honey to the bowl. Add the remaining hot water, stirring continuously. This will form a dough rather than the usual slurry consistency of waffles.
  • Add half the dough to the waffle maker and press down. Cook until crispy and holding its shape. Repeat for the second waffle.
  • Remove carefully and serve with a drizzle of honey and some blueberries, if desired.
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