Caveman Cuisine: Wild-man Waffles (also Paleo Pancakes)

These grain-free, dairy-free waffles are high in protein and seriously delicious.  The natural sweetness of the coconut flour is enhanced by the addition of cinnamon and blueberries, and walnuts add a nice crunch.  The addition of egg white protein also means that these waffles will keep you fueled up and filled up for a long time.

1 1/3 cup egg white protein (vanilla flavored)
1/3 cup coconut flour
2 eggs (omega 3 enriched)
1 1/2 cups cultured coconut milk
1 banana (mashed)
3 tbsp. coconut oil (reserve 1 tbsp. to grease the skillet)
2 tbsp. potato starch
2 tbsp. baking powder
1 tsp. cinnamon
1 tsp. sea salt
1 tsp. real vanilla extract (reserve for topping pancakes)
1 tbsp. organic maple syrup
1/2 cup wild blue berries
1/4 cup chopped walnuts

Mix the wet ingredients in a large mixing bowl and whisk until slightly frothy. Combine the dry ingredients and sift together over the wet. Mix together until just combined. Fold in the blueberries and walnuts.

Wipe a skillet (or waffle maker) with a small amount of coconut oil and heat to medium. Add 2-3 tbsp. dollops of pancake mixture to the skillet and cook until underside is nicely browned (1-2 minutes), flip and brown the other side.

Top with maple syrup.

Leftover pancakes can be frozen in ziplock bags and reheated in a toaster oven.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Wow! that look amazing! Going to have to try them!

  2. I am so excited to finally have a reason to use my waffle iron again!

  3. No reason to let a good appliance go to waste!

  4. Will these work without the potato starch? I'm trying to avoid nightshades.

  5. Laura, you could substitute potato starch for tapioca starch. It is made from the cassava plant (also known as yucca or manioc) and is not a nightshade.

  6. the coconut flour i used seems to sit on my stomach like a rock. have you tried this with almond flour, if so, how much?

  7. Coconut flour is very high in fiber and soaks up a lot of water which requires the liquid content of the recipe to be specifically tailored to it. This is also why some feel like it is heavy in the stomach, like a rock even!

    Reconfiguring the recipe for almond flour would take a little tinkering, but I would recommend getting all the dry ingredients together first, then, starting with 1/2 of the recommended amounts, add in the wet. You can always add more "wet" in but you can't take "wet" out!