Video: Amazing Grain-Free Toaster Waffles

Waffles are one of those things that our family always has in the house. A pretty typical fast weekend breakfast includes popping these from the freezer into the toaster, covering with Irish butter, maple syrup, and berries and eating them with a side of bacon and fluffy scrambled eggs. I’ve also found that these waffles make an amazing savory sandwich bread replacement when toasted as well. Give it a try!

Otto’s Cassava flour has become one of my favorites because:

  • It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes
  • No fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.
  • Does not have that familiar dry or “alternative flour” taste or texture that often comes with gluten-free flours.
  • Baked goods made with Otto’s are often indistinguishable from their wheat-based counterparts in taste and texture.
  • Use it in sweet recipes like cakes, cookies, brownies, pancakes, and crepes.
  • Use it in savory recipes like tempura, sauces, gravy, and searing flour.
  • Very highest quality cassava flour available, made using a proprietary method that leaves no chance for mold,  fermentation, or cyanide.


Video: Amazing Grain-Free Toaster Waffles

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 20 Waffles

Video: Amazing Grain-Free Toaster Waffles

Get the original recipe here by Fresh & Frank .


  • 2 cups Otto’s Cassava Flour
  • 1 teaspoon Himalayan salt
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 2 ripe bananas
  • 2 organic eggs
  • 1 tablespoon real vanilla extract
  • 1/4 cup organic virgin unrefined coconut oil
  • 2 13.5 ounce can full fat organic coconut milk (look for a BPA free can. Native Forest of Natural value are both good choices)


  1. Preheat waffle iron.
  2. Take your blender and literally toss ALL the ingredients in.
  3. Blend all for about 30sec-1min or until well mixed.
  4. Check batter; if it seems too thick still, add a splash more almond/coconut milk or water. You want it thick but still able to pour.
  5. Pour onto waffle iron. Depending on the integrity of your waffle iron, you may need to cook these twice to make sure the inside cooks through.
  6. Remove when crispy and golden brown on the outside. Top with desired ingredients.
  7. To freeze: Cut parchment paper or wax paper into squares and slide between cooled waffles. Then take the whole stack (about 10) and gently put into a freezer bag or tupperware and freeze.
  8. To reheat: Toast in the toaster, on a griddle with some butter or in a toaster oven.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.


About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.