Preheat your waffle irons, cause you’re going to want to make these Savory Paleo Cornbread Waffles right away.
Studded with jalapenos and red onion, this paleo waffle recipe isn’t your typical overly-sweetened breakfast food. Instead, you’re going to want to eat these waffles with real grub—like Paleo Waffles Rancheros.
Seriously, you don’t have your waffle iron out yet? Come on! Let’s do something fun with breakfast.
Considering that I have zero pancake recipes on DYEP as of this writing, I think it’s pretty clear that I favor waffles.
Surprisingly, it took me until now to realize it. In the great pancake vs. waffles debate, I usually just roll my eyes and shrug. Breakfast food is breakfast food. (Meaning it’s amazing no matter what.)
But, from a cooking at home standpoint, waffles are way better. They’re so much easier to make! Assuming you have a waffle iron, all you have to do is drop the batter in that sucker and let it work its magic to form a stunning work of pastry art while cooking both sides AT ONCE. Heck, most waffle makers are designed to automatically notify you when your waffles are done to your liking.
With pancakes, you have to pour the batter into careful, perfect circles (that is, if you want to compete with the perfection that is waffle ridges) and then carefully watch, spatula in hand, ready to dive in and flip at the perfect time. Too soon, and your pancakes fall apart and everyone laughs at you. Too late, and your pancakes are too tough on the outside and not nearly fluffy enough.
An excessive amount of work.
Waffles win, I think.
Favorite use for these paleo cornbread waffles? Waffles Rancheros. Highly recommended. Grab the recipe for Paleo Waffles Huevos Rancheros here!
But you can eat these savory waffles however you’d like, so I decided to keep the recipe separate from my spin on huevos rancheros.
I’ve snacked on these cornbread waffles plain, crafted epic breakfast sandwiches out of them, and drizzled ’em in classic maple syrup. They’re good waffles!
I dig the flavor of jalapenos in every bite. No, these waffles aren’t spicy… but those jalapenos definitely add a little boost of flavor. Thanks to the honey, the waffles are slightly sweet, too. Sweet cornbread with smoky jalapeno. Mmmm! I’m going to have to bust out my waffle iron again!
Savory Paleo Cornbread Waffles Recipe
Savory Paleo Cornbread Waffles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5-6 servings (depending on the size of your waffles) 1x
- Category: Breakfast
- Method: waffle
- Cuisine: American
Ingredients
- 1 cup almond flour
- 3/4 cup cassava flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 1 cup cashew milk (or non-dairy milk of your choice)
- 1/2 cup ghee or extra virgin olive oil
- 2 tablespoons raw honey
- 1/2 jalapeno pepper, seeded and diced
- 1/3 cup diced red onion
Instructions
- Preheat waffle iron.
- Add almond flour, cassava flour, baking soda, and sea salt to a large bowl. Mix together until uniform.
- Separate egg yolks from egg whites. Add the egg yolks, almond milk, ghee, and honey to the dry ingredients and stir until smooth.
- Whisk the egg whites by hand or use an electric mixer until stiff peaks form. Add the whipped egg whites, diced jalapeno, and diced red onion to the batter and stir just until incorporated.
- Cook the waffles using your waffle maker’s instructions. My waffle maker doesn’t have an automatic timer, and each waffle took roughly 4-5 minutes until done.
Keywords: Savory Paleo Cornbread Waffles, cornbread waffles, paleo waffles
These are delicious AF! Did you mean to use 1/2 cup of ghee? Mine came out super soggy and greasy, but still very tasty. I did use tapioca flour instead of cassava, but that shouldn’t make that much of a difference. Anyway, I wanted to make sure it wasn’t a typo. I’m going to buy cassava flour and try it again. Thanks for the tasty recipe!
★★★★
Hello! Yes, using cassava flour does make a difference since cassava flour tends to absorb more liquid than cassava. I personally wouldn’t use tapioca or arrowroot interchangeably with cassava flour. You’ll likely have better results with this recipe if you use cassava flour instead – but if you’re worried they’ll still turn out soggy, I’d suggest starting with 1/4 cup of ghee and increase if the batter seems too thick (although it should be a thick batter anyway)!
Thanks so much! I just bought cassava flour so I will try this again. It really is delicious:)