I’ve been eating the paleo way since I completed treatments for breast cancer in 2008. I’ve experimented a lot and made many (no really, m a n y) different waffle recipes. Some good, some not so good. But honestly, when you’re not eating “normal” waffles, any waffle tastes great (and the butter and syrup aren’t bad either).

Another obstacle: autoimmune disease. After I was diagnosed with Hashimoto’s Thyroiditis, my waffle quest became even more challenging because I wasn’t eating eggs. But I found some recipes that worked for me. And my family even accepted them with a smile 🙂 Plus, butter and syrup.

I’ve since discovered that I can tolerate eggs occasionally, so my world of recipe creations has opened up a bit. Okay, a lot. Enter grain-free waffles made with eggs. These puppies are the bee’s knees. They’re fluffy, perfectly crisp on the outside, they absorb syrup (which is actually how I use waffles; as a syrup sponge) and they re-warm well for lunch and dinner! Basically, they’re perfect.

Two things make this recipe work

  1. Algae oil. It’s all the rage if you’re trying to increase your monounsaturated fats and reduce your saturated fats. Which makes it stable for high heat cooking. In fact, it’s said to be more heat stable than any other cooking oil. But that’s not why I used it in this recipe. I used it because it’s neutral and basically tasteless. Monounsaturated fats are also good for maintaining heart health and healthy blood pressure, and they can even help you maintain healthy blood sugar levels. All good stuff. Plus it’s high in DHA (an Omega 3 fatty acid) and is sustainably produced. Bonus.
  2. Stiff egg whites. Nothing lightens grain-free baking like stiff egg whites. Nothing.

So there you have it. And here we have the recipe:

PERFECT GRAIN-FREE WAFFLES (with collagen protein)

  • 6 egg whites
  • 2 eggs
  • 1/2 cup collagen peptides
  • 1/2 cup algae oil
  • 2 T maple syrup (optional)
  • 1 cup cassava flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  1. Using mixer, blend egg whites on high until stiff peaks form – set aside
  2. In separate bowl, mix eggs, collagen, algae oil, and maple syrup until well incorporated
  3. Add cassava flour, baking soda, and sea salt to collagen mixture and mix well
  4. Using mixer, blend in about half of the egg whites
  5. Carefully fold in remaining egg whites (do not mix well; you should still see “chunks” of egg whites)
  6. Cook in preheated waffle iron until lightly brown

I would like to tell you how many waffles this will make, but all waffle-makers are different. I made about four waffles in my Belgian waffle maker, which is 16 squares of waffles.

Would love to hear your comments and answer any questions, so please, don’t be shy 🙂