I ultimately chose these allergy friendly waffles since I’ve been in a bit of a breakfast funk and I was in the mood for comfort food. The fact that you can roll the waffles with a rolling pin to make a “waffle wrap” also caught my attention! These grain-free beauties use half coconut flour and half tapioca starch which boosts the fiber content, making them chock-ful of healthy fats and balanced carbs. 
AIP version of Allergy-friendly Waffles without eggs
I opted to make two batches of waffles: I wanted to test each of Traci’s options – trying both the vegan/AIP (auto-immune protocol recipe) version without eggs and the paleo-friendly version with eggs to see what the difference was in the final product. When struggling with my own health and food allergies, I’ve experimented with AIP recipes so I wanted to give them both a shot. I’m so glad I came across this recipe, it’s a winner! I used coconut milk for the non-dairy milk, coconut oil for the fat and I substituted a sprinkle of stevia (to taste) instead of sugar in both recipes but stuck to the original recipe.

AIP version of Allergy-friendly Waffles without eggs 

Allergy Friendly Waffles  (lightly adapted from Burnt Apple)
Gluten-free, Grain-free, Soy-free, Dairy-free, Nut-free, Seed-free, Sugar-free, Paleo-friendly, Nightshade-free, Vegetarian, Egg-free option, AIP-option, Yeast-free, Vegan Option

• 1 cup non-dairy milk of choice (cow’s milk can be used if you tolerate but won’t be dairy-free)
• 3 eggs (AIP use two bananas in place of the eggs)
• 1 tbsp coconut sugar or sugar or a pinch of stevia*
• 1 tsp alcohol-free pure vanilla extract
• 2 tbsp coconut oil or neutral oil (can use melted ghee or butter but will not be dairy-free or AIP)
• 1/2 cup coconut flour
• 1/2 cup tapioca flour or arrowroot flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

For serving (optional, ideas)

• Sliced bananas or fresh berries
• Carob chips or chocolate chips or cacao nibs (not AIP-friendly unless homemade)
• Maple syrup, drizzle of honey or your favorite jam or jelly
• Your favorite nut or seed butter (not AIP-friendly)
• Shredded coconut or coconut flakes
• Nitrate-free bacon (not vegetarian) or coconut “bacon”
• Coconut whipped “cream”

Instructions

1. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and butter or oil until smooth. Add in the coconut flour, tapioca or arrowroot flour, baking soda, baking powder, and salt. Stir just until smooth.
2. Heat waffle iron according to manufacturers instructions. Brush waffle iron with oil or butter. Pour approximately 1/4 cup of batter onto each waffle iron. (You may need to adjust the amount of batter depending on the size of your waffles). Close and cook according to manufacturers instructions.
3. Remove waffles from iron (if AIP batter is used, you may need a fork to carefully peel the waffles off the iron), serve immediately or allow waffles to cool to room temperature before placing in an airtight container or Ziploc bag.
4. To make waffle rollups: While waffle is warm, roll with a rolling pin until flat. Fill with bacon, scrambled eggs, veggies, fresh fruit or any other combination you like. Place toppings in a thin strip along the waffle. Roll up and serve.

Yield: 8 waffles

For AIP-friendly version notes: If your bananas are sweet and speckled with brown, you might consider eliminating the sweetener altogether if you prefer more savory waffles. As I mentioned above, when I made the AIP-version of the waffles, they took MUCH longer to cook in the waffle iron than the batter made with eggs. My bananas has light brown specks on them so a more green banana might be better since it’s more starchy or increase the amount of coconut flour by 1-2 Tbsp.

Allergy-friendly Waffles with eggs 

For other recipes in this week’s reveal, click the link below!