Savory Grain Free Waffles

I’ve been thinking about making savory grain free waffles incorporating caramelized shallots and bacon for awhile now and what I finally came up with is a dense, flavorful waffle with a slight nuttiness from the cashew butter, just waiting for whatever topping you care to dream up. Today I settled for butter and pure maple syrup but next time I’m going to step it up and top the waffles with Canadian bacon, a poached egg and Hollandaise sauce!

savory waffles


3 eggs
3/4 cup raw cashew butter
3 tablespoons almond or coconut milk
1-2 teaspoons liquid fat (melted bacon fat, melted butter or avocado oil)
1/4 teaspoons salt
3/4 teaspoons baking soda
3 tablespoons tapioca flour
1 piece of thick-sliced bacon, diced
1 small shallot, minced
1/4 teaspoons minced garlic


In a small skillet, sauté the garlic and shallot in 1 tablespoon of butter over medium-low heat until translucent, about 4 minutes. Add the bacon to the skillet and cook until just done. Set aside – do not drain fat off.

Preheat the waffle iron.

Using a handheld electric mixer or a fork, beat the eggs with the cashew butter and milk until fairly smooth. If there are not two teaspoons of fat in the bacon-shallot pan, then add melted fat or oil to make up the difference.

Mix the salt, baking soda and tapioca flour in a small bowl, then pour the dry ingredients into the wet mixture. Beat for 30 seconds until all ingredients are fully combined, scraping the bottom of the bowl to make sure all of the sticky cashew butter gets incorporated.

Fold the chopped bacon and shallots into the batter by hand.

Cook waffles according to the instructions on your waffle iron. Note: Every machine is different, so watch the waffles carefully to ensure they don’t scorch. This batter will not take as long to cook as a regular waffles and will likely be done before your indicator light turns green. Once the steam stops, they are done. Mine took about 3 minutes per waffle.

Serve with butter and real maple syrup or get fancy and top with a poached egg, a slice of Canadian bacon and a little Hollandaise sauce (recipe follows).

Makes three waffles.

Hollandaise Sauce


3 eggs yolks
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/8 teaspoon paprika
1/2 cup melted butter or 4 tablespoons melted coconut oil


Place the egg yolks, lemon juice, sea salt, paprika and pepper in a blender and mix for about 10 seconds.

Set the blender on medium speed and slowly pour in the butter or coconut oil. It should thicken very quickly.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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