Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Easy Paleo Waffles - Freezable too

Name: Simple Frozen Waffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 banana (143 grams); 1 apple (peeled and cored (141 grams)); 1 cup almond butter (260 grams); 2 eggs; 1 tablespoon arrowroot powder; 1 tablespoon vanilla; 1/2 teaspoon baking soda; coconut oil for greasing waffle iron; 1 can full fat coconut milk; 1 tablespoon honey

Yes that is right, these are PALEO Belgium waffles that are so simple to make, easy to freeze and warm up in a toaster, and taste better than the real thing.

I was going to post this recipe sooner but I wanted to get some serious testing done on it. I had 5 different people taste them as well as 4 kids and they all loved them. That was enough convincing for me to share with everyone. Plus I have been warming one up in the toaster every Saturday morning for breakfast and am shocked every time at the ecstasy contained in every single bite. You will absolutely love this recipe and you can prep a bunch in advance to be able to grab and go from the freezer. All about time saving now. Please leave me a comment and let me know your thoughts and share this recipe with friends.

George Bryant (Civilized Caveman)

Simple Frozen Waffles

4.85 from 20 votes

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 4

Ingredients Method Notes

Ingredients

Waffles

1 banana 143 grams
1 apple peeled and cored (141 grams)
1 cup almond butter 260 grams
2 eggs
1 tablespoon arrowroot powder Can use coconut flour 1:1
1 tablespoon vanilla
1/2 teaspoon baking soda
coconut oil for greasing waffle iron

Whipped Topping

1 can full fat coconut milk refrigerated overnight (only thick white stuff, not the water)
1 tablespoon honey

Method

Waffles

Puree apple and banana in a food processor.
Whip almond butter on high for 2-3 minutes until smooth and fluffed using hand mixer.
Add puree and remaining ingredients to whipped almond butter and continue to whip until combined.
Grease your hot waffle maker for every waffle you make.
Use about 1 ladle of batter per 8-by-4-inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up entire waffle maker, leave about 1/3 unfilled so that the batter can spread.
Eat immediately or store flat in freezer and make your own breakfast by reheating in toaster - the waffles will be firm enough!

Whipped Topping

Using a stand mixer or hand mixer whisk coconut milk (only the thick white stuff, not the water) on high for 3 minutes
Add honey and whisk for an additional 3 minutes.
Serve over waffles and enjoy

Notes

I have not tried substituting the banana or the nut butter. It is probably possible I just did not test it.

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