Recipes

Coconut Cassava Waffles

Written by: Nara Aziza Smith | Published on:

MAKES 12  |

After my autoimmune disease diagnosis, I spent hours researching ways to adjust my diet and found myself in this rabbit hole of thinking I would never be able to eat anything I grew up enjoying. Coming up with this recipe for my beloved waffles helped me realize that I can adjust and find alternatives (when needed) that still satisfy my cravings. That’s how I discovered cassava flour, ground from a South American root. It has a slightly nutty flavor; is gluten- free, grain- free, and nut- free; and doesn’t have the gritty texture of some alternative flours. The coconut milk and collagen peptides create a waffle with a soft, chewy center like mochi and golden, crisp edges. Lucky loves his waffles with Buttermilk Syrup, but I top them with a few spoons of Blueberry Compote.

Tip

If desired, swap 2 tablespoons of arrowroot powder, cornstarch, or tapioca for the collagen peptides.

Ingredients

For Coconut Cassava Waffles:

2 cups (240 g) cassava flour

1/4 cup (20 g) unflavored collagen peptides (see Note)

2 tablespoons coconut sugar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

21/2 cups (700 ml) coconut milk from a well- shaken can, plus more as needed

2 large eggs, at room temperature

5 tablespoons (70 ml) refined coconut oil, melted and cooled, plus more for the waffle iron

1 tablespoon apple cider vinegar

For Buttermilk Syrup:

1 cup sugar

½ cup buttermilk

8 tablespoons (1 stick/4 ounces) unsalted butter

1 teaspoon baking soda

¼ teaspoon pure vanilla extract

For Blueberry Compote:

2 cups frozen blueberries

¼ cup pure maple syrup

3 tablespoons fresh lemon juice

2 tablespoons water

grated zest of ½ lemon

Directions

To make the Coconut Cassava Waffles:

1. Start by whisking together the cassava flour, collagen peptides, coconut sugar, baking soda, and salt in a large bowl.

2. Next, whisk together the coconut milk, eggs, coconut oil, and vinegar in a medium bowl. Add the coconut milk mixture to the dry ingredients and lightly whisk (it’s okay if there are a few lumps). Let the batter rest at room temperature for 5 to 10 minutes. This helps hydrate the flour for fluffier and more tender waffles.

3. Meanwhile, brush your waffle iron with coconut oil and preheat it.

4. Ladle in ⅓ cup of batter for each waffle and cook until lightly golden (check the timing instructions for your waffle iron). You may need to brush the iron with more coconut oil between batches.

5. Serve the waffles hot with a drizzle of the buttermilk syrup or blueberry compote (see below) if you like.

OPTIONAL

To make the Buttermilk Syrup:

1. Start by combining the sugar, buttermilk, and butter in a small saucepan over medium-high heat, then bring to a boil. Immediately remove from the heat and stir in the baking soda and vanilla.

2. Pour the syrup into a glass jar or pitcher and let it stand for a few minutes until it stops foaming. Make sure to whisk it before using.

3. Store in an airtight container in the fridge for up to 4 days.

To make the Blueberry Compote:

1. Start by combining the frozen blueberries, maple syrup, lemon juice, and water in a small saucepan over medium heat. Bring to a simmer and cook, stirring a few times, until thickened, about 10 minutes, then stir in the lemon zest.

2. Let cool, then transfer to a sealed container or jar and store in the fridge for up to 1 week.

Excerpted from the book HOMEMADE by Nara Aziza Smith. Copyright © 2026. From William Morrow, an imprint of HarperCollins Publishers. Photographs by Quentin Bacon. Reprinted by permission.

Originally featured in How Cooking from Scratch Helped Nara Smith Rediscover the Joy of Food