I’ve wanted to share this recipe for so long but I had some issues come up. But it’s finally here and I can share away! So guess what? This recipe is made with almond milk greek yogurt. Or you can use cashew yogurt, like I did in the video. So yes, it’s totally dairy free. No need to freak out.

Ok, now that we got past that speech, let’s move on to more exciting things. Like the fact that I’m in Lake Powell right now! We left at 6am yesterday and drove straight through to Bullfrog Marina in Utah. We surfed during the day, almost got struck by lightning, stayed the night there and now we are off to the marina in Page, Arizona. It is my brother-in-laws 23rd birthday today, so we are doing a little mimosa booze cruise on our boat while we make our way to the other marina to stay the rest of the week there. The next few days we will be surfing, wakeboarding and tanning. Well, hopefully. It looks like we are hitting Lake Powell on the coldest days of the week. It’s suppose to be low 70’s but hopefully the storms just stay away so we can keep warm. Nobody likes booze cruisin’ while feeling like a wet cat. I’ve wake surfed in 50 degree weather in 60 degree water, so I can take it especially with a hot shower at the end of the day. But I’m not trying to live that wet cat life this week.

Speaking of wet cats, I’m kind of relieved that Bachelor in Paradise is over. It was exhausting. I got a bit sick of watching every single person on that show hating their lives while in paradise. It should be called Bachelor in Humid, Sweaty Nightclub Hell. Because that’s exactly what it is. I thought about recapping all the episodes but they were too miserable to recap. It’s just watching people be forced into liking each other since that’s all they have to do for 2 weeks in Sweaty Hell. It’s like watching my life in high school all over again. No thanks. Hormonal, sweaty, awkward. Naaaaaah. I’m good.

Ok, that’s enough for now. I have a boat to hop on. Chat soon buttercup!

PaleOMG Greek Yogurt Fluffy Waffles

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Greek Yogurt Fluffy Waffles (+Cooking Video!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 waffles 1x

Ingredients

Scale
For the waffles:

For the toppings:

  • 1/4 cup greek yogurt*
  • 1 tablespoon maple syrup
  • 1/4 cup blueberries
  • 1/4 cup blackberries
  • 1/4 cup strawberries, diced
  • 1/4 cup raspberries

Instructions

  1. Heat up waffle iron and grease.
  2. In a medium bowl, whisk together yogurt, eggs, maple syrup and vanilla extract. In a larger bowl, whisk together tapioca and almond flour, baking powder and salt. Pour wet ingredients into dry ingredients and mix until well combined.
  3. Use an ice cream scoop to scoop about ¼ cup of the batter into the greased waffle iron and cook waffle until cooked through and crispy on the outside. The batter should make about 5 round waffles.
  4. Once waffles are done cooking, whisk together the yogurt and maple syrup and top each waffle with a spoonful along with handful of fruit on top!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Greek Yogurt Fluffy Waffles


PaleOMG Greek Yogurt Fluffy Waffles

_______________

You May Also Like:

PaleOMG Light & Crispy Vanilla Protein Waffles
Light and Crispy Vanilla Protein Waffles

PaleOMG Chocolate Waffles

Chocolate Waffles

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

87 Comments

  1. Cat says:

    Delicious, perfect texture, love how the yogurt balances the sweetness. Thanks for another winner recipe!






  2. Jill says:

    Loved these waffles!! The texture was great. They cooked up beautifully. They were easy to whip up.






    1. juli says:

      wooohooo!!

  3. Kathleen says:

    These were great. I made them for my one year old daughter because I love that they have some added nutrition from the Greek yogurt. We’re not gluten free, so I did 1 cup all purpose flour instead of the tapioca flour. The batter was a little thick (probably because of the flour substitution) so I thinned it out with a little almond milk and it worked great. This recipe might become our new Sunday tradition

    Also, in case anyone is wondering, don’t add berries to the batter like I did half way through. That makes the waffles stick to the waffle iron. Then you get really delicious waffle shards. Just put berries on top of the waffles like the recipe says.






    1. juli says:

      so glad you liked them, Kathleen!

  4. April T says:

    Hands down best gf waffles I’ve ever had. Love that they’re packed with protein! My entire family, including my gluten loving husband, loved these waffles. Will definitely make them again!






    1. juli says:

      yay!! that’s awesome to hear, April!!

  5. Jenn says:

    I make these almost every single weekend since I made them for the first time. They aren’t fussy, I always have the ingredients on hand, and they heat up great (I just pop them in the toaster and they get crispy!). Today I’m making a flu blue batch and I’m going to freeze some for those crazy mornings so I’m not eating random snack foods from the pantry for breakfast…






    1. juli says:

      yay!! so glad you love this recipe as much as I do!

  6. Kris Dalton says:

    Made these tonight for my pregnant daughter who was craving waffles and these were the best waffles!! Not just “healthy” waffles. Best waffles ever! They will be the staple waffle recipe moving forward! Thanks so much!!!






  7. Nicole E. says:

    Ok so I know this recipe is from 2017, and it’s 2024. But you need to know I have made these almost every weekend since 2017. It has become a staple in our house, a recipe I will pass down to my children. Thank you so much for your work and dedication! Also, your daughter is adorable 🙂