Paleo Tigernut Banana Bread Waffles with Gelatin

I have worked for years to create a perfect Paleo waffle; a banana bread waffle that is sweet, moist and nutritious. The trick is to use Tigernut flour, instead of almond flour.

Tigernut flour is naturally sweet and retains moisture which makes it perfect for waffles, pancakes and bread.

Skip to the recipe!

Tigernut flour is also amazingly nutritious and gut beneficial.

Think high fiber and pre-biotics. Your gut thanks you.

I made these for my daughter and she couldn’t believe how delicious and “not Paleo tasting” they were. Not exactly a diplomatic talker that one.

I’m sure what she meant to say was that these weren’t “dry” or “fragile” like a lot of Paleo foods made with almond and coconut flour can be. The bananas help make these waffles sweet, moist and obviously taste like banana bread. I find I don’t need to put anything on them as they are sweet enough on their own.

And if all this goodness wasn’t enough, I’ve added gelatin to make this the healthiest and most delicious waffle of your Paleo dreams. The gelatin helps keep your hair, skin and gut beautiful! Now that’s a hard working waffle.

This recipe works for pancakes too. Just be careful not to have your heat set too high or they will burn faster than they can cook!

Feed these to anyone that loves breakfast, banana bread and beautiful skin.

I can’t wait to hear what you think!

Yes, I use a Powerpuff Girls waffle iron. Obviously!




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Paleo Tigernut Banana Bread Waffles with Gelatin

This recipe makes enough for a family of 4 with leftovers. They keep incredibly well in the fridge for several days and heat up easily for a fast, nutritious on-the-go breakfast.

Author Dia Kline for


  • 5 whole Overripe Bananas *underripe bananas won't work
  • 10 Eggs
  • 4 TBSP Gelatin Powder
  • 10 TBSP Tigernut Flour
  • 2.5 oz Coconut Oil (melted)
  • 1/2 tsp Vanilla *in alcohol -not gylcerin


  1. Turn on your waffle iron

  2. Put bananas and eggs into Cuisinart (food processor) and pulse until smooth

  3. Add vanilla and coconut oil. Combine until thoroughly mixed, about 10 seconds

  4. Add tigernut flour and gelatin. Pulse until mixed, about 10 seconds. You'll need to scrape the sides at least once

  5. Transfer batter into a large measuring measuring container (4 cups) for ease of use when pouring waffles

  6. Pour batter onto the waffle iron, close the lid and wait until it's done

Recipe Notes

  • With the overripe bananas and the naturally sweet tigernut flour, you can eat these waffles without much or any toppings.
  • Toppings I like to use: date syrup, honey, homemade apple sauce, SCD yogurt, or a quick homemade fruit compote.

This recipe works for pancakes too!!! Use a cast iron griddle/comal on low to medium low heat. Cook until bubbles break through on the top of batter, stay open and the batter looks firm. Flip and cook approx. 1-2 minute on other side. Just be careful not to have your heat set too high or they will burn faster than they can cook!

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