Mix the tapioca flour, baking powder, egg yolk and milk in a bowl.

In a second, clean and dry metal bowl, beat egg whites until stiff peaks form. Fold into the flour mixture.

Bake in a hot, oiled waffle iron until golden brown.


This is a basic waffle batter except it uses tapioca flour instead of all-purpose flour. The result is a fluffy waffle with a unique (but still familiar) flavor.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 128. Submitted 4/28/2002.

Overall Average Rating = 4 (out of 5)

Based on 6 votes.

From Mac3

Recipe Rating (out of 5):

I was really excited to try these but both my family and I agree, they tasted like eating rubber... way too chewy. The batter was so thin that it ran everywhere. Do you think it is because they are 100% tapioca flour?

Comment submitted: 4/28/2013 (#15772)



From aquarius357

Recipe Rating (out of 5):

I like it. I did 1/4 of a batch. I used a small egg - 300gr cup.

Comment submitted: 1/19/2013 (#15088)



From M.J.

Recipe Rating (out of 5):

My kids love this recipe! The batter is really watery and I thought there was no way these would be any good. However, they are GREAT! Taste close to the "real" thing without using all-purpose flour. Love Mr. Breakfast!

Comment submitted: 9/15/2012 (#14416)



From Rachael

Recipe Rating (out of 5):

Recipe worked great for light and fluffy waffles, though admittedly I never measured. I just eyeballed the consistency until it came out to my liking. I added a step though: separate the yolk, mix in a little vanilla and sugar before adding to the batter.

Comment submitted: 8/8/2010 (#11035)



From Deliya

Recipe Rating (out of 5):

What are you talking about? The recipe is not near dense or grainy at all. It is actually too watery, if anything. But I didn't dense it or add something, I just used it for pancakes, and they were beautiful.

Comment submitted: 12/9/2009 (#9201)



From nikki

Recipe Rating (out of 5):

This recipe as it is written here is really pretty bad - it is dense and grainy. The batter doesn't even pour it really just crumbles. However i took about 3/4 of a cup of this batter and added an egg and another 1/4 cup of milk (we use rice milk) and tried that and that actually was pretty good - it had the texture and look of a regular waffle. This orginal batter is too thick to bake right - must not be the right measurements. My son has a gluten allergy so we will probably use this to make waffles. It would be better with a banana or blueberries in too.

Comment submitted: 2/28/2009 (#7673)

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