Paleo Potato and Spinach Waffles (paleo + gluten free)
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A quick savory waffle recipe with russet potatoes, coconut flour, spinach and savory spices that comes together in 10 minutes. Paleo and gluten free. Adapted from Rachel Mansfield.
Serves: 8 medium waffles
  • 1 russet potato
  • 3 Tablespoons coconut flour (almond or cassava flour may work as well, though I haven't experimented)
  • 2 eggs, beaten
  • 1 cup of spinach, chopped
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Dash of cayenne powder
  • Big pinch of salt
  • Coconut oil for greasing
  1. Shred the potato. It will be quite a bit liquid-y, but the coconut flour should absorb most of it.
  2. Add in the coconut flour, eggs, spinach and spices. Let sit for 2-3 minutes so the coconut flour can absorb the moisture.
  3. If the mixture looks too liquid-y, add a small spoonful of coconut flour.
  4. Heat your waffle iron and when ready, grease both sides (coconut oil, canola oil or butter would work). Add about ⅓ cup of batter into the waffle iron and close. Cook until golden brown (my waffle iron has a ready timer).
  5. Serve with savory toppings like a runny egg!
Experiment with spices and other greens! I think finely diced + sauteed onion would be a good addition.
Recipe by French Pressed Kitchen at