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Paleo Potato and Spinach Waffles (paleo + gluten free)

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Andrea @ French Pressed Kitchen


  • 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
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Dash of cayenne powder
  • Big pinch of salt
  • Coconut oil for greasing


  • Shred the potato. It will be quite a bit liquid-y, but the coconut flour should absorb most of it.
  • Add in the coconut flour, eggs, spinach and spices. Let sit for 2-3 minutes so the coconut flour can absorb the moisture.
  • If the mixture looks too liquid-y, add a small spoonful of coconut flour.
  • Heat your waffle iron and when ready, grease both sides (coconut oil, canola oil or butter would work). Add about 1/3 cup of batter into the waffle iron and close. Cook until golden brown (my waffle iron has a ready timer).
  • 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.