Breakfast Recipe: Orange Vanilla Waffles

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Breakfast Recipe: Orange Vanilla Waffles

Orange Vanilla Waffles

These super easy, 9-ingredient, Orange Vanilla Waffles come together fast in the blender, and cook quickly, making them perfect for busy mornings.

With many kids heading back to school and the busyness of this time of the year, quick breakfasts are a must! These orange vanilla waffles can be made up ahead of time and frozen for fast, hot breakfasts in the morning.

They also take very little time to prep, no more than 10 minutes at the most and about 3 minutes to cook. So even if you haven’t frozen them ahead of time, you can whip up a big batch of waffles in under 30 minutes!

Perfectly sweet, with hints of orange and vanilla, these waffles remind me of heavenly orange creamsicles. They have that nostalgic flavor that everyone loves. Bliss!

These tasty, grain free and nut free waffles are crispy on the outside, and soft and fluffy on the inside. They’re packed with protein, about 32 grams for the whole batch which makes them perfect for breakfast, snacks or even breakfast for dinner!

This healthy waffle batter is made with my favorite grain free flour and my favorite grass-fed collagen.

Cassava flour is naturally grain free and a great choice for those who can’t have nut flours or coconut flour. It’s a resistant starch when eaten cool, which means it has prebiotics that feed probiotics (it’s basically like food for probiotics) and it’s known to help support digestion.

Grass-fed collagen adds extra protein and a nutritional boost. I love adding it to baked goods, smoothies and more because it’s known to help support gut health, joint/bone/teeth/skin health, a healthy metabolism, etc. It also really improves the texture and makes these waffles soft on the inside.

So if school mornings are on your mind, you need some quick breakfast ideas or you simply want a fun, delicious recipe to enjoy on the weekend, give these sweet orange waffles a try!


For the Waffles:

- 1 cup freshly squeezed orange juice

- ¼ cup grass-fed butter or ghee, melted or avocado oil

- 2 tbsp maple syrup

- 1 ½ tbsp vanilla extract

- 2 organic eggs

- ½ tsp baking soda

- ¼ tsp sea salt

- 1 ¼ cups cassava flour

- ¼ cup grass-fed collagen

Optional Toppings:

- Maple syrup

- Orange slices

- Ghee or grass-fed butter

- Fresh berries

- Homemade honey-sweetened whipped cream or coconut whipped cream


1. Preheat your waffle maker.

2. In a blender, add all of the waffle ingredients in the order listed. Blend on low speed just until combined, about 5 seconds, scraping down the sides if needed.

3. Pour the batter directly from your blender onto your preheated waffle maker, about ¼ to ½ cup - using the correct amount per manufacturer’s instructions. Cook according to your waffle maker’s manufacturer instructions, I cook mine on a medium-high setting for about 3 minutes. The waffle maker I use does not require greasing, but make sure to check your waffle maker’s manual to determine if you need to grease the waffle iron first.

4. If needed, keep cooked waffles on a baking sheet in the oven on a preheated low/warming setting until all waffles are cooked.

5. Serve waffles immediately with your favorite toppings.

Breakfast Recipe - Orange Vanilla Waffles


- Yield: Makes approx. 5-7 waffles depending on the size of your waffle maker.

- I use this eco-friendly waffle maker that has a natural ceramic coating that is super easy to clean and is free of PTFE and PFOA chemicals.

- Waffles can be made ahead of time and stored in the refrigerator overnight or frozen and reheated (the waffle maker I use is great for reheating waffles quickly, you can also reheat them on a low temperature in the oven or a toaster oven).

About Emily:

Emily Recipes to Nourish Emily Sunwell-Vidaurri is a water kefir- and chocolate-loving, holistic-minded wife and mom of two little loves. She’s the author of the cookbook The Art of Great Cooking With Your Instant Pot and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. Emily is a contributing writer at Traditional Cooking School and her work has been featured on feedfeed, foodandwine, foodgawker, Nourished Kitchen, Delicious Obsessions, Homemade Mommy and in the cookbooks Beautiful Smoothie Bowls and 30 Minute Clean Eats on a Budget. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food and an advocate of "green" living, essential oils and a mindful lifestyle. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish.

3 years ago

Breakfast Recipe: Orange Vanilla Waffles

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