Paleo Taiyaki

Experience the nostalgic charm of traditional Japanese taiyaki with a wholesome twist in this irresistible Paleo Taiyaki recipe! Made with a nutrient-rich blend of almond, tapioca, and coconut flours, these fish-shaped delights are both gluten-free and grain-free, perfect for paleo and health-conscious eaters. The batter, lightly sweetened with honey and infused with coconut milk and vanilla, creates a moist, golden exterior, while the center can be filled with your choice of Paleo-friendly fillings like creamy mashed sweet potato or decadent Paleo chocolate. Cooked to perfection in a taiyaki pan, these treats are crispy on the outside, soft on the inside, and ideal for a fun breakfast, snack, or dessert. Whether you're craving a creative way to enjoy clean ingredients or simply love the whimsy of taiyaki, this recipe offers a guilt-free indulgence that’s as delightful to make as it is to eat!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 0.5 cup tapioca flour
• 0.25 cup coconut flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon sea salt
• 1 cup coconut milk
• 2 large eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (melted)
• 0.5 cup compliant Paleo sweet filling (e.g., Paleo red bean paste, Paleo chocolate, or mashed sweet potato with honey)

Directions

Step 1

Preheat your taiyaki pan over medium heat and lightly brush it with coconut oil.

Step 2

In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt.

Step 3

In a separate bowl, whisk together the coconut milk, eggs, honey, vanilla extract, and melted coconut oil until smooth and well combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms.

Step 5

Spoon a small amount of batter into the taiyaki pan, just enough to coat the bottom of the fish-shaped mold.

Step 6

Add about 1 to 2 teaspoons of your desired Paleo-compliant filling to the center of the batter in each mold. Be careful not to overfill.

Step 7

Cover the filling with more batter, ensuring it completely covers the filling and fills the mold without overflowing.

Step 8

Close the taiyaki pan and cook for about 2 to 3 minutes on each side, or until the taiyaki is golden brown and cooked through. Flip the pan occasionally for even cooking.

Step 9

Remove the taiyaki from the pan and let it cool slightly on a wire rack before serving.

Step 10

Repeat with the remaining batter and filling until all are cooked. Enjoy warm!

Nutrition Facts

Serving size	(710.4g)

Amount per serving	% Daily Value*
Calories	1522.2

Total Fat 76.4g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1473.8mg	0%
Total Carbohydrate 183.3g	0%
Dietary Fiber 26.6g	0%
Total Sugars 74.4g
Protein 41.0g	0%

Vitamin D 82IU	0%
Calcium 332.8mg	0%
Iron 8.7mg	0%
Potassium 940.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 10.3%

Carbs: 46.3%