Start your day with these delightful gluten-free waffles, perfectly crispy on the outside and fluffy within, made using almond and coconut flour.
Gluten-Free Waffles: A Delight for All Mornings
There’s something so heartwarming about waking up to the aroma of waffles wafting through the house. I remember my dad making a big stack every Sunday morning; we’d hover around the kitchen, eagerly awaiting the moment we could savor that first warm, fluffy bite. Today, I’m excited to bring you my gluten-free waffle recipe, which captures that playful spirit of family gatherings while ensuring everyone can indulge—whether they’re gluten-sensitive or simply looking for a lighter breakfast option.
What makes these waffles special is their fantastic texture—a delightful balance between crispy on the outside and fluffy within. Plus, the use of almond flour adds a nutty flavor that pairs beautifully with your favorite toppings. And don’t worry about time; these waffles come together quickly, so you’ll be munching within minutes!
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons sugar (can be replaced with maple syrup for a tropical twist)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk (dairy or non-dairy, like almond milk)
- 2 tablespoons melted butter (or coconut oil for a dairy-free option)
- 1 teaspoon vanilla extract
Optional Additions:
- ½ cup blueberries (fresh or frozen)
- ½ teaspoon cinnamon for a warm spice kick
- Chocolate chips for a sweet surprise!
Directions
First, gather your dry ingredients. In a large bowl, whisk together the almond flour, coconut flour, sugar, baking powder, baking soda, and salt. This combination is essential; it helps achieve the perfect rise and texture in your waffles.
Next, in a separate bowl, beat the eggs before adding the milk, melted butter, and vanilla extract. This mixture is where the magic begins; whisking well ensures a smooth batter.
Now, gently fold your wet ingredients into the dry mix, taking care not to over-mix. It’s totally okay if there are a few lumps—this is what gives them that homemade character. At this stage, if you’re adding blueberries or chocolate chips, sprinkle them in and fold lightly.
Preheat your waffle iron according to the manufacturer’s instructions. Once hot, lightly grease it with non-stick spray or a little oil. Pour about ½ cup of batter into the center of the waffle iron—just enough to cover the base without spilling over. Close the lid and cook until golden brown, which usually takes about 5-7 minutes. The aroma will start filling your kitchen, and that’s when you know they’re almost ready!
Once done, carefully remove the waffle using a fork or tongs, and let it cool slightly on a wire rack to maintain its crispiness.
Serving Suggestions: Stack It Up!
Classic Style: Serve with a drizzle of pure maple syrup and a sprinkle of powdered sugar. Add a side of crispy bacon for a savory contrast.
Fruit Lover’s Dream: Top with fresh berries, a dollop of Greek yogurt, and a drizzle of honey for a refreshingly bright start to your day.
Choco-Lover Indulgence: For the chocolate lovers, melt some dark chocolate and pour it over your stacked waffles, adding whipped cream for extra decadence.
Tips and Variations
For a Vegan Version: Swap the eggs for flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit until thick) and use almond milk or coconut milk for a tasty vegan option.
Add Spices: Try experimenting with spices like nutmeg or ginger for a unique twist.
Make Ahead: These waffles freeze beautifully. Just pop them in the toaster when you’re ready to enjoy them again!
Q&A
1. Can I use other flours instead of almond or coconut flour?
While almond and coconut flour are a great base for gluten-free waffles, you can substitute with a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum for the right texture.
2. Do I need a waffle iron?
Yes! A waffle iron is essential for achieving that irresistible waffle shape and texture. However, you can use a skillet or griddle to make pancake-style versions if you don’t have one.
3. How do I store leftovers?
Let the waffles cool completely, then store them in an airtight container in the refrigerator for up to three days, or freeze them for up to a month.
4. Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before using, as it may thicken as it sits.
Behind The Scenes
Creating this gluten-free waffle recipe was a delightful journey filled with trial and error. I experimented with different flour combinations and realized that almond flour gave the best texture without compromising taste. After a few rounds and some sticky disasters, I finally nailed it, serving them to my family and receiving rave reviews. There’s nothing like seeing those happy faces for motivation!
Final Thoughts
These gluten-free waffles are perfect for lazy Saturdays, celebratory brunches, or even a wholesome breakfast for dinner! Enjoy them on your own or share them with loved ones—either way, they’re sure to bring smiles and satisfaction. Whether you choose classic maple syrup or adventurous toppings, these waffles are designed to please.
I can’t wait for you to try this recipe and make it your own! Let me know how yours turns out!
Dry Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons sugar Can be replaced with maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk Dairy or non-dairy (like almond milk)
- 2 tablespoons melted butter Or coconut oil for a dairy-free option
- 1 teaspoon vanilla extract
Optional Additions
- 1/2 cup blueberries Fresh or frozen
- 1/2 teaspoon cinnamon For a warm spice kick
- to taste chocolate chips For a sweet surprise
Preparation
In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk well to ensure a smooth batter.
Gently fold the wet ingredients into the dry mix, being careful not to over-mix. It’s okay if there are a few lumps.
If desired, fold in blueberries or chocolate chips.
Cooking
Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it.
Pour about 1/2 cup of batter into the center of the waffle iron.
Close the lid and cook for 5-7 minutes until golden brown.
Carefully remove the waffle and let it cool slightly on a wire rack.
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 200mgFiber: 4gSugar: 5g
For a vegan version, swap the eggs for flax eggs using 1 tablespoon ground flaxseed + 2.5 tablespoons water. These waffles freeze beautifully; just pop them in the toaster to reheat.
