Waffle Wednesday, anyone? I’ve been gluten-free for a while and have been playing around with gluten-free waffle recipes for quite some time. Most of them have been okay, but not a recipe I really wanted to share. But now, my friends, here is one I can’t wait to share. These have a few simple ingredients and are vegan too. Not that I am a vegan, but since I learned I have an egg allergy (boo!) I’ve been trying to do some baking without using eggs, so these just happen to be vegan.
These waffles are crispy on the outside and fluffy on the inside and have the perfect texture. Almond flour and oat flour create the base for these. And guess what else? They have no added sweeteners (not even the natural kind) other than a banana, which is used as a binding agent since there are no eggs in these. You are looking at about 4 grams of sugar per waffle and that’s only from the banana. These babies are filling, so one waffle is all you should need.
My favorite way to serves these is with fresh or frozen fruit and if I’m feeling extra sassy, I’ll drizzle on some pure maple syrup too… I know, i’m such a rebel sometimes. For some protein with my breakfast i’ll typically add either almond or cashew butter. Adding some nut butter is a great way to add protein and helps keep you satisfied all morning.
This recipe makes 5 waffles using a classic round waffle maker. I really like this one. If using a larger waffle iron, you may only get 4 waffles with this recipe. If you don’t eat them right out of the waffle iron I recommend throwing them in the toaster for a minute to help crisp out the outside again before eating.
If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Simple Gluten-free Waffles
- 1 1/2 cups almond flour
- 1 1/2 oat flour certified gluten-free if needed
- 2 tsp. baking powder
- 1 ripe, mashed banana
- 1 1/4 cups non-dairy milk
- 1/4 cup melted coconut oil
- 1 tsp. pure vanilla extract
- Set your waffle iron to med-high heat.
- In a large bowl add almond flour, oat flour, baking powder, and salt and mix to combine.
- Create a well in center of the dry ingredients and add in mashed banana, milk, oil, and vanilla; mix to combine.
- Use a 1/2 cup measuring cup, scoop batter into pre-heated waffle iron. Use a heaping 1/2 cup of batter per waffle.
- Using a fork, gently remove waffle once cooked. Repeat above step until all waffles are cooked.
- Batter will be thick. It will continue to thicken as it sits (the oat flour absorbs the milk). If needed, you can add 1-2 more tablespoons of milk after you’ve made a few of the waffles.
- If not eating waffles right away I recommend putting in the toaster for a minute or so to crisp up the outside.