This gluten-free waffle recipe is made using simple, real food ingredients with no added sugar. And they are dairy free, too. Perfectly fluffy on the inside with a crisp outside – these waffles are ready in less than 30 minutes and require only one bowl.
This is honesty the absolute best gluten-free waffle recipe! I've been playing around with different 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 for you to try. These are made with clean, whole, simple ingredients. Gluten free and dairy free, with an option for vegan gluten free waffles as well!
Why You'll Love This Recipe
- NO REFINED FLOURS – these waffles use only oat flour and almond flour.
- NO ADDED SUGAR – I use one banana to lightly sweeten these waffles; that’s it!
- PERFECT FOR FREEZING – these are the ultimate waffles for food prepping. They freeze great and are just as good (maybe even better) after toasting them.
ALMOND FLOUR – make sure you are using almond flour vs. almond meal. Why? Almond flour is more finely ground and is better for the overall texture in this gluten-free waffle recipe.
TAPIOCA STARCH – this can also be called tapioca flour and it helps create the perfect texture in gluten free baked goods. If you don’t have tapioca you can sub arrowroot starch.
BANANA – the more ripe the banana the better – the more brown your banana is, the more natural sweetness you’ll get. You can use a banana from the freezer (if using previously frozen, use all the liquid from the banana) or from your counter.
ALMOND MILK - I typically use almond milk, but any non-dairy milk will work in this recipe. And if you aren’t dairy free, cow’s milk works too.
EGG - the egg can be replaced with a flax egg if you want vegan gluten-free waffles.
Tips for Keeping the Ingredients Clean
These are specific things I look for in order to keep the ingredients used in these gluten-free waffles clean. Ingredients not listed don’t have any specifications when it comes to keeping/purchasing them clean.
And if you don’t use items with my recommendations below, the recipe will still turn out great.
ALMOND FLOUR – multiple articles I found on almonds state that pesticides, including glyphosate, are used on conventional almonds. So, yet again, another food item that is best to purchase organic if you can. My favorite almond flours are Terrasoul (organic) and Nature's Eats. Sometimes I do buy non-organic almond flour.
OAT FLOUR – like with most grains, oats are sprayed with glyphosate (an herbicide that’s been linked to increase cancer risk) prior to being harvested. Because of this, organic is best to ensure this herbicide does not make its way into your oats.
If you are gluten free (like me), look for certified gluten-free oat flour. Oats are naturally gluten free, however, during processing they can become contaminated with gluten.
EGGS – both from a nutritional standpoint and animal welfare standpoint, I buy pasture-raised and certified humane eggs. Curious to learn more? Check out my Egg Buying Guide for more information.
NON-DAIRY MILK – for any non-dairy milk alternative, you’ll want to look and make sure it’s made from simple ingredients. Ideally just the source it comes from (i.e. almonds or oats), water, and salt. At a minimum, make sure it's unsweetened/doesn’t have any added sugars.
How to Make
STEP 1: Turn your waffle iron on medium-high heat. Then mix all dry ingredients together in a large mixing bowl. Make a well in the center of the dry ingredients and add in remaining wet ingredients. Whisk egg with wet ingredients first, and then fully mix all ingredients together to make your waffle batter.
STEP 2: Using a ½ cup measuring cup, scoop and pour batter into the center of your pre-heated waffle iron. Close and cook until light brown and crispy. Using a fork, carefully remove waffle. Repeat until all batter has been used. You’ll get 6 waffles.
STEP 3: Enjoy with your favorite toppings! I love spreading with nut butter and fresh fruit. And if I'm feeling extra sassy, I'll drizzle on some pure maple syrup or top with coconut whipped cream 🙂
I like using a classic waffle iron. Cuisinart has a great one that is inexpensive and works great. I've had it for years with no issues. You should be able to use a Belgian waffle iron as well.
With a classic waffle iron, you'll get 6 waffles using ½ cup batter for each waffle. Pending your waffle iron and preferences, you may end up with more batter per waffle and then you'll get 4-5 waffles.
Fridge: These will stay fresh in the fridge for 3-4 days. Use a toaster to re-heat them. You may need to break them in half to toast them.
Freezer: Stored in a freezer safe container, they will stay good for up to 3 months.
Yes! I use almond milk, but any non-dairy milk will work. And if you're not dairy free, cow's milk works, too.
Tips & Tricks
- Waffles are best right out of the waffle iron, as they will lose their crispiness as they sit. If not eating them right away, you can throw them in the oven at about 225 to keep them crispy and warm, or throw them in the toaster quick right before eating them.
- If your waffle iron is non-stick, do not spray with cooking spray (this could actually make the waffles stick). But, if your waffle iron is NOT non-stick, you’ll want to spray it before adding the batter.
- Use a fork to carefully remove waffles from waffle iron and place them on a plate lined with a paper towel (to soak up the moisture from the heat).
- Spread some nut butter on top, drizzle with pure maple syrup, top with whipped coconut cream, add some fresh fruit, and/or sprinkle with some hemp seeds. All delicious options!
Other Clean Breakfast Options I Think You'll Like
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Healthy!
- 1 ½ cups almond flour
- 1 ½ cups gluten-free oat flour
- ¼ cup tapioca starch (also called tapioca flour)
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 ripe, mashed banana
- ¼ cup melted coconut oil
- 1 egg
- 1 ¼ cups non-dairy milk (I prefer almond milk)
- 1 tsp. pure vanilla extract
- Set your waffle iron to med-high heat.
- In a large bowl add almond flour, oat flour, tapioca starch, baking powder, and salt. Mix to combine.
- Create a well in center of the dry ingredients and add in mashed banana and oil. Mix banana and the melted oil (this will help the oil from solidifying again once you add the cold ingredients). After the oil is mixed with the mashed banana, add the egg, milk, and vanilla. Whisk the egg with the wet ingredients first and then mix all ingredients together. A few clumps in the batter is okay; don't overmix!
- Scoop ½ cup of batter onto pre-heated waffle iron. Close iron and cook until golden brown and crisp.
- Use a fork to carefully remove cooked waffles from waffle iron and place them on a plate lined with a paper towel (to soak up the moisture from the heat). Repeat step 4 until all waffles are cooked.
- If you don’t have tapioca starch/flour you can sub arrowroot starch.
- I typically use almond milk, but any non-dairy milk will work. Cow's milk will work too if you aren't dairy free.
- You can use a flax egg as an egg replacement if you'd like vegan waffles.
- If you're waffle iron is non-stick, do not spray with cooking spray (this could actually make the waffles stick). But, if you’re waffle iron is NOT non-stick, you’ll want to spray your waffle iron before adding the batter.
- Waffles are best right out of the waffle iron, as they will lose their crispiness as they sit. If not eating them right away, you can throw them in the oven at about 225 to keep them crispy and warm, or throw them in the toaster quick right before you eat them.