Gluten-free + Dairy-free Waffles

Syrup being poured over a stack of waffles topped with fresh blackberries and blueberries.

Gluten-free + Dairy-free Waffles

This gluten-free & dairy-free waffle recipe is made using simple, real food ingredients with no added sugar. Perfectly fluffy on the inside with a crisp outside – these waffles are ready in less than 30 minutes and require only one bowl.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings waffles

Calories 425kcal

Author Sara

Equipment

1 waffle iron
1 Mixing bowl

Ingredients

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 coconut oil, melted (avocado or EVOO also work)
1 egg
1 ¼ cups dairy-free milk (plain and unsweetened)
1 tsp. pure vanilla extract

Instructions

In a large bowl add the 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, melted coconut oil, egg, milk, and vanilla. Whisk the wet ingredients together first and then mix all ingredients together. Do not overmix the batter (if a few clumps remain, that is okay).
Preheat your waffle iron to medium-high heat. Scoop ½ cup of batter onto pre-heated waffle iron and cook according to the directions of your waffle maker.
Use a fork to carefully remove the cooked waffles from waffle iron and place them on a wire cooling rack (this helps maintain their crispiness). Repeat step 3 until all batter has been used.
Top with syrup, fresh fruit, or your favorite toppings. Enjoy!

Notes

I typically use almond milk, but any non-dairy milk will work. Cow's milk will work too if you aren't dairy free.
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.
As this batter sits, it will begin to thicken. You can thin out by adding 1-2 additional tablespoons of dairy-free milk.
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-F to keep them crispy and warm, or throw them in the toaster quick right before you eat them.
This recipe makes 6 waffles using ½ cup batter per waffle. You may get more/less pending which waffle iron you use.

Clean food tips: I recommend organic almond flour and organic oat flour.

Nutrition