The BEST gluten-free waffles recipe made with basic pantry ingredients. This easy and amazing recipe yields perfectly crispy yet moist and fluffy waffles!
Sometimes we all just need a really, really ridiculously good waffle.
My secret to the BEST gluten-free waffles is using full-fat canned coconut milk for the liquid portion of the batter. It provides a naturally sweet flavor and ensures the waffles turn out nice and moist, yet perfectly crispy. They have an amazing rich flavor with the coconut milk!
Waffle toppings…what’s your theory? I keep it simple with butter, pure maple syrup and fresh fruit. You can also make a fruit compote by stewing your favorite berry, apples, or pears on the stove top. If you’re into nut butter and/or jam on your waffles, go wild!
One trick I’ve picked up in my waffle making experience, is the waffles actually turn out better when the batter sits for a long period of time. If you have the forethought, prepare the batter the night before and store it in an airtight container until you’re ready to whip up the waffles!
Let’s jam these out!
How to Make Gluten-Free Waffles:
Plug in your waffle iron and spray it with cooking oil.
Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.
In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.
Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.
Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.
Serve with choice of toppings, and enjoy!
What Type of Flour Should I Use?:
WELL. I have strong opinions on this topic. My favorite gluten-free flour blend is Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour. This is the closes to regular all-purpose flour I have found. It uses mostly rice flour and tapioca flour. Plus, it doesn’t have an off-putting smell or taste the way blends do when they include chickpea flour. If you have a favorite flour blend, go for it!
- Replace the pure maple syrup with 2 tbsp cane sugar or coconut sugar.
- Use unsweetened almond milk instead of coconut milk
Waffles or pancakes? Waffles, obviously.
You May Also Love:
- Banana Walnut Waffles with Cinnamon Bourbon Syrup
- Grain-Free Waffles
- Paleo Chocolate Pecan Waffles
- Paleo Pumpkin Waffles with Caramelized Pears
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- Plug in your waffle iron and spray it with cooking oil.
- Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.
- Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.
- Serve with choice of toppings, and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1 of 12
Amount Per Serving: Calories: 175Total Fat: 16gUnsaturated Fat: 0gCarbohydrates: 17gSugar: 2gProtein: 2g