• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Dec 12, 2019 By Jessica Beacom

Crispy Grain-Free Waffles

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Vegan
Vegetarian
Jump to Recipe

Breakfast, lunch, or dinner… Now you can have waffles whenever you’d like with these freezer-friendly, Crispy Grain-Free Waffles.

This post was created in partnership with our friends at King Arthur Flour. 

Leggo that Eggo and make yourself these Crispy Grain-Free Waffles instead.

It’s true that frozen toaster waffles are convenient and they get the job done when you want a quick breakfast or snack, but let’s be honest, they’re not the BEST waffles. Their texture, especially the gluten-free ones, can range from gummy to cardboard-like. And their flavor, well, let’s just say they’re convenient and leave it at that, shall we?

It’s also true that I’m a waffle snob. Growing up, my dad refused to buy frozen waffles, citing their lackluster taste and texture and the high price tag for what you get. Wait, what? I guess the apple didn’t fall too far from the tree. 

In all seriousness though, he’s to blame for my waffle snobbery. While all of my friends enjoyed frozen toaster waffles in front of the television on Saturday mornings, my dad had me in the kitchen making sourdough waffles and overnight yeasted waffles with him. As steam billowed from the sides of the waffle iron, he’d lean over it and say “Free facials!” while inhaling deeply and wrinkling his nose in a way that always made me laugh. He loved making waffles and I loved our time in the kitchen, so it’s no surprise that I have a very special connection to waffles – specifically these Crispy Grain-Free Waffles. 

Why these waffles? Because even though they’re free of gluten, grains, dairy, and eggs, they’re every bit as good as the ones I grew up with. After years of ‘healthy waffle fails,’ I finally perfected the recipe and now I’m in the kitchen with my own kids on the weekend offering up free facials. 


These waffles are a grain-free game-changer. 

Seriously, you just have to make these waffles. And once you do, I guarantee you’ll never buy another waffle-d cardboard disk in a cardboard box again. Because these are what waffles are supposed to taste like.

Crispy on the outside, light and fluffy on the inside. The smell of vanilla and almond, while they’re baking, is utterly intoxicating. A smell that’s un-mistakenly ‘waffle’.

Crispy on the outside, light and fluffy on the inside, these vegan Crispy Grain-Free Waffles are everything (and more!) #sponsored @kingarthurflour Click To Tweet

Thanks to the super-fine texture of King Arthur Grain-Free Almond FlourKing Arthur Grain-Free Almond Flour, these are the grain-free waffles you’ve been looking for. No more sad, soggy coconut flour concoctions trying to pass as a real waffle. 

Their fine-textured, certified gluten-free ground almond flour seamlessly blends into sweet and savory baked goods. It’s full of protein, fiber, and healthy fats from blanched almonds and has a pleasant almond flavor that makes these Crispy Grain-Free Waffles absolutely irresistible. 

Cook once, eat (at least) twice!

While this recipe already makes a pretty big batch of waffles (about eight) don’t be afraid to double the recipe to make extras. Having a stash on hand in the freezer means you can say goodbye to those waffles in a box and hello to homemade waffles whenever the mood hits – breakfast, lunch, or dinner.

Once completely cooled, they can be frozen in a single layer on a baking sheet before being transferred to a freezer-safe bag or container for storage. 

To reheat them, simply pop them back into the preheated waffle iron, toaster, or toaster oven. You can use a microwave but you won’t get that nice crispy exterior that makes these Crispy Grain-Free Waffles so amazing. 

 

Ready, Set, Serve

Here’s the best part. The part where you get to choose your own topping adventure. Pure maple syrup is always a winner, but might I also suggest:

  • Fresh berries or peaches in the summer
  • Thinly sliced pears or sautéed apples in the fall and winter
  • Apple or pumpkin butter and toasted pecans
  • Sliced bananas, toasted walnuts, and chocolate chips any time of year
  • Peanut butter and jelly (maybe go all out and make it a waffle PB&J)
  • Whipped cream and sprinkles for a special birthday treat
  • Pure maple syrup when you just want to keep it simple

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

Crispy Grain-Free Waffles

These are the grain-free waffles you’ve been waiting for. Light, crispy and perfectly golden brown. Top with pure maple syrup and fresh fruit for the most heavenly breakfast you can imagine.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 servings 1x
  • Cuisine: Paleo, Vegan, Grain-Free
Print Recipe
★★★★★ 4.7 from 68 reviews

Ingredients

  • 2 cups King Arthur Flour Almond FlourKing Arthur Flour Almond Flour (172 grams)
  • 1 cup tapioca starch (113 grams)
  • 1 Tbsp. + 1 tsp. baking powder
  • 2 Tbsp. flax meal* + 6 Tbsp. water
  • 1 cup almond milk (or other non-dairy milk of choice)
  • 2 tsp. apple cider vinegar
  • ¼ cup maple syrup
  • 1 tsp. pure vanilla extract
  • ½ cup coconut oil, melted

Instructions

  1. In a small bowl, whisk together flax meal and water to make the ‘flax eggs’. Set aside for 5 minutes while the mixture thickens. Skip this step if you’re using regular eggs. 
  2. In a measuring cup, combine the almond milk and apple cider vinegar and allow this rest until slightly thickened (about 15 minutes, depending on the milk you are using).
  3. Preheat waffle iron according to manufacturer’s directions.
  4. In a large bowl, combine almond flour, tapioca starch, and baking powder. Whisk or stir to combine well.
  5. To the dry ingredients, add the almond milk and apple cider vinegar mixture, flax eggs (or eggs, if using), maple syrup, vanilla, and melted coconut oil. Whisk just until batter is smooth. 
  6. Using a ¼ cup scoop (or size recommended by waffle iron manufacturer), pour batter into the preheated waffle iron and cook until golden brown and steam is no longer coming from the waffle iron. NOTE: It’s important to wait for the steam to stop before attempting to open the waffle iron. Opening it too soon will cause the waffles to stick. 
  7. Serve with pure maple syrup, if desired.

Notes

*May also be labeled tapioca flour – May substitute  Arrowroot starch or Potato Starch (not potato flour) for the tapioca starch

**May substitute 2 large eggs for the flax meal + water, for a non-vegan version if desired

**Note: number of waffles made will depend on the size of the waffle iron you use.

Stored cooled waffles in a covered container or in a sealed zip-top bag on the counter for up to 2 days. May also be frozen for longer storage. Reheat frozen waffles in a waffle iron set to low heat.

Nutrition

  • Serving Size: 1 large waffle
  • Calories: 340
  • Sugar: 7g
  • Sodium: 280mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g

What’s your favorite waffle toppings? Let it all hang out and share your most loved toppings in the comments below.

Pin it now & make ’em later!

Pin image for Crispy Grain-Free Waffles


This post was made possible by our friends at King Arthur FlourKing Arthur Flour. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

  • Facebook1.7K
  • Pinterest19.5K
  • Yummly25
  • Email

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ann says

    February 27, 2016 at 10:10 am

    We are trying to make these and while they taste delicious, they are sticking to the waffle maker and we have only crumbles. The waffle maker is well oiled and has worked fine with other recipes. We even tried adding extra oil to the batter but it didn’t change the result. Any ideas on what went wrong?

    Reply
    • Jessica Beacom says

      February 27, 2016 at 10:15 am

      Hi Ann- I’m sorry to hear about your waffles sticking. I’ve not had that problem to that degree though when I use the flax gel (vs. 1 egg) they do stick more because they are less pliable using the flax. If you can eat eggs, try making them again using 1 large egg in place of the flax gel. They should release much easier.

      Reply
  2. Carmel says

    May 3, 2016 at 6:04 pm

    Hi Jessica, I want to try these and have everything on hand except the tapioca starch/flour. Can I sub regular AP flour, semolina flour or another type of flour? Thanks!

    Reply
    • Jessica Beacom says

      May 3, 2016 at 6:33 pm

      Hi Carmel,

      According to this article, http://www.livestrong.com/article/522938-how-to-replace-tapioca/ – you can replace the 1 cup of tapioca with ½ cup rice or potato starch (to keep them gluten-free) or 1 cup all-purpose wheat flour (contains gluten), though I’ve not tried either.

      I’d love to hear how they turn out for you!

      Reply
      • Jim says

        February 24, 2019 at 11:33 am

        Hi Jessica,

        We made these waffles this morning and they were delicious! We couldn’t find tapioca starch so we substituted Arrowroot starch and they came out perfect with no sticking issues. We have the same All-clad waffle maker that you used for the recipe. Perhaps the sticking issue with previous comments is simply the type of waffle maker.
        These waffles were tasty with almond butter, maple syrup, egg, turkey…many choices. Yummy!

        ★★★★★

        Reply
        • Jessica Beacom says

          March 5, 2019 at 8:52 pm

          Thanks, Jim! I’m so glad you enjoyed them. I think there’s something to your observation about the type of waffle iron – temperature, type of coating, etc. as they seem to work great for some and not so great for others and I’ve tested them, literally, about 100 times.

          Reply
    • Jen says

      July 9, 2017 at 9:24 am

      Oh a whim I used Arrowroot starch. It worked great!

      Reply
  3. Shannon Mosier says

    September 3, 2016 at 7:33 am

    My husband helped me make these for breakfast this morning, I made a couple adaptions as to the ingredients I had on hand and what I can have. I used unsweetened hemp milk instead if almond, I also added natural almond flour so their was the pretty brown specs of skin throughout them. I cannot have vanilla extract, so I left that out, to give it more flavor I used buttery flavored coconut oil. I didnt have any problems with them sticking. They are very good, very hearty, next id like to try them with quinoa or hazelnut flour. I would definitely recommend these! Thank you for the wonderful recipe!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 3, 2016 at 7:54 am

      Great use of substitutions, Shannon! I’m so glad you enjoyed them. I’ve made them with hazelnut flour before and they were fantastic. I’d love to hear how they work with quinoa flour if you make them again.

      Reply
  4. Angela says

    September 14, 2016 at 11:03 am

    I as well had a horrible time with these sticking. I can’t use egg instead of flax seed because of allergies. My non-stick waffle maker was well oiled. So I tried to salvage the recipe using a ceramic non-stick skillet, diluted the mix a little, and tried to make pancakes. Stuck so bad I had to soak them off, as with the waffle maker. I followed the recipe exactly so I’m wondering what I am doing differently to have such different results. Maybe my waffle maker gets too hot? Looks like it would have been a delicious recipe though if I could get it to work. If anyone has some suggestions about the sticking, I would try again.

    Reply
    • Jessica Beacom says

      September 14, 2016 at 2:58 pm

      Hi Angela,

      I’m sorry to hear that your waffles stuck so badly! Mine are a little hard to remove (both when I make them with and without eggs) but they never get really stuck and mangled like yours did. It could be that the temp of your iron is too hot – mine has a temp control knob so I keep it on the lower end. You could also try spraying the pan with spray oil before adding the batter – I’ve been using the Chosen Foods spray oils and love them (either the avocado oil or oil blend are great). Other than that, I don’t have any other thoughts – perhaps someone else has a hack that’s worked for them?

      Reply
    • Mandy says

      January 21, 2017 at 7:33 am

      I just made these & the first time they completely stuck and fell apart too. However the next ones worked! my waffle iron was set on 400. The first time I oiled the iron with avocado oil since I ran out of spray oil. I spread them like you would a normal waffle across the iron. I also only let them cook 4 minutes- it was a disaster.

      The second time I didn’t oil the iron. I didn’t spread it across the full iron (square one) and put it in very thick over just one area. I also cooked them much longer. When I opened to check it actually formed the waffle shape and was good- my gluten / dairy allergic toddler loved them.

      Substitutions – I didn’t have tapioca flour so I subbed in half the amount of coconut flour. It was super thick so I ended up adding around 1/4 cup more milk.

      Thanks for the recipe!

      Reply
      • Mandy says

        January 21, 2017 at 7:36 am

        Forgot to add that I subbed unsweetened applesauce for the maple syrup. I’m not sure if that’s also why they ended up so thick!

        ★★★★

        Reply
        • Jessica Beacom says

          January 21, 2017 at 10:15 am

          I do believe that, combined with coconut flour in place of the tapioca flour, is what made your batter so thick.

          Reply
      • Jessica Beacom says

        January 21, 2017 at 10:07 am

        Hey Mandy,

        Glad to hear you found a way to make them work despite the substitutions and that your toddler gobbled them up. We do test our recipes numerous times (I’ve made this one weekly for about 3 years now) so when the recipe is followed as written you should have a good result.

        Reply
  5. Jamie says

    October 17, 2016 at 8:47 am

    Thank you so much for this recipe! I am on an extremely restricted diet due to breastfeeding an allergic baby, so I often miss out on old favorites. These have been SUCH a lifesaver! I definitely don’t feel like I’m missing out when I get to make these. They are so perfectly crisp and lightly sweet. Well done!

    ★★★★★

    Reply
    • Jessica Beacom says

      October 17, 2016 at 8:36 pm

      You are sooooooo welcome! As a fellow mama who’s been through the nursing-the-highly-allergic baby I can totally relate!

      I’m so glad you found a recipe that you love and can feel good about eating (and have baby feel good too) – I remember how frustrating it was when everything seemed to be off limits and I was always so hungry.

      Thanks for taking the time to share this – all the best!

      Reply
  6. Victoria says

    December 21, 2016 at 6:36 pm

    How many waffles does this recipe make?

    Reply
    • Stacie Hassing says

      December 21, 2016 at 7:02 pm

      Hey Victoria! Great question. This is really going to depend on the size of your waffle iron. This recipe makes 8 waffles for the waffles used in the photos. If you make too many you can throw the in the freezer to enjoy later.

      Reply
  7. Dana P. says

    December 26, 2016 at 10:08 am

    Made these this morning! Since hubby is grain free for health reasons, we were able to use eggs and buttermilk and butter. I also added a bit of cinnamon and tsp of cane sugar. These came out amazing!! Texture and all were just like the flour counterpart I’d made earlier! Taste, of course, was a bit different but still very good!! Saving this! grain free recipes can end up a disaster with sticking to pans, etc, or falling apart. I was holding my breath when I opened the waffle iron, and was very happy when they were fluffy and came off easily! We will make again for sure!! Thank you!!

    ★★★★★

    Reply
    • Jessica Beacom says

      December 26, 2016 at 2:37 pm

      Hi Dana,

      So glad these were such a big hit at your house. They’re a regular on our meal plan – often for dinner on busy nights. I always double the batch then freeze the leftovers so my kids can pop them back into the waffle iron for a minute to rewarm them on busy mornings.

      Reply
  8. Christina says

    February 5, 2017 at 12:06 pm

    I don’t eat grain free exclusively, but I have started to cut out most wheat. I was looking for something I could use to make avocado toast and came across this recipe. I wanted a savory waffle, so I omitted the maple and vanilla. I also added some hemp hearts for extra protein and texture. The waffle is perfect to make ahead and toast throughout the week to add avocado, tomatoes or even tuna salad. I do recommend using a different oil if making a savory one, as the coconut can be a little overpowering for a savory meal.

    ★★★★★

    Reply
    • Stacie Hassing says

      February 7, 2017 at 6:39 pm

      Whoa! That sounds amazing! We’ll have to try 🙂 Thanks for sharing!

      Reply
  9. Melissa says

    February 18, 2017 at 11:42 am

    I made these this morning! I mixed wet, minus coconut oil, then dumped in dry. Whisked all well then slowly tempered in the coconut oil at the last. Whisked well again and cooked in my ceramic belgian wafflemaker. They turned out SUPER CRISPY and very airy. Almost like they had a million bubbles inside that crisped and crunch when you bite down.
    Overall, a good go to when you run out of eggs, which is why I found this recipe in the 1st place!

    ★★★★

    Reply
    • Jessica Beacom says

      February 19, 2017 at 8:35 pm

      Hey Melissa,

      I love your description “…a million bubbles inside that crisped and crunched when you bite down.” And now I want waffles 😉 Thanks for sharing your experience!

      Reply
  10. Whitney says

    March 7, 2017 at 4:59 pm

    I just made these and they are delicious!!!!!!! I have been craving a traditional waffle, but needed it to be paleo-friendly. These were perfect! Thank you for this amazing recipe.

    ★★★★★

    Reply
    • Jessica Beacom says

      March 11, 2017 at 9:12 am

      Hooray!

      Thanks for sharing this – so happy to hear you were able to get your waffle fix!

      Reply
  11. Laura says

    April 9, 2017 at 1:22 am

    Hey there.

    Thank u so much for that recipe. I was full after like 1 1/2 waffles but ended up eating almost 4 of them cause they are crazy delicious. I spread sum cashew butter and blueberry Jam on it….hmmmmmm

    Instead of the flaxseeds I used an egg and I used homemade cashewmilk. I had no problem with sticking waffles.
    I used one of the heart shaped irons.

    I think net time I’ll try substituting part of the coconut oil with sum cashew butter (also homemade).

    Thank u heaps. I think that have been the best paleo waffles I had so far.

    ★★★★★

    Reply
    • Jessica Beacom says

      April 9, 2017 at 9:29 am

      Hi Laura,

      Everything about this makes me soooooo happy – especially the part about homemade cashew butter. Mmmmmm…. I’m so happy to hear that you loved these waffles – that’s a huge compliment as there are so many Paleo waffle recipes out there.

      Cheers to more waffles in your future!

      Reply
  12. Kathryn says

    April 25, 2017 at 11:16 am

    Hi, I’m excited to try this but have a question on the coconut oil. In the ingredients list, you say it’s a half cup of melted coconut oil. You then say to melt the coconut oil later on in the instructions. Did you measure it in liquid form then reheat it when it came time to use it when you stirred it into the other wet ingredients? I think coconut oil measurements can vary depending on whether you measure it in its solid or liquid form. Also, how many eggs would you say I could sub in for the flax? Based on the amount of flax in the ingredients list, it looks like it would be two eggs but it looks like some of the reviewers have only used one egg and it’s turned out fine. Just want to make sure I get this right. I’ve messed up many Paleo waffles in my day!

    Reply
    • Jessica Beacom says

      April 25, 2017 at 12:51 pm

      Hi Kathryn,

      You’re right about the amount of coconut differing in the solid and liquid states, however, I’ve found that the difference is usually too little to have any real impact on the final product.

      I measure the coconut oil in the solid form then melt it and it’s works like a charm every time.

      You’re right about the eggs – it would be 2 eggs to replace the 2 Tbsp. of flax meal. One would probably work fine but 2 would give you a fluffier (and softer) waffle.

      Hope that helps!

      Reply
  13. Olivia says

    May 21, 2017 at 11:22 am

    These are AMAZING! Most paleo waffles I’ve tried have been pretty gross but these were stellar. And my husband approved them too! Thank you! I’ve made them twice already 🙂

    I did use eggs because I didn’t have flax and I used palm shortening (from a sustainable source) instead of coconut oil.

    ★★★★★

    Reply
    • Jessica Beacom says

      May 21, 2017 at 11:43 am

      Hi Olivia,

      Thanks for your kind words! I’m pretty partial to these too and often double the recipe to have a stash in the freezer (which I then reheat in the waffle iron because it brings back all the crispy goodness)

      So glad you both loved them and thanks for sharing your substitutions – it’s super helpful for other readers.

      Reply
  14. Ella says

    July 11, 2017 at 3:16 pm

    Thank you so much for this recipe. I have a little more with multiple severe allergies and this recipe is perfect for her. Everyone enjoys these in family! Thank you!!!

    Reply
    • Jessica Beacom says

      July 18, 2017 at 10:36 am

      YAY, YAY, YAY!!

      Hearing this makes me so happy!

      Reply
  15. Becky says

    July 12, 2017 at 5:15 pm

    If using eggs, would I need to decrease the amount of baking powder? Thanks and I cannot wait to try these!

    Reply
    • Jessica Beacom says

      July 12, 2017 at 5:23 pm

      Hi Becky,

      If I use eggs (which I do for my kids to give them a little extra protein) I don’t change the baking powder and they turn out great.

      Hope that helps!

      Reply
  16. Cayla says

    July 15, 2017 at 7:12 am

    These are great! They turn out super crispy and very waffle-like. I really enjoyed them! I used real eggs instead of flax, and seperated them so that I could whip the whites and fold them in at the end. The first one stuck a lot, so I re-greased. The second one stuck as well, but I was able to carefully peel it off.

    ★★★★★

    Reply
    • Jessica Beacom says

      July 18, 2017 at 10:30 am

      Hi Cayla,

      So glad you loved them! Mine stick from time to time, too. Haven’t figured out the secret sauce to getting them to not stick every time but even if one falls apart (usually the first one) they’re still might tasty.

      Reply
  17. Stacey says

    July 17, 2017 at 8:04 am

    I used oat milk in place of almond milk, and used cashew flour in place of almond flour. These turned out amazing. So perfectly crisp with the perfect chew. Made sure my waffle iron was sprayed generously with coconut oil–no problems with sticking. I also cooked at a medium heat. Thank you for an awesome waffle.

    ★★★★★

    Reply
    • Jessica Beacom says

      July 17, 2017 at 3:44 pm

      Yayyyyy! Glad you loved them. Thanks for sharing!

      Reply
  18. Chrissy says

    July 24, 2017 at 2:20 pm

    I halfed the recipe since I only had 1 egg and I must say they are so crispy! But you have to eat them right away because they turn soft quickly. Since I don’t use sugar, jams, honey or maple syrup, I eat my waffles plain. These didn’t have enough flavor for me so I’ll be trying out various combos of: cinnamon, almond extract, flaked unsweetened coconut, lemon extract and/or zest, poppy seeds, nuts and other extracts. But overall I love them! Thanks for sharing! (This won’t let me rate the recipe…)

    Reply
    • Jessica Beacom says

      July 25, 2017 at 1:01 pm

      Hi Chrissy,

      Thanks for sharing your experience! They do tend to get soft as they cool down especially when you use eggs (vs. flax eggs) so we reheat them in the waffle iron at our house (either from room temp or frozen) and they crisp right up again. I love the idea of adding different flavor extracts since you don’t use any toppings. I’ve done them with lemon extract, lemon zest and poppy seeds and they were incredible. Cacao powder and cinnamon are also great additions. I’d love to hear what combos you come up with!

      Reply
  19. Abby Dew says

    August 25, 2017 at 11:16 pm

    Hi! I do not like coconut and I am new to cooking with health in mind (veggie oil vs. coconut oil). I am wondering if the coconut oil will add a coconut flavor? Thank you! 🙂

    Reply
    • Jessica Beacom says

      August 26, 2017 at 8:33 pm

      Hi Abby,

      The coconut oil will add a very mild coconut flavor (assuming you use ‘virgin’ coconut oil). You can use ‘refined’ coconut oil which has no scent or taste.

      Hope that helps!

      Reply
  20. Lynn says

    September 7, 2017 at 9:46 pm

    These are awesome! I like crispy waffles and these are crispy. I used an egg since we do not have egg allergies in our house and I used 1tsp of coconut sugar in place on the maple syrup. Mixed dry ingredients together first, then whisked in almond milk and eggs, lastly added coconut oil. I had a slight problem with them sticking, but I used a butter knife to loosen around the edges and they came out easily. Thanks for a great recipe.

    ★★★★★

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:11 pm

      Awesome! So great to hear and good to know you can substitute an egg for the flaxseed gel.

      Reply
  21. Stacey says

    September 19, 2017 at 4:02 am

    I previously commented on these delicious waffles. I made them again, but added mashed sweet potatoes and oat milk as needed to thin out the batter. These still turned out fantastic, with the perfect crisp and chew. This mix did stick a little, but they did not fall apart. A little prying with a fork is all it took to loosen the waffle.

    ★★★★★

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:43 pm

      Love the sounds of this! Now I’m inspired to share an egg-free Sweet Potato Waffle recipe 🙂 Thank you!

      Reply
  22. Amy says

    September 30, 2017 at 9:37 am

    I made these with eggs, buttermilk and butter. These are wonderful! My husband likes them better than wheat flour waffles because they do get amazingly crisp. I’m pretty impressed too.

    I ate grain free for a few years and then stopped when I had my baby. I’m trying to get back into it now and these waffles will really help. Thank you!!

    Reply
    • Stacie Hassing says

      October 3, 2017 at 7:55 am

      You’re so welcome! So happy to hear you enjoyed this recipe and those sound like perfect additions!

      Reply
  23. Kim says

    October 1, 2017 at 10:43 am

    These stuck terribly to my waffle iron as well. Tried using my pancake pan and didn’t have any luck there either. From what I could salvage from the waffle iron and pancakes, they taste really good! So I’m disappointed I couldn’t make it work. I doubled the recipe so I could have enough for kids during the week so I needed to find a way to use the batter. I ended up making flat “cookies” on a silpat in the oven. While I didn’t discover an alternative that I’d repeat in the future, I couldn’t bear the thought of washing all those ingredients down the drain.

    Reply
    • Jessica Beacom says

      October 3, 2017 at 9:36 am

      Hi Kim,

      I’m sorry to hear that your waffles stuck so badly. Other readers have noted some sticking (as have I from time to time) but nothing this extreme. Outside of oiling the iron before using next time, I’m not sure what else I can say to help. Sorry!

      Reply
  24. Bonnie says

    October 12, 2017 at 11:52 am

    First time I made these they were awesome! Thick batter and delicate removing from waffle pan. Last time I made them they turned out dense (thick), and very crumbly. If I add more vinegar to milk or more baking powder would that make them fluffier? We like the airy fluffy texture that I haven’t been able to get. I’ve tried other recipes and didn’t like them compared to this one. And regular recipes are plain.

    ★★★★★

    Reply
    • Jessica Beacom says

      October 21, 2017 at 6:06 pm

      Hi Bonnie,

      I’m glad you love the taste of these waffles and are determined to trouble shoot them to get a fluffier texture. It may depend on your waffle iron. I have a ‘French’ waffle iron that makes thinner waffles so they cook quickly and the steam fluffs them up without making them soggy (which could happen if you use a Belgian waffle maker that takes longer to cook the waffles). You may also need to add more liquid – especially if your batter is really thick- which would then generate more steam. I’d hesitate to add more baking powder and vinegar right off the bat as that will affect the flavor. Hope that helps!

      Reply
  25. Kelsey says

    November 19, 2017 at 10:57 am

    Just made these with waffles and they turned out great!!! I used 2 cups of Bob’s Paleo Mix to sub for the 3 cups of almond/tapioca flour in this recipe. The rest of the ingredient quantities remained the same, except I left out the maple syrup and vanilla completely. Since others commented that these stick a bit, I was cautious when removing from the waffle maker: I cooked longer than usual to make sure they were nice and crispy and once I got the edges lifted, they popped out without any major hassle. My husband LOVED these waffles. We topped ours with avocado, tempeh bacon, greens and a carrot/ginger/miso dressing. We will definitely make these again, thank you!!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 20, 2017 at 7:41 am

      I LOVE the way you made these savory! And good to know that the Bob’s Paleo Mix was a good substitute for the other flours. I’ve been wanting to experiment with that flour blend and now after reading this you’ve inspired me to try my hand at some other paleo/vegan goodies.

      Reply
  26. Caroline says

    November 26, 2017 at 2:11 am

    I used eggs and coconut milk instead of flax and almond milk and these are DIVINE! I crisped it up under the grill too. So so good. Thanks for the recipe!

    Reply
    • Jessica Beacom says

      November 27, 2017 at 3:00 pm

      Yeahhhhhhh!! Thanks for sharing!

      Reply
      • Bonnie says

        December 1, 2017 at 6:01 pm

        I think I know the problem. I’m using a Belgium waffle maker, not a regular waffle maker. I will let the coconut milk n eggs though.

        Reply
        • Jessica Beacom says

          December 8, 2017 at 7:29 pm

          Hi Bonnie,

          That may be the issue. I didn’t have good luck with the Belgian-style waffle maker either – they stuck but were still tasty!

          Reply
          • bonnie says

            December 9, 2017 at 3:37 pm

            Could be. I just do t have the kitchen storage space I need so I was trying not to buy another waffle maker but might end up doing so

  27. Chris says

    December 3, 2017 at 12:21 pm

    Hi there, I made these for the first time today, followed the directions exactly, and they were a disaster. They stuck to both sides of the waffle maker, and the waffle just peeled apart. I oiled both sides very well, and I’ve used this waffle maker many times before and never had any issues. I read a few other comments with the same issue. What’s going on?

    Also, I tried to give the recipe a rating, and it just fills in all 5 stars, there seems to be no other option. Unless I’m doing something wrong, this is not a 5 star recipe.

    ★★★★★

    Reply
    • Jessica Beacom says

      December 8, 2017 at 7:23 pm

      Hi Chris,

      I’m sorry to hear your waffles were a disaster and that you found the recipe to be a disappointment.

      Reply
      • Chris says

        December 18, 2017 at 10:14 pm

        Hi Jessica, I apologize if my comment was a bit abrasive, I was a bit frustrated at the time of my failed waffle making. I was very much looking forward to these waffles, and would like to try them again if you could give me some insight as to why they may have not worked. I’ve used my waffle iron several times, and it’s never stuck the way these did, even with very well oiling. It seemed to be the sticking that ultimately pulled the waffle apart. It was quite a task even to peel/scrape the waffle off both halves of the iron. The pieces were crispy and still tasted good though. Any ideas? Thanks again for sharing your recipes, I should have cooled down a bit before posting a scathing comment. 🙂

        Reply
        • Jessica Beacom says

          December 19, 2017 at 5:21 pm

          Hey Chris,

          No worries, though I do appreciate your kindness and grace! The only thing I can think to do would be to either use a different fat to oil the waffle iron (so if you’re using coconut, try ghee – or even grapeseed oil which though it’s not my favorite oil it does seem to create a more non-stick surface sometimes – depending on they surface it’s used on). The other idea would be to lower the temperature of the iron, if you can, so that it takes longer for the liquid in the batter to create steam which may help them not stick.

          Other than that, I’m stumped without having the batter and your iron in front of me. I hope that helps! 🙂

          Reply
  28. Connie says

    December 29, 2017 at 6:41 am

    I don’t have a waffle maker (yet). I’m wondering if I could make these as pancakes?

    I’m also wondering what would be the best substitute for coconut oil in these? I am highly sensitive to coconut.

    Reply
    • Stacie Hassing says

      December 29, 2017 at 8:05 am

      Hi Connie, we have not tried making this recipe into pancakes. We do however have a pancake recipe very similar to this one and you can find that here: https://therealfoodrds.com/paleo-vegan-pancakes/
      Enjoy!

      Reply
      • Connie says

        January 1, 2018 at 6:52 am

        great, thanks!

        Reply
    • Stacie Hassing says

      December 29, 2017 at 8:06 am

      You could substitute melted ghee or unsalted butter.

      Reply
      • Connie says

        January 1, 2018 at 6:53 am

        We are dairy free. Today I’m going to try Avocado oil. We’ll see how it goes.

        Reply
    • Bonnie says

      January 2, 2018 at 9:42 am

      I would think butter or type of oil.

      Reply
  29. Kay says

    January 6, 2018 at 7:44 am

    Trying out waffle recipes on the web and liked that these turned out so well! However I’m very macros minded. Allergies to egg and various grains while simultaneously searching for a low(er) fat recipe. Any hints or advice? Thank you.

    Reply
    • Jessica Beacom says

      January 6, 2018 at 8:29 am

      Hi Kay,

      Because of the delicate balance between the grain-free flours and the flax ‘egg’ I can’t say with any certainty how replacing some of the fat with say, a banana, would affect the final result. You can try decreasing the coconut oil by 25% which may make them less crispy but shouldn’t interfere with the overall texture/chemistry of the waffle. You can then recalculate the macros using MyFitnessPal to see if fits your macros better.

      Reply
  30. Maria says

    January 7, 2018 at 2:48 pm

    5 stars! I haven’t always liked the taste of healthier recipes, but this one tastes the way I always wanted waffles to taste. Just takes a bit to get used to the grainier consistency, but that happened for me a long time ago. I used ingredients I had on hand like a nut flour blend, arrowroot powder, almond coconut milk blend, eggs, and I used 1/4 cup ghee and 1/4 cup coconut oil for a more buttery flavor. I didnt need to grease the waffle iron, but I used coconut oil spray for that for a crisper waffle. Thank you for this amazing recipe!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 9, 2018 at 9:36 am

      Thanks, Maria!

      Reply
  31. Christina says

    January 15, 2018 at 2:47 pm

    Thanks for the paleo waffle recipe! They were nice and crispy, but a little too oily for our taste. Have cut the oil to half and are happy with the result. Cheers from New Zealand

    ★★★★

    Reply
  32. Christine T says

    January 19, 2018 at 5:20 pm

    We just made them and they were excellent. We did use eggs and half coconut oil, half ghee. They were light and crisp. We have tried several paleo recipes and this if the first one that is actually crispy. We made 1 1/2 times the recipe (growing teenage boy to feed 🙂 ) and had some left overs.
    Thanks for a great recipe.

    ★★★★★

    Reply
  33. WendyMac says

    January 24, 2018 at 12:04 pm

    We just made them and they are great! I swapped the coconut oil for avocado oil as my son doesn’t digest coconut very well. I brushed the waffle iron with avocado oil also. They only stuck on the bottom and a fork and some tongs got them right out. I have a breville Belgian waffle maker and set them on classic medium. Thank you for the recipe. It’s always a challenge to find things that we don’t have to make major modifications to because of our food sensitivities (grain, dairy, eggs, soy, and coconut). As you probably know, results are always questionable if you change ingredients. Your recipe turned out just as promised and my husband and kids are thrilled! We can have waffles again! It’s actually my husband’s birthday today and this is what he requested for breakfast. Thanks for a great recipe!!!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 24, 2018 at 9:43 pm

      Hi Wendy,

      Oh! This makes me sooooo happy reading this. I totally know how you feel when you find a recipe that brings something back to your family table that’s been missing. My husband also requests these for his birthday every year – topped with homemade strawberry ice cream. He says it’s just like when he was growing up only a 100 times better.

      Reply
  34. Jessica Parisi says

    February 1, 2018 at 2:10 am

    The taste of these waffles is simply amazing. We are dairy, egg and gluten free so I struggle to find a recipe that works for us. I was very excited when I found this recipe. Sadly, they entirely stuck to the waffle iron no matter how much I piled them or what temperature I put them on. I tried many different options and it all came out the same. Terrible waffles half stuck to the griddle and half falling apart. I struggled to keep them to feed to my hungry kiddies! I will not be trying this recipe again. I think perhaps with egg it will be better. Rear taste and smell but not possible with flax eggs as a waffle. Def does NOT look like the picture. Thanks anyway 🙂

    ★★

    Reply
    • Jessica Beacom says

      February 5, 2018 at 9:03 am

      Hey Jessica,

      Sorry to hear you had such an issue with the waffles sticking. It seems that with some waffle irons they stick and with others, they don’t so unfortunately I’ve not been able to nail down a sure fire trick that works for everyone. If you do make them again using eggs or other substitutions and they turn out – we’d love to hear what you did so others can learn from your experiments as well.

      Reply
  35. Priscilla says

    February 3, 2018 at 5:44 pm

    If I’d like to use eggs instead of the flax concoction for the waffles…about how many eggs do you recommend? Thanks!

    Reply
    • Jessica Beacom says

      February 4, 2018 at 12:34 pm

      Hi Priscilla,

      You’d want to use 2 large eggs (1 Tbsp flax meal + 3 Tbsp water = 1 egg). I’ve updated the recipe card to reflect this in case anyone else had the same question.

      Reply
  36. Louise says

    February 7, 2018 at 5:32 am

    Thank you for this wonderful egg-free waffle recipe that actually makes really crispy waffles. My husband and I loved them! I have made them twice already and both times they were perfect. They did not stick at all in my waffle iron. The second time I made them I could not have sugar so I just added more almond milk instead of the maple syrup. I am making them again this morning and will freeze the extras for another day.

    ★★★★★

    Reply
    • Jessica Beacom says

      February 8, 2018 at 12:48 pm

      Thank you, Louise!

      We love hearing feedback about this recipe as some have had great success and others have not (which leads me to believe that it may be related to the waffle irons being used and not the recipe).

      Here’s to many more waffles in your future!

      Reply
  37. Hank says

    February 10, 2018 at 8:50 am

    Why do they stick sooo much to the iron??? We used coconut oil to coat iron.

    Reply
    • Jessica Beacom says

      February 19, 2018 at 10:08 pm

      Hi Hank,

      Unfortunately based on the apparent love/hate relationship our readers have with this recipe (based on the comments) these waffles either stick (and badly, at that) or they don’t stick. The only conclusion I can come to is that it’s related to the waffle iron – either the surface coating or the temperature. Sadly, I don’t have an answer for ‘why’ yet as they’ve never stuck to my waffle iron.

      Reply
  38. Chris Taylor says

    February 24, 2018 at 8:10 am

    These are awesome. I subbed half hazelnut flour so then I felt obligated to add some cacao powder to the last batch. Should have added a little more milk, too, but they were still amazing.

    ★★★★★

    Reply
    • Jessica Beacom says

      February 24, 2018 at 4:54 pm

      OMG. That has decadent amazingness written all over it – I need to try that next time!

      Reply
  39. Meike Glaser says

    March 17, 2018 at 10:54 am

    I just made these. Omg where have you been all my life almond waffles? So crispyand marzipany!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 20, 2018 at 6:26 pm

      So great to hear you love these waffles! 🙂

      Reply
  40. Tiffany K says

    April 14, 2018 at 4:16 pm

    I made these tonight as Breakfast for Dinner. I was a few sprinkles shy of filling up my cup of almond flour so I subbed with a little coconut flour. And I used egg since it isn’t a dietary restriction for us. (No sticking in the waffle iron). I thought they were perfectly amazing alone and didn’t require any extra sweetener. My kids wanted a little honey because they aren’t aware waffles can be eaten without it, thanks to my husband.

    My 5 year old said she liked them and I replied, “you like my dinner?!” She said, “Yes, for the first time ever!! So thanks for giving me a meal my kids will finally eat 😉

    ★★★★★

    Reply
    • Stacie Hassing says

      April 17, 2018 at 7:19 pm

      This makes us smile! Thank you so much for sharing that this was a winning recipe with you and your family! 🙂

      Reply
  41. Rachel says

    April 15, 2018 at 10:16 am

    Just made these, best waffles I’ve made and the perfect texture!

    ★★★★★

    Reply
    • Stacie Hassing says

      April 17, 2018 at 7:21 pm

      We love hearing from our readers when they make a recipe and love it! Always makes our day so THANK YOU!

      Reply
  42. Melissa Stell says

    April 15, 2018 at 1:57 pm

    I just found your recipe as I have just completed a 6 wk challenge and am continuing with the grain and dairy free eating plan. These turned out perfectly and so good—very light and crispy. I used eggs as I am not restricted from using them. I had absolutely no issues with sticking and I used a Belgian waffle maker as that is all I have. I did use a good amount of avocado oil to coat the waffle maker prior to making each waffle.

    ★★★★★

    Reply
    • Stacie Hassing says

      April 17, 2018 at 7:22 pm

      So great to hear this recipe was a success and that they didn’t stick for you!

      Reply
  43. Cindy Teasley says

    April 17, 2018 at 9:19 pm

    Wow!! These are delicious. I followed your recipe exactly and loved the results. They are so sweet I could literally just eat them as a cookie! Thank you for sharing your recipe.

    Reply
    • Jessica Beacom says

      April 19, 2018 at 6:07 am

      Hi Cindy,

      We’re so thrilled to hear that you loved these waffles.

      Reply
  44. Alessandra says

    May 7, 2018 at 8:23 am

    So good! I did sub dairy milk and eggs, so they weren’t vegan. I really like the recipe, used a small Belgian waffle maker so it cooks 3 small waffles at a time. I froze them and enjoyed 3 for breakfast, used the toaster to reheat and they were crispy.

    Reply
  45. Mel says

    June 1, 2018 at 6:16 pm

    Thank you for this recipe! Have been searching for the perfect pancake recipe since going gluten free. I don’t like the texture of almond meal in pancakes but it’s perfect for waffles! I found a great waffle maker at a thrift shop. Your recipe is my new favourite weekend breakfast. 🙂

    ★★★★★

    Reply
    • Jessica Beacom says

      June 6, 2018 at 8:10 pm

      Thanks, Mel! I’m so thrilled to hear you love these waffles – and great job scoring a waffle maker at the thrift store!

      Reply
  46. Marie Nicole says

    June 16, 2018 at 8:15 am

    This recipe is amazing! I was nervous about substituting eggs with flax meal but I’m so glad I did. These are amazing! Thank you for posting this.

    ★★★★★

    Reply
    • Jessica Beacom says

      June 19, 2018 at 10:43 am

      Thank you, Marie! We’re so happy that you enjoyed them.

      Reply
  47. Ron says

    July 7, 2018 at 4:57 pm

    Fantastic recipe! Just FYI for anyone looking to make this low carb/keto-friendly, we tested subbing out the cup of tapioca starch with Modified Wheat Starch (loads of extra fiber!), and the maple syrup with Lakanto maple syrup, and they came out perfectly! Yum!

    ★★★★★

    Reply
    • Stacie Hassing says

      July 12, 2018 at 2:35 pm

      Hi Ron, so great to hear you enjoyed this recipe and thanks for noting the successful substitutions you made!

      Reply
  48. Susannah says

    July 21, 2018 at 5:47 am

    THE absolute best grain free waffles we’ve tried!! My 6-yr old son, who always asks for pancakes instead, exclaimed, “wow, these are delicious!” Thank you for this recipe!! I’m so glad finally to have a waffle go-to!

    ★★★★★

    Reply
    • Stacie Hassing says

      July 21, 2018 at 7:56 pm

      So happy to hear you enjoy these waffles and found a recipe that your 6-year old approves of! 🙂

      Reply
  49. Ping says

    August 17, 2018 at 10:55 am

    Hi Jessica, I have type 2 diabetes, is there any way to substitute tapioca starch/flour which has high carbs content.

    Reply
    • Jessica Beacom says

      August 29, 2018 at 10:22 am

      Hi Ping,

      I haven’t tried substituting anything for the tapioca starch entirely, though you may be able to reduce the amount of starch (say by 1/2 or 2/3) and still get a pretty good waffle. Let me know what you try if you tinker with the ratios of starch:almond flour or if you find something to replace it entirely.

      Reply
  50. Stacy says

    August 21, 2018 at 12:15 pm

    I substituted 1/2 cup of rice flour for 1/2 of almond flour for extra density; also used Avocado oil instead of coconut oil. There was a bit of sticking on the waffle iron, but a slow open and a fork seemed to do that trick. Next time I might try chia seeds (egg replacement) instead. Any luck with with that change?

    Yummy waffles. My 16 month old son loves them!

    Reply
    • Jessica Beacom says

      August 29, 2018 at 8:14 am

      Hi Stacy,

      I’ve used both ground chia seeds and flax meal for this recipe and both worked well. The chia seeds so make the waffles a little grey which is why I usually opt for golden flax meal.

      Reply
  51. Mickey says

    September 5, 2018 at 6:23 pm

    Made these a couple weeks ago, about to make some more!! I subbed almond extract for vanilla, and used Lakanto monkfruit syrup, and these tasted like candy, absolutely amazing. I had the worst experience with coconut flour waffles, and was suuuuuper paranoid, so I left them in for a while before taking them out. But they were perfect in my Belgian waffle maker. I kept them in the freezer and reheated using the toaster oven at work, they tasted fantastic. I use peanut butter and either banana or sunflower seeds.

    ★★★★★

    Reply
    • Jessica Beacom says

      September 15, 2018 at 5:15 pm

      Hi Mickey,

      I’m so glad you loved these! I love the idea of using almond extract and thanks for sharing your tip about using monkfruit syrup in place of the maple syrup for all of our readers who are looking to cut the carbs a bit.

      Reply
  52. Lisa Sommers says

    September 22, 2018 at 6:55 am

    This is a lovely recipe. I do not like to make substitutions for a new recipe, especially fiddly things like waffles, but I found we were sadly low on maple syrup and needed to save it for topping the waffles. I was afraid they would stick, but we had no choice, so we held our breath and used coconut palm sugar. They came out wonderfully. Crisp on the outside, but light and fluffy. They didn’t stick or tear, though they did take more work to pop off the iron than our typicical gluten free sprouted grain recipe. We will be using this again. Thanks for the work that went into finding the proper ratios!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 24, 2018 at 1:41 pm

      Hi Lisa,

      Thank YOU for such a great review and for sharing how the coconut sugar worked for you. I’m so glad you enjoyed these!

      Reply
  53. Sam der says

    September 30, 2018 at 4:36 pm

    I feel as this was a big wast of my food and time it stickes to the waffel maker, pancake maker and my skillet.

    Reply
  54. Rachel says

    October 17, 2018 at 11:15 am

    I tried a couple substitutions and shouldn’t have (cornstarch instead of tapioca, because that’s all I had, and a mashed ripe banana in place of the oil). I made a huge mess in my waffle maker, even after adjusting my greasing technique and the temperature/duration of cooking.

    On the bright side, the batter tasted amazing even with the subs and I was able to salvage it to make some perfect pancakes in the skillet. So if you, like me, created a disaster, try turning it into pancakes!

    Reply
    • Jessica Beacom says

      October 18, 2018 at 5:27 pm

      Hi Rachel,

      I’m sorry to hear you had such a mess on your hands! But happy to hear this was one to those ‘Happy Kitchen Accidents’ that turned out to be delicious!

      Reply
  55. Sue Murray says

    November 1, 2018 at 4:58 pm

    These were totally amazing!!!!!!!!!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 14, 2018 at 10:25 am

      Super great to hear!

      Reply
  56. Corinna says

    November 11, 2018 at 12:16 pm

    Very good! I did make them with the eggs and everybody thought they tasted great. They were surprised when I told them what they were made from. My husband is very old school when it comes to his food and raved. Love that the sugar came from the maple syrup. I didn’t ha e any issues with sticking. Thank you for a more healthy option for my families breakfast.

    ★★★★★

    Reply
    • Stacie Hassing says

      November 14, 2018 at 10:04 am

      Awesome! Glad you and your family enjoyed this recipe!

      Reply
  57. Cat says

    November 17, 2018 at 1:25 pm

    I never leave comments.
    Also, most paleo / low carb / grain free breads and recipes suck balls.

    But I don’t understand this recipe. HOW ARE THESE SO GOOD?! No, I mean it, I don’t understand how these work. Genuinely amazing.
    I literally stood over my waffle maker and was flabbergasted.

    I DID substitute some things but pretty much analogically to your ingredients. For anyone reading this, maybe it helps you: I used Bob’s unmodified potato starch (your original quantities for all these substitutions), real buttermilk, real eggs.

    I used a little erythritol for a hint of sweetness. No vanilla. REFINED coconut oil that I whipped with the eggs. No maple syrup.
    And mine did not stick at all. I didn’t use any spray either.

    So, so, so good. I cannot.

    ★★★★★

    Reply
    • Stacie Hassing says

      November 17, 2018 at 2:45 pm

      Hi Cat! So great to hear the waffles turned out for you. They are really quite delicious! We also appreciate you for sharing the substitutions you made and providing feedback that could be helpful for others who plan to make this recipe! Thank you.

      Reply
  58. Cathy says

    November 21, 2018 at 5:11 am

    I’m sorry but I was not impressed I had to throw everything away

    Reply
    • Jessica Beacom says

      November 28, 2018 at 9:08 pm

      Hi Cathy,

      I’m sorry to hear this recipe did not work for you.

      Reply
  59. Vel says

    December 3, 2018 at 6:45 pm

    Made these, totally loved them, nice and crispy. I used eggs instead of the flax seed meal.

    Reply
  60. Paige W says

    January 1, 2019 at 11:34 am

    Thank you!!!!! These are seriously delicious and such a treat for those us who can’t have eggs, gluten or dairy. I will be making threes for many years to come.

    Reply
    • Stacie Hassing says

      January 3, 2019 at 6:54 am

      Awesome!!! We love hearing this.

      Reply
  61. Shannon says

    January 2, 2019 at 1:47 pm

    The one time I would break down and eat flour used to be for waffles. Not anymore! Even my grain eating husband loves these! Thank you!

    ★★★★★

    Reply
    • Stacie Hassing says

      January 3, 2019 at 6:57 am

      Awesome!!! Love hearing this.

      Reply
  62. Nomita says

    January 13, 2019 at 10:38 am

    It was so delicious. Loved the texture and my kids said it was the best waffles ever! Win win😊

    ★★★★★

    Reply
  63. Vanessa says

    January 19, 2019 at 12:22 pm

    These were delicious! I did use 1 cup of arrowroot powder instead of tapioca and eggs instead of flax. I also added butter instead of coconut oil. Just make sure you don’t get them too brown otherwise they taste like burnt popcorn. 🙂

    Reply
    • Stacie Hassing says

      January 20, 2019 at 7:54 pm

      Awesome! And thanks for sharing the changes you made!

      Reply
  64. Bernadette says

    January 27, 2019 at 10:13 am

    I’ve made these a few times now and they are a hit! I add one mashed banana to my mix making them even more delicious and flavorful. The great thing I love about this recipe is that any leftover mix I have can be refrigerated for at least up to a week and the waffles come out even more crispy the second time around. Making these again this morning subbing coconut flour for the almond flour as I am out. I hope they turn out just as good. Thanks for a great recipe!

    Reply
    • Jessica Beacom says

      January 28, 2019 at 5:45 pm

      Wow! I love the idea of adding mashed banana. I had no idea you could refrigerate the batter that long and still have a great waffle – thanks for the tip! Do let us know how the coconut flour works – I’m guessing it may yield a softer waffle but I’m curious as I’ve not tried them with coconut flour.

      Reply
  65. Bernadette says

    January 27, 2019 at 10:57 am

    Update: I was out of almond flour so I subbed coconut flour. These did not come out very well using coconut flour. I tried! 🙂 I won’t do that again! Great recipe as is.

    Reply
  66. Joy says

    January 31, 2019 at 10:03 am

    These tasted so good, but they stuck SO bad 🙁 I tried spraying the waffle iron with avocado oil, then I tried no spray, I tried cooking them longer, cooking them shorter, heating the iron hotter. No matter what I did, each waffle was a disappointing sticky disaster. It took me longer to scrape each waffle off of both sides than it did to cook them! I have no idea why this happened, but can only conclude for some reason that my waffle iron didn’t like this recipe. Sad, because it really does taste amazing! If you figure out why they stick so bad for some people and have suggestions, please update us. I’d love to try them again if I can figure out some adjustments to make 🙂

    Reply
    • Jessica Beacom says

      February 1, 2019 at 9:50 am

      Hi Joy,

      I’m so sorry to hear that these stuck for you (and for others). We’ve tested them repeatedly using many of the ‘tricks’ you did and for us, they don’t stick. I can only guess that it’s the waffle iron itself. We’ll keep trying them and update the recipe if we find a no-fail trick because as you said, they are so delicious.

      Reply
  67. Amanda Romey says

    February 15, 2019 at 3:05 am

    As a person who can’t eat gluten nor eggs I had high hopes for these waffles. I am not a picky eater at all and having food allergies makes me even more open to healthy things as I have forgotten what gluten, eggs, and processed sugar even tastes like. Also, I live in a country where the ingredients are hard to find and when available very expensive. But I was so excited to give it a run… to my dismay they weren’t great and stuck to the waffle iron so badly that I gave up and spent hours cleaning my waffle iron.

    Reply
    • Jessica Beacom says

      February 16, 2019 at 3:49 pm

      Hi Amanda,

      I’m sorry to hear that these waffles did not meet your expectations. We do have another gluten-free/egg-free waffle recipe here that you may enjoy: https://therealfoodrds.com/gluten-free-blender-waffles/

      Reply
  68. Aileen Choate says

    February 15, 2019 at 6:13 pm

    Excellent waffles! I made these because they said crispy and the waffles turned out exactly as described. I usually make flour, yeast Belgian waffles; however, these waffles surpass any waffles I have ever made from scratch or in a box. Thank you for sharing.

    Reply
    • Jessica Beacom says

      February 16, 2019 at 3:44 pm

      Wow! Thank you, Aileen – that’s so great to hear. It’s not easy to beat a good yeasted Belgian waffle made with all-purpose flour.

      Reply
      • Aileen Choate says

        February 17, 2019 at 3:40 pm

        Making the second batch of crispy waffles. Husband loves them. Decided to make your chia cherry jam. Thank you again.

        Reply
  69. Sudha says

    February 16, 2019 at 9:14 am

    Hello I tried the recipe. Came out good but the taste of the baking soda was overwhelming. How can I reduce that.

    ★★★

    Reply
    • Jessica Beacom says

      February 16, 2019 at 3:38 pm

      Hi Sudha,

      You can simply cut the amount of baking soda in half.

      Reply
  70. Holly Higgins says

    February 19, 2019 at 9:46 am

    My favorite waffle! These turned out amazing!

    ★★★★★

    Reply
    • Jessica Beacom says

      February 20, 2019 at 6:55 pm

      Thank you! We’re so glad you loved them.

      Reply
  71. Andy says

    February 23, 2019 at 9:21 am

    Hi Jessica,
    I’m sorry, but something is terribly off with your recipie. It doesn’t work.

    ★

    Reply
    • Jessica Beacom says

      February 27, 2019 at 2:06 pm

      I’m sorry to hear that these did not work for you.

      Reply
  72. Misty Whitehead says

    March 3, 2019 at 8:06 pm

    How do you think the batter would do in the fridge overnight if I wanted to pre make it for my kids to cook their own waffles in the morning (while I’m out running 😁)?

    Reply
    • Jessica Beacom says

      March 5, 2019 at 8:48 pm

      The batter can be made the night before though you may need to add a little extra liquid to the batter in the morning depending on how much it has thickened overnight.

      Reply
  73. Robert Maddalena says

    March 7, 2019 at 8:30 am

    Substituted avocado oil for the coconut oil. The waffles turned out fantastic, were more crispy and tasted better than any box mix I have ever used. I also had a small problem with the waffles sticking to a well-oiled waffle maker, but I could get the waffles to release without a whole lot of effort, and the waffles did not crumble. Saving this recipe for sure. Easily 5-stars

    ★★★★★

    Reply
    • Jessica Beacom says

      March 7, 2019 at 6:14 pm

      I’m so glad you loved these waffles!

      Reply
  74. Alicia says

    March 9, 2019 at 8:15 am

    This is a great recipe! The whole family eats them, 3 & 5 yr old selective eaters!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 12, 2019 at 5:31 pm

      AWESOME! Love hearing that.

      Reply
  75. Diane M. says

    April 3, 2019 at 9:36 am

    These are Absolutely Wonderful. Light, Crispy and Delicious!

    I added toasted walnuts (folded in gently at the end) and made them on my belgian waffle maker.

    I used 1/2 c per and it gave me 9.

    Reply
    • Jessica Beacom says

      April 3, 2019 at 10:53 am

      I love the addition of walnuts! Thanks for sharing how you made them and the yield you got.

      Reply
  76. Ruth says

    April 24, 2019 at 4:17 pm

    These are seriously some of the best waffles I’ve ever had including traditional!! I used chia which gave a nice pliable center and a truly crispy outside. Nice and thick and cooked evenly. Absolutely the best recipe.

    ★★★★★

    Reply
    • Jessica Beacom says

      April 24, 2019 at 5:37 pm

      Thanks, Ruth! So glad you love them as much as we do!!

      Reply
  77. Sarah says

    May 8, 2019 at 3:09 pm

    This recipe was so good and I’m grateful for the vegan option! I’ve been doing my best to avoid gluten and most grains lately, and these were so easy to make and very crispy. I didn’t have any issues whatsoever with sticking, and I just used a quick spritz of spray oil; I suspect that those who had issues may have waffle irons whose nonstick coating is a bit older or worn out. These also stayed crispy even after sitting out for awhile, whereas most waffles tend to get a little soggy after awhile.

    ★★★★★

    Reply
    • Jessica Beacom says

      May 9, 2019 at 5:22 pm

      Thanks, Sarah, for your comment – I’m so glad you loved them. I agree that the sticking issue may be related to either worn out non-stick coating of the type of coating. I’m so glad you loved them!

      Reply
  78. Aimee says

    May 18, 2019 at 10:25 am

    These tasted good but made my waffle iron stick together like glue. I had to pry it open. I used coconut oil spray on the iron. Not sure what happen. I almost had to throw the iron away!

    Reply
  79. Ginny says

    June 3, 2019 at 6:03 am

    Even my family members who can eat gluten loved these better than our favorite go-to gluten based waffle recipe that we’ve been making for years. So excited to find a great gluten-free waffle recipe that my whole family can enjoy! Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 3, 2019 at 7:48 pm

      WOW! This might be the best comment we’ve ever gotten – thank you! That’s saying a lot because I remember how amazing ‘real’ waffles were before I had to give up gluten. Glad you love them!

      Reply
  80. Lauren in Austin says

    June 9, 2019 at 12:46 pm

    Thank you for developing and publishing this recipe! I had been on prilosec for over 20 years for acid reflux. I cut out wheat from my diet and my reflux went away. But I get a craving for pancakes or waffles every now and then. This is marvelous!

    I made it with regular milk and egg, and added some Himalayan pink salt. It came out absolutely delicious! Perfect crispy texture, slightly sweet. I halved the recipe and it made 2 very large 4-part waffles in my Oster waffle iron, and it took 1 cup of batter each. (A full recipe would have made 4.) They are VERY filling, due to higher fat content, but also far more satisfying than wheat waffles. WIN on all counts. I am thrilled. Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 11, 2019 at 4:53 pm

      Thank you, thank you, thank you! We’re so thrilled that you LOVE these waffles as much as we do. Thanks for sharing your substitutions and congrats on kicking acid reflux to the curb with a simple diet change!!

      Reply
  81. Denae says

    June 17, 2019 at 7:41 pm

    I have made these twice! Delicious, and my whole family loves them! Thanks so much!

    ★★★★

    Reply
  82. Laurie says

    June 23, 2019 at 1:25 pm

    Great recipe! These came out crispy yet fluffy and also filling. Thanks for sharing.

    ★★★★★

    Reply
    • Stacie Hassing says

      June 24, 2019 at 10:34 am

      That’s great to hear you enjoyed this recipe!

      Reply
  83. Harsha says

    July 17, 2019 at 6:04 am

    Dear Jessica,

    Could you help me with the nutritional values of this?

    Reply
    • Jessica Beacom says

      July 18, 2019 at 7:57 pm

      Hi Harsha,

      The nutritional values are listed underneath the recipe for your convenience.

      Reply
  84. Jennifer says

    August 21, 2019 at 5:54 am

    We love these!! So yummy. Do you know if there’s a way to make this low carb? Replacing the tapioca with something less starchy? My uncle eats a low carb diet and I’d like to make them for him. Thanks!

    Reply
    • Jessica Beacom says

      August 21, 2019 at 5:20 pm

      Hi Jennifer,

      Although we haven’t tested them this way, you might be able to use almond flour in place of the tapioca but you’ll probably have to use eggs rather than a flax egg to help them hold together. If you do try making them low-carb we’d love to hear what you used and how they turned out!

      Reply
  85. Kim says

    November 5, 2019 at 8:38 pm

    I never review recipes but needed to say thank you for this amazing recipe! I was diagnosed with an autoimmune disease in September, and transitioned to a Paleo diet. One of the things I missed the most was waffles – they were my go to breakfast almost every morning! I tried a couple different Paleo recipes and was disappointed every time…I figured I would have to live without waffles, until I found your recipe. They came out perfect on the first try, and the first bite was like heaven! I can’t wait to try making a more savory version to use for sandwiches. I was really craving something sweet tonight after dinner so I heated up a waffle with some maple syrup, dairy free chocolate chips, some crushed walnuts and coconut milk redi whip – it was SO good and saved me from eating something that would make me feel terrible later on. Thank you again!!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 6, 2019 at 4:11 pm

      Hi Kim,

      THANK YOU for taking the time to share such a great review. I’m so thrilled that we could fill the waffle void for you!

      Reply
  86. Linda says

    December 12, 2019 at 7:17 am

    These look amazing!! Is there a substitute for tapioca starch in case I can’t find it before Saturday? Can’t wait to make these!

    Reply
    • Jessica Beacom says

      December 12, 2019 at 8:41 am

      Hi Linda,

      Thank you! Corn starch or arrowroot starch should work (though we’ve not tested them with either)

      Reply
  87. laura says

    December 12, 2019 at 12:03 pm

    I have never posted a comment on a recipe before, but I feel I need to let you know how much you’ve enriched my life with these waffles. I’m serious. I have major digestion issues with grains, but I LOVE waffles. I have tried several other grain-free recipes and always felt like I was settling — I particularly hate a limp, soggy waffle, but THESE ARE INCREDIBLE. They are honestly better than standard waffles in my opinion, and my partner, who can (and does) eat gluten all day, agrees (and he is not afraid to be honest when he hates my recipes). They withstand any amount of glop we want to pile on them, and are still somehow perfectly crispy. I am astonished every time. I made them for the first time last week, and have already made two more batches. I use arrowroot starch instead of tapioca (because my local grocery store stopped carrying tapioca), and I use one egg instead of the flax “egg.” As for the comments about them sticking, I have found that: 1. The waffle iron does not need to be greased – mine is pretty well seasoned so I don’t grease it at all. I wouldn’t add any grease unless it’s bone dry. And 2. The heat should be kept fairly low. If the waffle isn’t as crisp as I want it, I just leave it in the iron longer, never turn up the heat! This recipe seems to burn easily, and the iron temp I use is much lower than I have used for any other waffle recipe. I think both 1. and 2. are likely due to the amount of coconut oil in the batter (but I’m just guessing). Keeping these rules in mind, I have never once had a sticking issue with this recipe. Also, though I’d like to think this is obvious, don’t try to open the waffle iron prematurely, or it will definitely shred your waffle to pieces – but this is the case for any kind of waffle, even the standard glutenous kind. I know it can be defeating (and expensive) to try grain-free recipes just to have them fail miserably. If you’re feeling hesitant about this one, take the risk! I can’t imagine my life without these waffles now. Real Food Dietitians, you are heroes to everyone with grain problems!!! I look forward to trying your other recipes too! Thank you thank you thank you!!!

    Reply
    • Jessica Beacom says

      December 15, 2019 at 7:19 am

      Laura, you have no idea how happy this makes me! I agree with you on all of the points – well said. Thanks for taking a chance and I’m so thrilled that you love these waffles as much as we do!

      Reply
  88. Bernadette Austin says

    December 18, 2019 at 10:38 am

    Can you substitute any other flour? I’m allergic to almonds.

    Reply
    • Stacie Hassing says

      December 19, 2019 at 7:41 am

      Hi there! This recipe has not been tested without almond flour. However, we do have another waffle recipe on our site that you might want to check out and that’s equally delicious and amazing. It’s made with oat flour – https://therealfoodrds.com/gluten-free-blender-waffles/

      Reply
  89. Lisa Gaines says

    December 27, 2019 at 11:24 am

    Made these waffles this past weekend… YUM! They turned out perfect!! Trying the meatballs this weekend. 😊
    Thank you for the fabulous and healthy recipes.

    ★★★★★

    Reply
    • Jessica Beacom says

      December 28, 2019 at 6:50 am

      Yay! I’m so glad you loved the waffles.

      Reply
  90. Evelyn says

    January 10, 2020 at 8:35 am

    Hi!
    I have made these once, and they were delicious but stuck to the iron like crazy, resulting in a crumbled but yummy mess. Any idea why that happened? I followed the recipe exactly and even later added oil to the iron, but they still stuck.
    Also, is there a way I can substitute granulated monk fruit for the maple syrup? I know it isn’t a liquid, but I wasn’t sure if it would work if I just added a little more milk or something. Thank you!

    Reply
    • Stacie Hassing says

      January 13, 2020 at 6:53 am

      Hi Evelyn! Sorry to hear about the sticking. My suggestions for the sticking is to really spray the waffle iron with a cooking spray. I mean give it a really good spray. Also, make sure the waffles are fully cooked through before trying to remove from the iron. As far as the monk fruit substitute goes, you could certainly try that. You may need to add additional liquid of some sort such as the almond milk if the batter is too thick. Would love to hear how they turn out!

      Reply
  91. Fawn says

    January 22, 2020 at 10:22 am

    I really love the texture and flavor of these waffles. However, I have made them twice following the recipe exactly and have had to add 100g more almond flour to get the batter thick enough. Otherwise, it was too runny and wouldn’t cook up enough to touch the top of the waffle iron. No issues with sticking though! That must be dependent on the iron.

    ★★★★

    Reply
  92. Mandy Stetson says

    January 27, 2020 at 12:11 pm

    These are amazing! I used cashew flour instead of almond & 2 eggs instead of flax egg. & you would have never known they weren’t “real” waffles.

    ★★★★★

    Reply
  93. Johanna W says

    February 9, 2020 at 8:22 am

    Literal game changer. Crispy, delicate, and tender work amazing flavor everyone loves, toddler approved as well!

    ★★★★★

    Reply
    • Jessica Beacom says

      February 9, 2020 at 2:57 pm

      Thanks, Johanna! We’re so thrilled that you loved these as much as we do.

      Reply
  94. Shannon says

    March 9, 2020 at 8:53 pm

    These look absolutely delicious and Im excited to make this for my family! Before I can do that, I need to purchase a waffle iron. Can I ask which brand you have to cook your waffles in? Thank You😊

    Reply
    • Stacie Hassing says

      March 16, 2020 at 1:08 pm

      Hi Shannon! I have a Cuisinart waffle iron. They all pretty much work the same though so when I purchased mine I went off of the reviews on amazon 🙂

      Reply
  95. Tracy says

    March 15, 2020 at 7:18 am

    We are always trying out new waffle recipes on the weekends, and this was the lightest and crispiest by far! Added cinnamon to the recipe, and they were delicious.

    ★★★★★

    Reply
  96. Jaclyn E Di Meglio says

    March 22, 2020 at 9:36 am

    Delicious! Added some lemon and wild blueberries too

    ★★★★★

    Reply
  97. Brixie says

    March 28, 2020 at 11:12 am

    These look beautiful! I love thin, crispy waffles, but I don’t have a waffle maker yet. Can you tell me what model waffle maker was used for the pictured waffles? They look thinner than most waffles I’ve seen. Thank you for all the great recipes!

    Reply
    • Stacie Hassing says

      April 2, 2020 at 11:33 am

      Hi there! It’s a standard round waffles iron. Similar to this one: https://amzn.to/2R5cLe4 Enjoy!

      Reply
  98. Stephanie says

    March 29, 2020 at 10:25 am

    Oh my goodness! I don’t leave reviews on recipes very much, but these are the BEST grain free waffles I’ve ever had! They taste like Eggos! The only downside is there’s a lot of ingredients and time required.

    ★★★★★

    Reply
    • Stacie Hassing says

      April 2, 2020 at 11:35 am

      This is so great to hear! And yes, with them being grain-free AND egg-free a few extra ingredients were needed to get the right flavor and texture.

      Reply
  99. Mary says

    April 19, 2020 at 8:31 am

    Hello! Can I substitute chick pea flour or Teff flour or coconut flour for the almond flour?

    Mary

    Reply
    • Jessica Beacom says

      April 20, 2020 at 9:18 pm

      Hi Mary,
      We have not tested the recipe with either of those flours so we cannot say for sure if they would work. If you try using them, we’d love to know how it turns out.

      Reply
  100. Noor says

    April 22, 2020 at 7:19 am

    These are the BEST waffles, better than an regular unhealthy waffles. We refuse to make any other kind now!

    ★★★★★

    Reply
  101. Abby says

    May 10, 2020 at 9:28 pm

    These waffles are the best Paleo waffles I’ve ever made! Thank you so much for sharing your recipe! They were crispy with a great texture and flavor.

    ★★★★★

    Reply
  102. Lindsay says

    May 11, 2020 at 6:37 am

    Can you substitute arrowroot starch for the tapioca starch?

    Reply
    • Jessica Beacom says

      May 12, 2020 at 11:40 am

      Yes, you can.

      Reply
  103. Arianna says

    May 17, 2020 at 12:42 pm

    These were amazing!!! We all loved them. My son has egg and dairy allergies so we followed the vegan version. The only change I made was to add a little cinnamon and mini chocolate chips. They were light and fluffy and just a little bit chewy. Absolutely no problem sticking!!! I love experimenting in the kitchen and have made and modified more recipes than I can count. We all agree these are definitely a keeper!!! 🙂

    ★★★★★

    Reply
    • Jessica Beacom says

      May 18, 2020 at 5:42 pm

      We’re so glad you loved these!!!

      Reply
  104. Rachel says

    May 20, 2020 at 12:10 pm

    This is too thick, it’s like a dough what can I use to make better

    Reply
    • Stacie Hassing says

      May 21, 2020 at 5:49 am

      Hi Rachel, I’m not sure why the batter would be so thick but you could add additional milk of choice if needing to thin it out a bit. Enjoy!

      Reply
  105. Michelle says

    May 23, 2020 at 7:40 am

    This was closest to typical “real” grain waffle that I have made. They turned out delicious and a crowd pleaser!

    ★★★★★

    Reply
  106. Janet A Murphy says

    June 7, 2020 at 4:46 pm

    I tried rice milk and acv…no gelling…
    I tried oat milk…no gelling
    WHY?

    Reply
    • Jessica Beacom says

      June 8, 2020 at 10:54 am

      Hi Janet,

      What are you trying to gel? The flax meal + water creates a gel, not the milk + ACV. I hope that helps.

      Reply
  107. Geoff says

    June 13, 2020 at 3:57 pm

    I can’t do nuts, but seeds are okay. How do you thinking subbing the almond flour for sunflower seed flour would turn out?

    Reply
    • Jessica Beacom says

      June 24, 2020 at 7:26 pm

      I think they would turn out fine. They may turn a little green or grey but it should work.

      Reply
  108. Jenny says

    June 18, 2020 at 8:49 am

    I’m allergic to coconut. Do you have an alternative to the oil that would work?

    Reply
    • Jessica Beacom says

      June 24, 2020 at 7:25 pm

      Butter, ghee or vegan ‘butter’ all work well.

      Reply
  109. Jenny says

    June 20, 2020 at 12:05 pm

    These are soo amazing! I did have trouble like others with sticking with my regular waffle iron. I noticed while peeling them off they stuck less the longer I let them sit. I know with waffles you are supposed to wait until the steam is gone. You’ll for sure need to wait until all the steam is done for these and maybe a bit longer. The second time I didn’t have any sticking. I tried the last little batter on my Belgian waffle iron and there wasn’t an issue there at all. I think since they are thicker it’s easier for the waffle to hold together. I did replace the coconut oil with butter (I’m allergic to coconut) but I’d like a more healthier option if you can think of something else comparable. I also coated the waffle irons heavily with ghee bc I’d read the comments about sticking.

    ★★★★★

    Reply
    • Jessica Beacom says

      June 24, 2020 at 7:23 pm

      Hi Jenny,

      You’re right about letting them cook until the steam stops. Many waffle irons are programmed for a set cooking time which we’ve found doesn’t work with all recipes.

      Reply
  110. Lydia says

    July 16, 2020 at 7:23 am

    I’m just getting started on this recipe and hoping for the very best. They sound amazing and the alternate pancake worked out great! I’m concerned about all the sticking I read about. Fingers crossed! Can you explain direction #2. It states the milk and ACV should thicken and gel. I’m not seeing that happen yet and I’m past 15 min. I’ve used ACV before in many vegan recipeso but it’s normally in TBS vs.tbs. Also it normally changes the structure but I’ve never seen it gel together? Please help…anyone?

    Reply
  111. Lydia says

    July 16, 2020 at 8:52 am

    A follow up to my first comment. These turned out excellent and super crispy on the outside. One of my 2 kids liked them but it was just a matter of preference due to our usual oatmeal waffles. So my first comment referenced the almond milk & acv mixture. After 20 min the texture changed slightly but was not gelled like the direction mentions. It took on more of a slight “buttermilk” state. Not sure what was supposed to happen at this stage. I used butter not ghee to “season” or “oil” the waffle maker. My usual go to is olive oil but that normally causes sticking as well. After reading all the comments, I felt prepared to tackle the sticking. First started with the butter (ghee in some comments), once the waffle was ready, I waited till all the steam had surpassed before opening. After the first waffle (stuck) this method worked on the next 4. I did have to use a fork to coax off one side but it popped right out. No tugging or tearing. My batter was comparable to the thickness of pancake batter. It made 5 full waffles. I noticed when I allowed the batter to slightly spill over into each triangle and connect together it pulled out most easily. These are definitely a light, crispy, almond flavor waffle. It is definitely a recipe we will keep at our fingertips! Thank you from a mom always on the search for new recipes! My kids are allergic to eggs, gluten, wheat, barley, rice, casein and much more! Such a feeling of joy when you can make them “real” food!!! Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      July 16, 2020 at 10:50 am

      This is great, Lydia – thank you so much for sharing! The almond milk + ACV mixture doesn’t always ‘gel’ depending on the almond milk (if it has any additives, how thick it is, etc.) so I wouldn’t worry about that too much. The point is that you’re adding an acid to the batter that along with the baking powder creates the leavening effect that you’d otherwise get with eggs.

      Reply
  112. Natalie says

    July 19, 2020 at 7:54 pm

    These look amazing! Do you have a recommendation for a waffle iron? I’m in desperate need of a new one and these look like the perfect size.

    Reply
    • Stacie Hassing says

      August 1, 2020 at 7:23 pm

      Here is one on amazon that is similar to what we have: https://amzn.to/2EIBUbd (affiliate).

      Reply
  113. Sheriden says

    August 12, 2020 at 8:34 pm

    These waffles are THE BEST! I have made these a number of times now for friends that are gluten-free/vegan/lectin-free etc and they always turn out freaking amazing. This is by far my favourite waffle recipe. They turn out crispy on the outside and soft within, and you can’t tell they are gluten free! I absolutely love your recipes Real Food RDs <3

    ★★★★★

    Reply
    • Jessica Beacom says

      August 13, 2020 at 2:51 pm

      Awwwwwww!!! We love this! Thank you!!

      Reply
  114. Colleen Mc Ginn says

    August 20, 2020 at 10:19 am

    Excellent recipe. FYI for others I have used potato and arrowroot starch as a sub and it worked fine. Ty ty ty

    Reply
    • Jessica Beacom says

      August 20, 2020 at 3:46 pm

      Thanks for the hot tip about potato and arrowroot starch being a suitable substitution for tapioca starch. We’ve updated the recipe notes with this.

      Reply
  115. Geoff says

    August 23, 2020 at 8:28 pm

    I think there’s a typo. On the ingredients 2 cups of almond flour is listed as 172 grams when it should be 240. Not a huge deal, but it could mess up some people’s recipes.

    Reply
    • Jessica Beacom says

      August 25, 2020 at 10:54 am

      Thanks, Geoff! We actually used the weights suggested by the King Arthur Baking Test Kitchen who rigorously tested the recipe after we submitted. I’ve used anywhere from 172g (as listed) to just over 200g and haven’t found that there was a significant effect on the outcome so the measurement is more of a suggestion for those who are newer to baking or using alternative flours.

      Reply
  116. Francesca says

    December 17, 2020 at 5:32 am

    This recipe was delicious and perfect for the foot of snow we got in NY this morning! My kids asked for seconds and I still had leftovers to stash away in my freezer. I used 2 eggs instead of the flax egg and had no issues with the recipe. Will definitely be adding this to our weekend breakfast rotation! Thank you for another great recipe.

    Reply
  117. DJ says

    December 27, 2020 at 12:42 pm

    These are a favorite in our house!

    Reply
  118. Susan says

    January 24, 2021 at 9:10 am

    These waffles are SO good!! Crispy on the outside. Fluffy on the inside. I’ve made them with both flax eggs and chicken eggs, and both are wonderful! I also mix everything in the blender, so they’re very quick and easy to make. Thank you for this recipe!

    Reply
  119. Amal says

    January 25, 2021 at 9:53 pm

    Hands down, the absolute best waffles ever. Whether you eat wholesome or not, these beat the conventional waffle by far. Thank you for sharing it. This recipe is a keeper and I expect will be handed down for generations to come in my family.

    Reply
    • Jessica Beacom says

      January 27, 2021 at 12:18 pm

      Thank you! This is so great – thank you for sharing your love for these waffles.

      Reply
  120. Emilie says

    February 28, 2021 at 12:34 pm

    I have made this recipe twice and both times the batter stuck to the waffle maker. I have since made different recipes in the same waffle maker and tried the recipe in a new waffle maker, and it still stuck to the waffle maker. It almost cooked shut 🙁 The taste is great but it did not work out as waffles. I’m using the batter to make pancakes now instead.

    ★★★

    Reply
    • Jessica Beacom says

      March 2, 2021 at 9:58 am

      We’re sorry to hear that these waffles stuck to your waffle iron but happy to hear that you’re using the batter to make pancakes.

      Reply
  121. Susan says

    March 30, 2021 at 11:24 am

    These are simply THE BEST grain-free waffles ever!! I’ve made several grain-free waffle recipes, but none are as good. These are crispy on the outside, light and airy on the inside and absolutely delicious. I mix everything in the blender, and have used both flax eggs and chicken eggs and they’re perfect, every time!

    *I substitute the tapioca with arrowroot and reduce the amount of maple syrup by at least half, substituting with a little extra almond milk or water.

    Thank you so much for this wonderful recipe!

    ★★★★★

    Reply
    • Susan says

      March 30, 2021 at 11:26 am

      *Forgot to mention, I do need to lightly oil the waffle iron (I use a coconut oil spray) before making each waffle, as they otherwise will stick.

      Reply
    • Jessica Beacom says

      March 31, 2021 at 12:42 pm

      I’m so glad you enjoy these as much as we do. Thanks for sharing how you make them!

      Reply
  122. Jenny says

    April 4, 2021 at 1:54 pm

    SOOO crispy and delicious even though I subbed applesauce for half of the oil! Yum! My complaint is the recipe only made 3.5 waffles and that the calorie count was wayyyy off.

    ★★★

    Reply
    • Stacie Hassing says

      April 6, 2021 at 5:24 pm

      Hi Jenny! The amount of waffles, will depend on the size of your iron (I will update the post to include that bit). And we will run another nutrition analysis and update the info accordingly. Thanks for bringing that to our attention.

      Reply
    • Jessica Beacom says

      April 6, 2021 at 6:49 pm

      We’re glad you enjoyed them! You’re right in that the calorie count will differ depending on the size of your waffle iron and how many it makes.

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

A large bowl of oven baked carrot fries with a side of dijon-thyme aioli

Baked Carrot Fries with Dijon-Thyme Aioli

Sautéed asparagus topped with goat cheese sauce and toasted almonds on a speckled plate

Sautéed Asparagus with Goat Cheese Sauce

Freshly baked oatmeal chocolate chip cookies on a gold cooling rack

Gluten-Free Oatmeal Chocolate Chip Cookies

Fresh grilled asparagus in a grill pan topped with fresh parmesan and lemon wedges

Grilled Asparagus with Parmesan

10 Healthy Meal Prep Recipes

Eight different Easter brunch recipes in a collage

8 Healthy & Easy Easter Brunch Recipes

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 1.7K
  • 19.5K
  • 25