Say good-bye to tasteless frozen waffles from a box and helllllooooo to the crispy grain-free waffles of your breakfast dreams.
Leggo that Eggo and get yourself some of these Crispy Grain-free Waffles instead.
Seriously, you just have to make these waffles. And once you do, I guarantee you’ll never buy another waffled cardboard disk in a cardboard box again. This. This are what waffles are supposed to taste like.
Light, crispy on the outside, fluffy on the inside. The smell of vanilla and coconut milk while they’re baking is utterly intoxicating. A smell that’s un-mistakenly waffle. These are the grain-free waffles you’ve been looking for. No more soggy almond and coconut flour concoctions trying to pass as a real waffle. This here is the real crispy grain-free waffle deal.
First things first. Get a waffle iron.
If you don’t already have a waffle iron and having been ‘making do’ with pancakes, now is the time to treat yo’ self to one. I use (and swear by) the All-Clad Stainless Steel waffle iron. It’s an investment at $129.95 but I’ve had mine for over 8 years now and it’s still going strong despite weekly use. I love it’s easy to clean non-stick surface (the new version is teflon, in case you’re wondering) and the dial that lets you select your desired degree of doneness. When I’m making these, I set my iron to about ‘4’ for the waffles we’re going to eat right away, then turn the temp down to ‘2-3’ for those we’re going to freeze and then reheat. We reheat ours in the waffle iron set to ‘1’ so they’re perfect. No more dry waffles with burned edges from the toaster.
When it comes to waffles, people are generally of two camps: the big, fat Belgian waffle folks and those who like their waffles thinner and crispier with more surface area for spreading on the toppings. This thinner style is often referred to as a ‘French’ waffle. You can probably guess which camp I’m in.
That said, if you’re a Belgian waffle devotee or if that’s the waffle iron you have, then by all means – fire it up and make some crispy grain-free waffles. They’re delicious no matter what shape you make them.
Egg-free and Dairy-free
This little egg allergy of mine is such a downer. It means that things like pancakes, waffles and French toast are pretty much off the menu for me since eggs are in most recipes (at least most grain-free and gluten-free recipes). Until now. Hello waffles, I’ve missed you.
To replace the eggs you’d normally find in a waffle, this recipe uses ground flax seed mixed with water to create a viscous gel that acts as a binder.
1 flax egg = 1 Tbsp. ground flax meal* + 3 Tbsp. warm water.
Mix well to combine and allow mixture to stand until thickened, about 2-3 minutes.
* May substitute ground chia seeds for flax meal, if desired.
Removing the egg and the dairy also makes them vegan-friendly. But you can use whatever ‘milk’ you have on hand – they work equally well with dairy and non-dairy milks. The important thing is that you add the apple cider vinegar to the milk to make a ‘faux buttermilk’ whose acidity will react with the baking powder to create a lot of rise when these waffles are baked. This is what gives them that soft interior while maintaining a crispy exterior.
Scoop a scant 1/4 cup of batter (or whatever the manufacturer’s directions recommend for your iron) onto the preheated waffle iron, being careful not to overfill. You don’t have to spread the batter to the edges, that will magically happen for you once you close the lid. The All-Clad Classic iron that I use has a light that turns green when it’s ready to make a waffle, red while it’s cooking then green again when it’s done. It also has an audible so you don’t have to watch for the light to turn green.
And now, for the toppings.
At our house we like these crispy grain-free waffles served up with pure grade B maple syrup and fresh fruit when it’s in season. So in the summer that might be fresh berries or melon and in the winter it’s either home-canned apple or pear sauce or this low-sugar, 3-ingredient Cherry Chia Jam that requires no cooking or canning. Of course, you can eat them with whatever your heart desires.
And don’t forget about waffle sammies.
One of the best things about these waffles (besides their vanilla-scented, slightly sweet, crispy-yet-tender character) is that they’re also delicious when they’re not hot off the iron. That makes them the perfect vehicle for your favorite nut butter and jam. If you want a more savory option, leave the maple syrup out of the recipe (and toss in a pinch of garlic powder or some chives) and they’ll make the perfect ‘bun’ for your next burger or turkey sandwich.
Make your own toaster waffles.
Place extra waffles (if you’re lucky to have leftovers) on a wire rack to cool completely then arrange in a single layer on a baking sheet, separating layers with a sheet of parchment paper, if needed. Place in freezer until completely frozen then transfer to a zip-top bag for storage.
To reheat waffles, either place them back into the preheated waffle iron until hot or arrange in a single layer on a large baking sheet then cover with foil. Place pan in the oven set to 350ºF for 12-15 minutes or until heated through. Or, if you can’t wait that long you can take your chances with the toaster, just be sure to keep an eye on them. A wasted waffle is a terrible thing.
- 2 cups finely ground almond flour (such as Bob’s Red Mill or Honeyville)
- 1 cup tapioca starch/flour (such as Bob’s Red Mill)
- 1 Tbsp. + 1 tsp. baking powder
- 2 Tbsp. flax meal + 6 Tbsp. warm water (may substitute 2 large eggs)
- 1 cup almond milk
- 2 tsp. apple cider vinegar
- ¼ cup maple syrup
- 1 tsp. vanilla (such as Simply Organic)
- ½ cup coconut oil, melted
- Preheat waffle iron according to manufacturer’s directions.
- In a large bowl, combine almond flour, tapioca starch and baking powder. Whisk or stir to combine well.
- In a small bowl or coffee cup, whisk together flax meal and warm water. Set aside until thick and egg-like.
- In a small bowl or large measuring cup, almond milk and apple cider vinegar. Allow to sit while you melt the coconut oil on the stove or in the microwave.
- To the almond milk and ACV mixture, add flax meal, maple syrup, vanilla and finally, the melted coconut oil. Whisk well to combine and quickly add to dry ingredients (because coconut oil will start to harden and clump if you don’t)
- Stir batter just until combined. Using a ¼ cup scoop (or size recommended by manufacturer), pour batter onto preheated waffle iron and cook until golden brown.
- Serve with pure maple syrup or a generous schmear of Cherry Chia Jam.
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.
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- Serving Size: 1 large waffle
- Calories: 269
- Sugar: 6g
- Sodium: 404mg
- Fat: 22g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
What’s you favorite waffle toppings? Let it all hang out and share your most loved toppings in the comments below.
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