Gluten-Free Waffles are a delightful breakfast option for those seeking a tasty, gluten-free treat. The waffles are fluffy and satisfying, perfect for any morning meal or brunch gathering. With simple ingredients, they come together quickly for a delicious start to your day.
When making Gluten-Free Waffles, opt for high-quality coconut flour for the best texture and flavor. If you’re looking for alternatives, you can substitute pumpkin puree with applesauce for a different twist, or use almond milk instead of coconut milk. Always ensure that all ingredients are gluten-free to avoid any cross-contamination, especially if you have sensitivities or allergies.
Pancakes, Waffles & Crepes
Gluten-Free Waffles Recipe
Ingredients
- 2 whole eggs
- 1 tablespoon coconut milk
- 2 tablespoons pumpkin puree
- 1 teaspoon melted coconut oil
- 1 1/2 tablespoons coconut flour, sifted
- 1 tablespoon sugar
- 1/4 teaspoon aluminum free baking soda
- 1/16 teaspoon himalayan sea salt
Instructions
- Grease your waffle iron according to the manufacturer’s instructions, and preheat it for about three minutes.
- In a small bowl, whisk together 2 whole eggs, 1 tablespoon coconut milk, and 1 teaspoon melted coconut oil until thoroughly combined.
- Sift together 1 1/2 tablespoons coconut flour, 1 tablespoon sugar, 1/4 teaspoon aluminum-free baking soda, and 1/16 teaspoon Himalayan sea salt into the liquid mixture. Whisk slowly and lightly until the batter is smooth and well blended.
- Once the waffle iron is heated, pour the batter into the center of the iron and gently spread it out slightly, not needing to cover the entire surface.
- Close the waffle iron and cook for 4 to 5 minutes, depending on your desired level of crispiness.
- After cooking, carefully open the waffle iron and allow the waffle to cool for about 3 minutes. Use a small spatula to loosen the waffle from the iron, then gently remove and serve.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: