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You are here: Home / Paleo Recipes / Breakfast / Gluten Free Waffle Recipe

By Monica Bravo 46 Comments

Gluten Free Waffle Recipe

MMMM…. Waffles! These Grain and Gluten Free Waffles are the bomb. 
This is the best Grain and Gluten Free Waffle Recipe! Top with your favorite toppings.

 

As a little girl, I got SO excited to use waffle makers. It was one of the only things I knew how to make, even though all I did was pour the mix in and wait for the machine to beep. My parents and grandparents always fostered my interest in cooking, so of course one Christmas my parents bought me a waffle maker. On weekends, I’d make a “menu” and try to serve my family breakfast. I may or may not still do this… Especially on holidays!  : ) 

 

This is the best Grain and Gluten Free Waffle Recipe! Top with your favorite toppings.

I was suddenly surprised when the texture of these waffles came out exactly like real waffles! Score! The waffles are dense in healthy fats and will surely fill you up. I recommend topping it with the toppings above! The top right waffle has coconut whipped cream with fruit! 

 

Your site says Paleo? Are these Paleo? Not exactly, just because every ingredient is Paleo approved, when it comes together as a treat you should handle it like a treat. These are a great option for those who eat grain-free and miss their beloved waffle breakfast.  

Gluten Free Waffles
2013-08-07 18:34:37
Yields 4
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Ingredients
  1. 3 egg yolks
  2. 3 egg whites, room temperature
  3. 1/4 cup coconut milk or milk
  4. 1 cup almond flour
  5. ΒΌ teaspoon salt
  6. 1 teaspoon vanilla if sweet
  7. 1 teaspoon maple syrup, optional
  8. 2 tablespoons coconut oil, melted
  9. bacon grease or lard or coconut oil for iron
Instructions
  1. Preheat waffle iron.
  2. In a medium bowl, whisk egg yolks and milk.
  3. Add almond flour and salt. Combine until smooth.
  4. Add melted coconut oil or butter.
  5. Whisk egg whites until they form moist, stiff peaks.
  6. Fold about ΒΌ of egg whites into batter. Fold batter into remaining egg whites in three parts.
  7. Add maple syrup and vanilla. Mix well.
  8. Scoop 1/3 C. of batter onto a preheated and greased waffle iron. Do not smooth the top of the batter before closing the top of the iron. Close the lid gently!
  9. Cook until golden brown.
Notes
  1. Need help? Watch the video in the post above!
Dr. Monica Bravo https://drmonicabravo.com/

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Reader Interactions

Comments

  1. Felicia says

    August 8, 2013 at 4:14 pm

    Where do the vanilla and maple syrup come into the recipe? Should they be added with the egg yolks and milk?

    Reply
    • Monica Bravo says

      August 8, 2013 at 4:17 pm

      Just fixed it! I add them when I add the egg whites, but either way should be fine. Thanks for finding this!

      Reply
  2. Julie says

    August 20, 2013 at 2:36 pm

    Hi! I’m LOVING the idea of waffle ole paleo, but I wanted to ask how many this recipe makes? I’ve got three kids and my husband to feed, so I gotta stave off the mutiny with enough.
    Thanks!

    Reply
    • Monica Bravo says

      August 21, 2013 at 7:57 am

      Of course!! It makes about 4-6 small waffles

      Reply
  3. Becca says

    September 12, 2013 at 9:44 pm

    This looks delish! I dont have any almond four. Could I use coconut flour instead?

    Reply
    • Monica Bravo says

      September 12, 2013 at 9:47 pm

      You could try but the consistency will be very different! The two flours aren’t really interchangeable, because they make very different textures. If you want to try though, make sure to use much less coconut flour! It thickens much easier than almond.

      Reply
      • Becca says

        September 12, 2013 at 10:37 pm

        Thanks for the info. I’m very new to this!

        Reply
        • Monica Bravo says

          September 13, 2013 at 6:16 pm

          Glad you found it helpful!

          Reply
      • Johan says

        November 14, 2015 at 4:03 am

        I prefer almond flour to coconut flour waffles. The last coconut flowers waffles looked great but tasted like dry coconut bark. πŸ™‚

        Reply
  4. Tracey says

    November 13, 2013 at 12:57 pm

    Could I substitute grapeseed oil for coconut oil in this recipe? Thanks.

    Reply
    • Monica Bravo says

      November 14, 2013 at 10:42 am

      yes it should not make a difference!

      Reply
  5. Meshawn says

    May 24, 2015 at 9:53 am

    I noticed you have the egg yolks listed on the recipe but I do not see where you use them

    Reply
    • Meshawn says

      May 24, 2015 at 9:55 am

      Never mind I was reading this wrong. Sorry

      Reply
      • Monica Bravo says

        May 28, 2015 at 9:06 pm

        No problem! I will make it more clear next time.

        Reply
  6. Erin says

    January 13, 2016 at 2:04 pm

    Have you tried using this batter to make pancakes?

    Reply
    • Monica Bravo says

      January 18, 2016 at 8:30 am

      I have not. I like the pancake recipe from “The Paleo Kitchen- by Juli Bauer”. I think it may be on her blog as well. “Fluffy Blueberry Pancakes”

      Reply
  7. Mary says

    January 25, 2016 at 8:22 pm

    Do you use regular almond flour or blanched almond flour?

    Reply
    • Monica Bravo says

      January 26, 2016 at 2:42 pm

      Blanched!

      Reply
  8. Amanda says

    February 20, 2016 at 8:48 am

    Can I use Almond meal instead of almond flour?

    Reply
    • Monica Bravo says

      February 22, 2016 at 10:37 pm

      Sure! The texture may be a bit different but you can definitely try!

      Reply
  9. Nora says

    March 29, 2016 at 8:00 am

    Which kind of gluten free flour I could substitute for the almond flour?

    Reply
    • Monica Bravo says

      April 11, 2016 at 10:01 pm

      It would change up the recipe, so I’m not really sure! It’s best made with almond flour.

      Reply
  10. Stacey says

    April 2, 2016 at 10:03 pm

    I just made these and they turned out pretty good once I figured out the waffle maker. I’m not sure if they were as fluffy as they could be, because my egg whites were stiff peaks but after a few minutes, they got really watery at the bottom. Did I over beat or not beat enough? They still turned out OK, just wondering if they would have been fluffier if I got the egg whites right.

    Thanks!

    Reply
    • Monica Bravo says

      April 11, 2016 at 10:00 pm

      Honestly you could’ve not beaten enough. Sometimes I put mine in the mixer to beat if I want it to really form stiff peaks! I hope this helps Stacey!

      Reply
      • Stacey says

        April 12, 2016 at 7:45 am

        Thanks! I’ve tried a few other paleo waffle versions but yours has been my boyfriends favorite hands down! Thank you for sharing your hard work πŸ™‚

        Reply
  11. Gabrielle says

    April 8, 2016 at 4:12 pm

    Made them this morning. They were delicious. Thank you for sharing your recipe.

    Reply
    • Monica Bravo says

      April 11, 2016 at 9:57 pm

      I’m so happy you liked them Gabrielle!

      Reply
  12. Stephanie says

    June 5, 2016 at 8:44 pm

    How many servings does this make and how much is one serving?

    Reply
    • Monica Bravo says

      June 7, 2016 at 9:04 pm

      It should make about 4-6 waffles, depending on your waffle maker size.

      Reply
  13. Angie says

    June 7, 2016 at 9:48 am

    Do you think these could be frozen and reheated in the toaster? I have to feed a crowd, quickly and was hoping to reheat and turn them into sticks.

    Reply
    • Monica Bravo says

      June 7, 2016 at 9:01 pm

      I think they would turn out fine frozen! But I’d give it a try with a test batch πŸ™‚

      Reply
  14. CD Wilson says

    June 17, 2016 at 9:11 am

    This waffle recipe is a staple in our home. I typically make 1-2 batches once a week, freeze the leftovers and reheat them in the oven on a busy morning.

    Thanks so much for sharing this!

    Reply
    • Monica Bravo says

      June 19, 2016 at 9:22 pm

      I am so glad you enjoy the recipe πŸ™‚

      Reply
  15. Sarah says

    June 26, 2016 at 7:27 am

    Hi! Is 2 tablespoons of coconut oil measured before it’s melted or after?

    Reply
    • Monica Bravo says

      July 14, 2016 at 11:02 am

      After!

      Reply
  16. Karen says

    August 3, 2018 at 7:37 am

    Delicious! Thank you for the recipe 😊

    Reply
    • Monica Bravo says

      May 2, 2019 at 3:35 pm

      Glad you enjoyed it Karen.

      Reply
  17. Gracey says

    November 26, 2018 at 5:36 pm

    Hi! I’m excited to try this recipe! I was wondering, can this make pancakes too? Thanks!

    Reply
    • Monica Bravo says

      May 2, 2019 at 3:19 pm

      Yes it can!

      Reply

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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