Friends, today I present to you the best gluten-free waffles you may ever try. No jokes here – this breakfast is the real deal. It is fluffy, perfectly spiced, and easy to make (seriously—your kitchen will not be full of dishes when these are finished!). These waffles have become a staple around here and now that I’ve finally written down the recipe, I am so happy to be sharing them with you all!
First off, we have the waffle base. As I’ve mentioned before, Mark has his fun almond sensitivity, so we try to keep almond flour out of our cooking. Sadly, that creates quite a challenge for things like gluten free pancakes, muffins, and waffles. Discovering raw cashews has become a life-saver for us though. They have a smooth texture, bland flavor, and light color—which makes them a candidate for a flour substitute. Raw walnuts give the pancakes an earthy flavor which I really love. And finally, the coconut flour dries the mixture out just enough that the waffles hold themselves up nicely.
Also, if you haven’t noticed, I’ve been on a caramelized banana kick lately (as seen in my Banana Brûlée Porridge). I honestly couldn’t resist with these though. I love the way the sweet and warm bananas mix with the super spiced waffles. Give this breakfast a try—mix up the toppings and share it with your non-gluten-free friends—everyone is sure to love it!
- ⅔ cup raw cashews
- ⅓ cup raw walnuts
- 3 eggs
- ⅛ cup + 1 Tbsp coconut flour
- 1 tsp baking powder
- 1 Tbsp. coconut oil or ghee, melted
- ⅓ cup water
- ½ tsp vanilla
- 3 Tbsp. maple syrup
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground ginger
- ¼ tsp salt
- 1 tsp coconut oil
- 2 small ripe bananas
- 1 Tbsp. maple syrup
- extra cinnamon, maple syrup, nut butter, honey, yogurt
- Preheat a waffle iron to medium-high and heat oven to warm.
- Add all ingredients to a high speed blender* and blend until smooth, scraping sides as needed.
- Lightly grease waffle iron and pour the batter in until it just covers the bottom of the iron. The batter will rise.
- Cook waffles according to the waffle iron’s directions and place in warm oven until ready to serve.
- While your waffles cook, heat a skillet over medium heat and add the coconut oil.
- Slice the other banana into ¼ inch slices. Once the coconut oil is sizzling in the skillet, lay your banana slices across the pan and drizzle with syrup.
- After about 30 seconds-1 minute, flip your slices over. The cooked side should be very dark, but not completely burnt.
- Remove from pan onto separate plate and set aside until ready to serve.
- Serve waffles warm, topped with caramelized banana and optional toppings
Recipe inspired by the incredible Danielle Walker of Against all Grain