Looking for an easy gluten free waffle recipe that still tastes like the real thing? These gluten free waffles are a favorite in our kitchen, built on a base of almond flour and coconut flour for a naturally nutty, lightly sweet flavor and a tender, fluffy texture.
Best Gluten Free Waffles
Is there anything better than a warm, fluffy waffle alongside bacon or breakfast sausage? These grain-free waffles are versatile enough for breakfast, brunch, or any meal when you want something comforting and simple to prepare. The combination of almond and coconut flours gives them structure and a pleasant flavor without using wheat or other grains.
They’re straightforward to make and come together in about 20 minutes from start to finish, including an optional quick strawberry chia compote to top them. Because they freeze well, you can make a batch and reheat waffles for quick mornings throughout the week.
Why you’ll love them
- Grain-free and gluten-free
- Made with just nine simple ingredients
- Nutritious, high in protein and healthy fats
- Kid-friendly and easy to adapt
- Freezer-friendly for meal prep
How to Make Gluten Free Waffles
Preheat your waffle iron and gather the ingredients — the batter mixes quickly, and cooking only takes a few minutes per waffle. Below are clear steps to get consistent results every time, plus tips for ingredient swaps and storage.
Assemble Ingredients
These waffles use nine simple ingredients:
- Super-fine almond flour
- Coconut flour
- Baking soda
- Eggs
- Coconut oil (melted)
- Honey
- Unsweetened almond milk
- Vanilla extract
- Pinch of salt
Flour notes
Both almond flour and coconut flour are important here. They behave differently than wheat flour and are not interchangeable in a 1:1 ratio. We don’t recommend substituting either flour if you want the same texture and structure. You can, however, use a different liquid sweetener instead of honey and any preferred milk in place of almond milk.
If you need a vegan option, this exact recipe hasn’t been tested with flax eggs; consider using a tested vegan waffle recipe instead.
Mix the Batter
In a large bowl, whisk together the wet ingredients (eggs, honey, almond milk, and vanilla). In a separate bowl, combine the dry ingredients (almond flour, coconut flour, baking soda, and salt). Stir the dry mixture into the wet until just combined. Finally, fold in the melted coconut oil.
Tip on coconut oil: Add the melted coconut oil at the end to avoid it solidifying if the eggs or milk are cold. This keeps the batter smooth and consistent.
Cook
Set your waffle maker to medium-high, spray both sides lightly with cooking spray or oil, and spoon in about 1/3 to 1/2 cup of batter per waffle. Close the lid and cook for 1.5 to 3 minutes, depending on your waffle iron’s heat and how crisp you like the exterior. Repeat with the remaining batter.
Top and Serve
These waffles pair beautifully with a simple strawberry chia compote that adds brightness and a touch of natural sweetness. To make the compote, simmer diced strawberries with orange juice and honey until reduced, stir in chia seeds, refrigerate until set, and spoon over warm waffles. Fresh whipped cream, nut butter, maple syrup, or toasted nuts also make great toppings.
Topping Ideas
Try:
- Peanut butter or almond butter
- Maple syrup or additional honey
- Chopped walnuts or pecans
- Fresh whipped cream
- Fresh berries or sliced banana
Paleo Waffles
These waffles are a great paleo-friendly option when made with natural sweeteners and coconut oil. The texture is tender and slightly crisp on the outside when cooked properly.
More of our favorites
Gluten Free Waffle & Pancake Ideas
- Gluten Free Pumpkin Waffles
- Matcha Green Tea Waffles
- Cornbread Chocolate Chip Pancakes
- Almond Flour Pancakes
Simple Gluten Free Waffles
You only need nine simple ingredients — including almond flour and coconut flour — to make these grain-free waffles.
Prep: 20 mins Cook: 15 mins Total: 35 mins Servings: 4
Ingredients
Gluten Free Waffles
- 1 cup super-fine almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 3 large eggs
- 2 tablespoons melted coconut oil
- 3 tablespoons honey
- 3/4 cup unsweetened almond milk (or other milk)
- 1 teaspoon vanilla extract
Strawberry Chia Compote
- 1 cup fresh strawberries, diced
- 1/4 cup orange juice
- 2 tablespoons honey
- Pinch of salt
- 1 tablespoon chia seeds
Instructions
For the Waffles
- Preheat your waffle iron to medium heat.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk the eggs, then add honey, almond milk, and vanilla. Mix until smooth.
- Combine wet and dry ingredients and mix until just combined. Stir in the melted coconut oil. The batter will be thicker than standard pancake batter; add extra almond milk by the tablespoon if needed.
- Spray the waffle iron with oil, pour in 1/3 to 1/2 cup batter per waffle, and close. Cook 1.5–3 minutes until set and golden. Repeat with remaining batter.
For the Strawberry Chia Compote
- Combine strawberries, orange juice, salt, and honey in a small saucepan over medium-high heat. Bring to a boil.
- Reduce heat to low and simmer 10 minutes, stirring and mashing occasionally, until the mixture thickens.
- Remove from heat, stir in chia seeds, and refrigerate at least one hour to thicken. Serve spooned over waffles and refrigerate leftovers in a jar for up to several days.
Tips & Notes
- Use a super-fine almond flour for the best texture. Coarser almond meal can make the waffles crumbly.
- Batter will continue to thicken as it sits. If it becomes too thick, thin it with a tablespoon or two of almond milk.
- These waffles freeze well. Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster or oven until warmed and crisp.
Nutrition
Calories: 423 kcal, Carbohydrates: 38 g, Protein: 13 g, Fat: 27 g, Fiber: 8 g, Sugar: 25 g
Nutrition information is automatically calculated and should be considered an approximation.
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