Some morning – you wake up, and you know it’s gonna be waffles kind-of day.

That day was today.

This gluten free waffles recipe is something Mr. Coconuts and I have come up with after playing around with a variety of gluten free waffle recipes throughout the years. Because gluten free waffles can sometimes come out a little drier than regular glutenous waffles, I’ve developed my own coconut cream “syrup” that makes them moist and savory. You can use it as a “dip” or drizzle it on top of your waffle before gobbling them up.

To customize these to you, I encourage you to make your waffles to your taste. If you need more sweetness, add a bit more honey to the batter. If you love the aroma of cinnamon – add another teaspoon. This recipe is also great with 1/4 cup blueberries or raspberries folded in, or dark chocolate chips mixed in or sprinkled on top. (That’s my favorite.)

Note: To make these gluten free waffles, you cannot switch out the almond flour 1:1 for some other flours, like coconut flour. While we have experimented with cashew meal and almond meal with success, do a bit of research on the flour you want to use before substituting it into the recipe. Mr. Coconuts decided to use coconut flour one day, which produced a crumbly, dry mess. So, take our word for it.

Also, the waffle maker we use to make the waffles pictured in the photos is the Presto Flipside Belgian Waffle Maker. SO easy to use, and clean.
Cinnamon Vanilla Gluten Free Waffles with Coconut Cream Syrup - Coconuts & Kettlebells

Ingredients:

Cinnamon Vanilla Gluten Free Waffles:

2 cups blanched almond flour (you can also use almond meal!)
2/3 tsp baking soda
5 large eggs
4 tablespoons water
1-2 tbsp raw honey
2 tsp cinnamon
2 tsp vanilla extract
1/4 tsp sea salt

Coconut Cream Syrup:

2/3 cup full fat coconut milk
1 tbsp raw honey
2 tsp cinnamon

Directions:

Mix the almond flour, baking soda, cinnamon, and salt until blended evenly. Then, add the eggs, raw honey, vanilla extract and water and whip together until blended smoothly. Butter-up your waffle iron (if required) with a little bit of coconut oil. Pour the mixture into the waffle iron until it barely fills the bottom of the waffle iron. Spread batter around evenly if necessary. Cook about 2.5 minutes, or according to your waffle iron’s instructions.

For the coconut cream syrup – heat up the raw honey and coconut cream/milk on the stove on low for a few minutes while continuously string. Once mixture is vicious, remove from heat and pour into a glass bowl. If using microwave, heat up mixture in a glass bowl for :30 seconds, and continue to heat up in :10 second intervals until mixture is nice and silky. Add cinnamon and let mixture sit for 2-3 minutes.

Makes 2 Belgian waffles.

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