This post may contain affiliate links. Please read our disclosure policy.
Fluffy and decadent gluten free waffles with a hint of cinnamon and vanilla. Serve with my coconut cream drizzle for extra flavor!
Some mornings, 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 1/4 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.
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.
Also, the waffle maker we use is the Presto Flipside Belgian Waffle Maker. It’s so easy to use and clean.
Cinnamon Vanilla Gluten Free Waffles with Coconut Cream Drizzle
Fluffy and decadent gluten free waffles with a hint of cinnamon and vanilla. Serve with my coconut cream drizzle for extra flavor!
Servings: 2 waffles 1x
Ingredients
Gluten Free Waffles
- 2 cups blanched almond flour
- 2/3 tsp baking soda
- 5 large eggs
- 4 tablespoons water
- 2 tbsp honey
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Coconut Cream Drizzle:
Instructions
- In a large bowl, mix the almond flour, baking soda, cinnamon, and salt until blended evenly.
- Add the eggs, honey, vanilla extract and water and mix together until smooth.
- 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 instructions.
- For the coconut cream drizzle, heat up the honey and coconut cream on the stove on low for a few minutes while continuously stirring. Once the mixture is vicious, remove from heat and pour into a glass bowl. If using the microwave, heat up the mixture in a glass bowl for 30 seconds, and continue to heat up in 10 second intervals until warm. Add the cinnamon and let mixture sit for 2-3 minutes.
- Serve the waffles warm with the coconut cream drizzle.
Laura Seebeck says
Is TJ’s almond meal the same as almond flour? It doesn’t sound the same….
Noelle says
Good call! There’s no technical distinction between almond flour and almond meal – but typically, almond flour is ground up a bit finer, and is made from blanched almonds (skins removed.) Almond flour typically has a much better consistency in baking – more similar to regular flours. I make this recipe, however, with almond meal from Trader’s all the time because it’s a bit cheaper! 🙂
Sarah Kelley says
Will the cream syrup work with low fat coconut milk?
Noelle says
Sure! Low fat coconut milk just has a higher water content. Try it and let me know how it goes!
Amy says
It’s been difficult to find a gluten free waffle that my husband and I both like. I’m going to try this out over the weekend. A celiac group that I follow on facebook posted one of your recipes today, I recognized your name so I followed the link. (this is amy that used to go to revolution and was in the Tuesday group…not a random creeper haha). Great site, Noelle.
Noelle says
HA! Amy, that’s awesome! I hope you like these. They usually turn out really well for us – and the coconut “cream” we add to it (along with some butter) give it the “moistness” it needs. Let me know how it goes!
Marie says
Hey! These look amazing! I don’t have a waffle maker, can I use this batter as a pancake batter?
Thanks for all you do:)
Noelle says
Hi Marie! I’m sure you can! 🙂 I haven’t tried it personally, but I think it will absolutely work. Let me know how it goes!
Barb says
Had to eliminate gluten, dairy,eggs and nuts for a month. Added eggs in some pumpkin pancakes last week and I seem fine. Will give these a go soon. 🙂
Noelle says
Awesome! Hope they work out great, Barb!
Ally says
Can I use coconut milk instead of coconut cream?
Noelle Tarr, NTP, CPT says
Hey ally! Yes! You can use either in this recipe. For an in-depth look at the difference, check out coconut milk vs coconut cream.