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.