Waffles make a great breakfast option, especially when they are freshly made using simple, wholesome ingredients. These gluten-free, dairy-free, paleo-friendly waffles take little to no time to whip up and are perfect for even the busiest of mornings. As a bonus, they can also be made in advance and stored in the fridge or freezer since they toast up beautifully!
To make these we’ll need some blanched almond flour, eggs, honey, vanilla, baking powder, cornstarch, salt, and spices (cinnamon and nutmeg).
The batter comes together in a under a minute flat and is as simple as combining everything into one!
Pour your batter onto the preheated waffle maker and close the lid.
In 2-3 minutes your waffles are done!
Honestly these waffles are a delicious treat that can be whipped up in little to no time and is sure to satisfy. Top them with freshly made Coconut Whipped Cream, or fresh fruit, or maple syrup, or some of my Homemade Nutella. Or for a truly decadent dessert option, top them with a rich and decadent scoop of ice cream! I have a Homemade Nutella Ice Cream that will blow you away when combined with these waffles 😍
The Best Gluten-free Waffles
- Preheat your waffle iron to 400°F.
- Into a large bowl add your eggs, honey (or sugar), vanilla, cinnamon, nutmeg and salt and whisk together.
- Next, add in your almond flour, baking powder and cornstarch and mix well to fully incorporate everything together.
- Scoop the batter into your preheated waffle iron and close the lid. (I recommend not overfilling the iron.)
- Allow the waffles to cook for 2-3 minutes until golden brown.
- The use of cornstarch is what helps these waffles to crisp up, if you opt to omit the cornstarch, note that these waffles will be on the softer side, though they will be just as tasty!
- You can use natural, unblanched almond flour (also known as almond meal) but the texture will be slightly grainier.
- Wrap any extras in paper towels and store in an airtight container or Ziploc bag in the fridge. Use within 3 days.
- To freeze, layer them between parchment paper and store in a Ziploc bag or airtight container for up to one month.