I’m going out on a limb here, but I think this delightfully satisfying gluten free waffles recipe is about to take the world by storm! 

The day one gets the call from their doctor with the stern recommendation to forever avoid gluten like the plague, it’s easy to freak out, especially when you start running through the list of fan favorites you think you’ll never be able to have again.  

When I found out I needed to avoid the glutens, waffles were one of those food items that immediately came to mind.  Not pancakes though – I could really care less about those. 

A quick aside – I find the superiority of waffles over pancakes is a fact as irrefutable as the law of gravity.  Waffles boast a delightful structured exterior and fluffy interior that simply cannot be matched by their flimsy, flat pancake counterparts.  Plus, waffles have those little pockets to hold all of your delicious toppings, making them the ultimate breakfast treat.  

[steps off soap box]

Anyway, much like anyone else, I wallowed in the sorrow for a few weeks and got teary eyed at any mention of breakfast, brunch, or dessert (my favorite meals).  That is, until I happened upon a fellow colleague working some oatmeal banana pancakes on the griddle in the company kitchen. After hearing about the details of his non-standard pancake extravaganza, I had a massive **head explosion** moment.

Since then, I’ve been on a mission to find the best gluten free waffles recipe.  While there are so many ways to crack this nut, like using rolled oats (if you can handle them), almond flour, rice flour, potatoes, etc., there’s no denying the tasty satisfaction of the coconut flour rendition I’ve shared below or the happiness it brings me every Saturday morning.  

Let’s get on with the goodness!

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Personally, this gluten free waffles recipe battle came down to two common gluten free flours: coconut flour and almond flour. What are the big differences, you ask? Let’s discuss.

Ahem [clears throat]…

Coconut Flour vs. Almond Flour

When it comes to baking or cooking with coconut flour versus almond flour, there are certainly some key distinctions to keep in mind.

For starters, coconut flour is far more absorbent than almond flour, which means you’ll need to use significantly less of it in your recipes. Additionally, coconut flour is naturally sweet and can potentially lend a slightly tropical flavor to your baked goods, while almond flour has a more neutral taste.

Another major difference is their respective nutritional profiles. Coconut flour is derived from a fruit and packed with fiber and healthy fats, while almond flour is derived from a nut and is rich in protein and vitamin E.

And finally, because coconut flour is so absorbent, it can be a bit trickier to work with than almond flour. You may need to adjust your liquid ratios and cooking times to get the desired results. It is interesting just how far a little coconut flour will go though. It’s a surprising 1:4 substitution ratio for coconut flour to almond flour; not 1:1. 

In short, what you lean into really comes down to personal preference.  I’ve made gluten free waffles both ways and they’re great, but I do prefer coconut flour as I find almond flour to be a little more grittier texture wise and love how much more cost effective it is. 

What You Need to Make This Gluten Free Waffles Recipe

For this recipe, you need the following things:

Ingredients

• Banana (ripe to overripe**)
• Eggs
• Coconut Flour
• Cinnamon
• Maple Syrup (optional topping)

**an underripe to ripe bananas will be too difficult to mash

Tools

• Waffle iron
• Mixing bowl
• Potato masher (alt: fork)
• Whisk
• Spatula

Let The Batter Rest 

In line with my comment above about coconut flour being more absorbent, I do like to let the batter rest for a few minutes before pouring it into the waffle iron.  This will allow the batter to thicken up and in turn, and provide some indication of whether or not your batter is too runny or is in desperate need of liquid.

If you find it’s a little runny, add a pinch more coconut flour.  Remember that a little goes a long way!

If you find it’s too thick or paste-like, add a little water or milk and whisk to smooth it out. You could also add another egg which will not only provide more liquid, but also add more protein to the dish.

Repeat either option above until the batter sticks to your spatula and slowly runs off.      

How To Make Gluten Free Waffles

Grab your (1) ripe to overripe banana, (2) eggs, (3) coconut flour, (4) cinnamon, and (5) maple syrup (optional) – it’s gluten free waffles time!

To start, peel the banana and mash it until it’s in a mushy state.  You can use a potato masher or fork to do this.  Crack the eggs on top of the mashed banana and whisk.  This will help the banana break down further.

Add the coconut flour and cinnamon and whisk again until the batter is fully incorporated.  Set it aside to let the coconut flour absorb some of the liquid.  Notice how the batter thickens. 

In the meantime, turn on your waffle iron if you haven’t done so already.  By the time it beeps to let you know it’s ready, so should the batter.  Spray the waffle iron plates with avocado oil or coconut oil to prevent sticking.  I like avocado oil best as it imparts no taste to the waffle.

Once ready, remove the newly minted gluten free waffles from the waffle iron to a plate.  

Top with butter, fruit, chocolate chips, syrup, etc., and stuff your face. Warning: a state of morning bliss will soon follow.  

The Best Ways to Serve These Gluten Free Waffles

Much like a standard waffle mix, this gluten free waffle recipe is accommodating of all the classic mix-ins and topping.  Here are some of my favorite:

• Mix-ins – blueberries, strawberries, sprinkles, chocolate chips
• Toppings – butter, maple syrup, #all-the-fruit, honey, nut butter, chicken(!) 

Frequently Asked Questions (FAQ)

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📺 Watch Me Make this Gluten Free Waffles Recipe

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🍳 Recipe

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