The Ultimate Fluffy & Crispy Gluten-Free Dairy-Free Waffles: A Healthy One-Bowl Recipe
Welcome to your new favorite breakfast! This incredible gluten-free and dairy-free waffle recipe redefines what healthy eating can taste like. Crafted with only simple, real food ingredients, and thoughtfully made with no added sugar, these waffles are a game-changer for anyone seeking a wholesome yet indulgent start to their day. Imagine a waffle that is perfectly fluffy on the inside, with a delightfully crisp outside – all ready in less than 30 minutes and requiring just one bowl for minimal cleanup. It’s the ideal solution for busy mornings or leisurely weekend brunches.
These versatile waffles pair beautifully with a variety of sides. For a truly well-rounded and nutritious breakfast, consider serving them alongside a savory quiche with sweet potato crust, a light and flavorful dairy-free frittata, or simply with a generous bowl of fresh fruit. Whether you’re navigating dietary restrictions or simply aiming for cleaner eating, these waffles offer a delicious and satisfying experience without compromise.
Don’t just take our word for it! Here’s what one happy reader had to say:
“The best gluten-free waffles I’ve ever had!!” – Ann
Why These Waffles Will Become Your New Favorite
I’ve spent countless hours perfecting this recipe, experimenting with various flour combinations and natural sweeteners, and I can honestly say, this is the absolute best gluten-free & dairy-free waffle recipe I’ve ever created (yes, I might be biased, but I truly believe it!). These waffles strike the perfect balance – they’re wonderfully cakey and soft on the inside, yet wonderfully crisp on the outside, exactly what a perfect waffle should be. But beyond their irresistible taste and texture, there are so many reasons to fall in love with them:
- No Refined Flours: Say goodbye to processed white flours! Our recipe champions wholesome ingredients by using only oat flour and almond flour. This smart blend not only provides a superior texture but also boosts the nutritional profile of your waffles. Oat flour lends a delightful chewiness and subtle sweetness, while almond flour contributes moisture and a rich, nutty depth. For the freshest results and to ensure gluten-free certification, I often make my own homemade oat flour. If you’re in need of a nut-free option, you can easily adapt my delicious oat flour pancake recipe and cook the batter in your waffle iron for equally fantastic results.
- No Added Sugar: We let nature do the sweetening! Instead of refined sugars, this recipe gets its delicate sweetness from just one ripe banana. This keeps the waffles naturally delicious and healthy, making them a guilt-free treat for any time of day. It’s a wonderful way to enjoy a sweet breakfast without the sugar crash, perfect for maintaining steady energy levels.
- Excellent Source of Protein: Thanks to the intelligent combination of almond flour and oat flour, each serving of these waffles delivers a generous 13 grams of protein! That’s right – no protein powder needed to get a significant protein boost. Protein is essential for satiety, muscle repair, and sustained energy, making these waffles an ideal choice to keep you feeling full and energized throughout your morning. For more high-protein breakfast ideas, check out my chocolate protein pancakes and banana protein muffins.
- Perfect for Freezing & Meal Prep: These waffles are an absolute dream for meal prepping. They freeze beautifully, making it incredibly easy to have a healthy, homemade breakfast on hand whenever you need it. Simply pop a frozen waffle into the toaster, and it comes out just as good, if not better, than freshly made – crispy on the outside and warm on the inside. This convenience makes busy mornings a breeze! My almond flour blackberry muffins are also excellent for freezing, offering another great option for quick, healthy grab-and-go breakfasts.
- One-Bowl Wonder: Who loves a pile of dishes after breakfast? No one! This recipe simplifies cleanup by requiring only one mixing bowl from start to finish. This streamlined process means you spend less time scrubbing and more time enjoying your delicious, healthy waffles.
Essential Ingredient Notes for Perfect Waffles
Getting the right ingredients is key to achieving the perfect texture and flavor for these gluten-free and dairy-free waffles. Here are some specific notes to help you select the best components for your batch:
- Almond Flour: This is crucial for the tender crumb and nutty flavor. Make sure you use fine almond flour and NOT almond meal. Almond flour is made from blanched, finely ground almonds, resulting in a lighter texture that’s ideal for baking. Almond meal, on the other hand, is coarser and includes the almond skins, which can lead to a denser, more rustic waffle.
- Non-Dairy Milk: For a true dairy-free experience, any plain and unsweetened non-dairy milk will work beautifully. I most frequently use unsweetened almond milk for its neutral flavor, but oat milk, cashew milk, or even a light coconut milk beverage (not the canned full-fat version) are excellent alternatives. Just ensure it’s plain and unsweetened to control the overall sweetness of the waffles. If dairy isn’t an issue for you, regular cow’s milk can also be used.
- Oat Flour: This provides structure and a lovely earthy flavor. If you’re baking for someone with celiac disease or a gluten sensitivity, it is absolutely essential to use certified gluten-free oat flour. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, and rye, leading to cross-contamination. Always look for the “certified gluten-free” label. As an added tip, I find it incredibly simple and cost-effective to make my own oat flour at home from certified gluten-free rolled oats.
- Banana: The riper your banana, the sweeter and more flavorful your waffles will be. Look for bananas with plenty of brown spots on the peel; these indicate a higher sugar content and a softer texture, making them easier to mash and integrate into the batter. I often use a frozen banana that has been thawed, as freezing enhances its natural sweetness and makes it incredibly soft for mashing.
- Coconut Oil: This healthy fat contributes to the crispness and a hint of tropical flavor. When shopping, you’ll see both refined and unrefined coconut oil. I personally prefer unrefined (virgin) coconut oil because it undergoes less processing, retaining more of its natural nutrients and a distinct coconut aroma. However, either refined or unrefined can be used in this recipe. Refined coconut oil has a more neutral flavor, which some prefer. I typically buy Nutiva Virgin Coconut Oil.
- Tapioca Starch (or Flour): Often interchangeable, tapioca starch is essential for achieving that desirable light and crispy texture in gluten-free baking. It helps to bind the ingredients and provides a slight chewiness.
- Baking Powder & Salt: These leavening agents ensure your waffles rise beautifully and have that airy, fluffy interior, while salt balances the flavors.
- Egg: Acts as a binder and provides structure, contributing to the perfect texture of the waffles.
- Pure Vanilla Extract: Enhances all the other flavors, adding a warm, comforting note to the waffles.
A complete list of ingredients with precise measurements can be found in the recipe card below. The above notes are designed to provide specific guidance for selecting the best ingredients to ensure optimal results.
Helpful Ingredient Substitutions
Don’t have every ingredient on hand, or need to accommodate other dietary needs? No problem! Here are some simple substitutions you can make without sacrificing flavor or texture:
- Tapioca Starch/Flour: If you don’t have tapioca starch, arrowroot starch is an excellent 1:1 substitute. Both perform similarly in creating a light, crisp texture in gluten-free recipes.
- To Make Vegan: To transform this recipe into a completely vegan delight, you can easily substitute the egg. A flax egg (made by combining 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then letting it sit for 5 minutes until thickened) works wonderfully as a binder. Alternatively, you can use your favorite commercial egg replacement product, following the package instructions for one egg equivalent.
- The coconut oil can be flexibly replaced with other healthy fats. Good alternatives include melted vegan butter for a richer flavor, neutral-tasting avocado oil, or even light-flavored extra-virgin olive oil for a slightly fruitier note. Choose an oil that complements your preferred flavor profile.
- Sweetener Options: While ripe banana provides natural sweetness, if you prefer a sweeter waffle or don’t have a very ripe banana, you can add 1-2 tablespoons of maple syrup or a small amount of date paste to the wet ingredients.
- Flour Alternatives: While the oat and almond flour blend is ideal, if you’re looking for other nut-free gluten-free options, you could experiment with a certified gluten-free all-purpose flour blend, though the texture may vary.
Step-by-Step: How to Make Gluten-free & Dairy Free Waffles
Making these delicious waffles is incredibly straightforward, especially since it’s a one-bowl recipe! Follow these simple steps to achieve fluffy, crispy perfection every time:
Step 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly whisk together all your dry ingredients: almond flour, oat flour, tapioca starch, baking powder, and salt. Mixing them well ensures even distribution of the leavening agents and prevents clumps in the final batter. Once combined, create a small well in the center of the dry mixture. This little trick makes it easier to incorporate the wet ingredients smoothly.
Step 2: Add Wet Ingredients and Mix. Pour all the wet ingredients – the mashed banana, melted coconut oil, egg, dairy-free milk, and vanilla extract – directly into the well you created in the dry ingredients. Before mixing everything, whisk just the wet ingredients together briefly in the well. Then, gently fold and mix all ingredients together until just combined. Be careful not to overmix! A few small lumps in the batter are perfectly fine and often lead to a more tender waffle.
Step 3: Cook the Waffles. Preheat your waffle iron according to the manufacturer’s instructions, typically to medium-high heat. Once hot, use a ½ cup measuring cup (or adjust the amount based on your specific waffle iron’s size) to scoop and pour the batter evenly into the center of the pre-heated waffle iron. Close the lid and let the magic happen!
Step 4: Remove and Repeat. Cook until the waffle is beautifully light brown and wonderfully crispy. Cooking times will vary depending on your waffle iron, but generally, it takes 3-5 minutes. Once done, use a fork or a non-scratch utensil to carefully remove the cooked waffle. Place it on a wire cooling rack (not on a flat plate!) to prevent it from getting soggy. Continue this process until all the batter has been used.
Finally, the best part – enjoy your freshly made waffles with your favorite toppings! I personally love spreading them with creamy nut butter and piling on fresh berries like blueberries and blackberries. And if I’m feeling extra decadent, a drizzle of pure maple syrup or a dollop of homemade coconut whipped cream takes them to the next level. Get creative and make them your own!
Expert Tips for Unbeatable Crispy Waffles
Achieving that coveted crispy exterior while maintaining a fluffy interior is the hallmark of a great waffle. Here are my top tips to ensure your gluten-free and dairy-free waffles come out perfectly crispy every time:
- Preheat Your Waffle Maker Thoroughly: Patience is key here! Make sure your waffle iron is fully preheated to medium-high or high heat before you add any batter. A hot iron ensures that the waffle batter instantly starts to crisp upon contact, creating that perfect golden crust. You should hear a satisfying sizzle when the batter hits the hot plates – that’s your sign it’s ready!
- Cool on a Wire Rack: As tempting as it is to stack warm waffles, resist! After cooking, immediately transfer your waffles to a wire cooling rack. This allows air to circulate all around them, preventing steam from getting trapped underneath and turning your crispy waffles into a soggy mess. The wire rack is essential for maintaining their delightful crunch.
- Allow Your Waffle Maker to Reheat: Between each waffle, give your iron a minute or two to recover and heat back up to its optimal temperature. If you add batter too quickly, the iron’s temperature will drop, resulting in unevenly cooked and less crispy waffles. A consistent temperature ensures each waffle cooks perfectly and crisps up nicely.
- Crisp in the Oven: If you’re making a larger batch or want to ensure maximum crispiness for waffles that have cooled slightly, your oven is your friend. Preheat your oven to 225°F (107°C). Place the cooked waffles in a single layer on a wire rack set over a baking sheet, then bake for 5-7 minutes. The low heat helps to evaporate any moisture and re-crisp the exterior without overcooking the inside.
- Don’t Overfill the Iron: While it’s tempting to maximize each waffle, overfilling your waffle iron can lead to uneven cooking and a less crispy result. Stick to the recommended ½ cup of batter per waffle (or your iron’s specific recommendation) to allow for proper expansion and consistent crisping.
- Don’t Peek Too Early: Opening your waffle iron too soon can disrupt the cooking process and prevent the waffle from forming a solid, crispy crust. Wait for the steam to significantly reduce or stop, and for your waffle iron’s indicator light to signal it’s done before lifting the lid.
Effortless Reheating & Freezing for Meal Prep
These gluten-free and dairy-free waffles are not just delicious; they’re also incredibly convenient for meal prepping. Make a big batch, and you’ll have healthy breakfasts ready to go for days or even weeks!
To Freeze: To ensure your waffles stay fresh and prevent freezer burn, allow them to cool completely to room temperature before freezing. This is a critical step to avoid ice crystals. Once cooled, place a piece of parchment paper between each waffle if stacking them, then transfer them to a freezer-safe bag or an airtight container. They will keep beautifully in the freezer for up to 3 months, offering a fantastic grab-and-go option for busy mornings.
To Reheat: Reheating these waffles is a breeze, bringing them back to their crispy glory.
- Toaster Method: The simplest way is to pop frozen waffles straight into the toaster or toaster oven. Toast on a medium setting until they are heated through and regain their crispiness. This usually takes just a few minutes.
- Oven Method: For larger batches or if you prefer the oven, preheat it to 350°F (175°C). Place the frozen waffles in a single layer on a baking sheet and bake for 8-10 minutes, or until thoroughly heated and crispy.
- Air Fryer Method: An air fryer also works wonders! Place frozen waffles in a single layer in your air fryer basket and cook at 350°F (175°C) for 3-5 minutes, flipping halfway, until hot and crispy.
⭐TIP: Don’t be shy – be sure to double, or even triple, the batch so you have plenty leftover for freezing! Preparing a larger quantity upfront saves so much time during the week. My chocolate protein banana bread is also an excellent recipe that freezes well, giving you even more healthy options for future meals!
Frequently Asked Questions About Gluten-Free & Dairy-Free Waffles
Here are answers to some common questions you might have about making these delicious and healthy waffles:
The good news is, any standard waffle iron will work perfectly for this recipe! Whether you have a classic round waffle maker, a square one, or a Belgian waffle iron that creates deeper pockets, you’ll simply need to adjust the amount of batter per waffle based on the size and style of your iron. For an inexpensive yet highly reliable option, many home cooks swear by Cuisinart Classic Waffle Makers; I’ve personally used mine for years without any issues. If your waffle iron is non-stick, avoid using cooking spray, as this can sometimes build up and actually cause sticking over time. If it’s not non-stick, a light brushing of melted coconut oil or vegan butter will ensure easy release.
Using a classic waffle iron and approximately ½ cup of batter for each waffle, this recipe typically yields about 6 delicious waffles. However, the exact number can vary slightly depending on several factors: the specific size and depth of your waffle iron, how much batter you prefer to use for each waffle (some like thinner, some thicker), and how full you fill the iron. You might end up with a few more or one or two less, so consider the yield an estimate that you can easily adjust based on your equipment and preferences.
Absolutely, yes! This recipe is incredibly adaptable for a vegan diet. To make these waffles completely vegan, you’ll need to replace the egg. The simplest and most effective substitute is a flax egg (or “flaxseed egg”). To make one, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, stir well, and let it sit for about 5-7 minutes until it thickens to a gel-like consistency. This flax egg will act as a binder, just like a chicken egg. You can also use other commercial egg substitute or egg replacer products available in most grocery stores, following the package instructions for the equivalent of one egg.
When it comes to dairy-free milk, you have several excellent options for these waffles, and most work equally well! Almond milk is a popular and great choice due to its neutral flavor and creamy texture, which blends seamlessly into the batter. However, feel free to use any non-dairy milk you prefer, such as oat milk, soy milk, cashew milk, or even a light coconut milk beverage (ensure it’s the thinner carton variety, not the thick canned coconut milk). The most important thing is to ensure your chosen milk is plain and unsweetened to avoid altering the natural sweetness profile of the waffles, which comes primarily from the banana.
Waffles sticking to the iron can be frustrating! This often happens if the iron isn’t hot enough, if it wasn’t properly seasoned or greased (if it’s not non-stick), or if the batter is too thick. Ensure your waffle iron is fully preheated. If it’s not a non-stick model, a light brushing of melted coconut oil before each waffle is crucial. If the batter seems too thick, you can thin it out with 1-2 tablespoons of extra dairy-free milk.
Absolutely! These waffles are incredibly versatile. Feel free to stir in a handful of chocolate chips (dairy-free if preferred), fresh berries (like blueberries or chopped strawberries), a sprinkle of cinnamon or nutmeg for extra warmth, or even finely chopped nuts (if not avoiding nuts). Adding these extras at the end of the batter mixing step ensures they are evenly distributed.
More Delicious & Healthy Breakfast Options to Try!
If you loved these gluten-free and dairy-free waffles, you’re in for a treat! Explore some of my other favorite clean eating breakfast recipes that are perfect for starting your day right:
- Breakfast Burrito Bowls
- Overnight Oats with Frozen Fruit
- Chia Bowl
- Chocolate Baked Oats (no banana)
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. Your feedback helps others discover and enjoy these recipes too. And don’t forget to share a photo of your delicious creation on Instagram or Facebook and mention @CleanPlateMama! I love seeing your culinary masterpieces.
Eat Clean. Be Well!
-Sara
Gluten-free + Dairy-free Waffles
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Equipment
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1 waffle iron
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1 Mixing bowl
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups gluten-free oat flour
- ¼ cup tapioca starch (also called tapioca flour)
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 ripe, mashed banana
- ¼ cup coconut oil, melted (avocado or EVOO also work)
- 1 egg
- 1 ¼ cups dairy-free milk (plain and unsweetened)
- 1 tsp. pure vanilla extract
Instructions
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In a large bowl, add the almond flour, oat flour, tapioca starch, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are well combined.
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Create a small well in the center of your dry ingredients. Add in the mashed banana, melted coconut oil, egg, dairy-free milk, and vanilla. Whisk the wet ingredients together first within the well, then gently mix all the ingredients together until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
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Preheat your waffle iron to medium-high heat. Once hot, scoop ½ cup of batter (adjusting for your specific waffle iron size) onto the pre-heated waffle iron and cook according to your waffle maker’s instructions, typically until golden brown and crispy.
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Use a fork or a non-scratch utensil to carefully remove the cooked waffles from the waffle iron. Immediately place them on a wire cooling rack (not a flat plate) to allow steam to escape and maintain crispiness. Repeat this step for the remaining batter, allowing the iron to reheat briefly between each waffle.
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Serve immediately with your favorite toppings! Enjoy them warm with syrup, fresh fruit, nut butter, or coconut whipped cream.
Notes
- I typically use almond milk, but any plain and unsweetened non-dairy milk will work. Cow’s milk will work too if you aren’t dairy free.
- If your waffle iron is non-stick, do NOT spray with cooking spray (this can actually make the waffles stick over time due to residue buildup). However, if your waffle iron is NOT non-stick, you’ll want to lightly brush or spray it with melted coconut oil or vegan butter before adding the batter for each waffle.
- As this batter sits, it may begin to thicken slightly due to the flours absorbing liquid. If it becomes too thick to pour easily, you can thin it out by adding 1-2 additional tablespoons of dairy-free milk, one tablespoon at a time, until you reach a pourable consistency.
- Waffles are always best enjoyed fresh out of the waffle iron, as they will naturally lose some of their crispiness as they cool. If you’re not serving them immediately, you can keep them warm and crispy by placing them on a wire rack in an oven preheated to about 225°F (107°C). Alternatively, for single servings, simply pop a cooled waffle into the toaster or toaster oven for a quick re-crisp right before eating.
- This recipe makes approximately 6 waffles when using ½ cup of batter per waffle. The exact yield may vary slightly depending on the size and style of your specific waffle iron.
Clean food tips: For the best quality and flavor, I recommend using organic almond flour and organic certified gluten-free oat flour.