Gluten Free Waffles
These healthy Gluten Free Waffles are perfectly crisp on the outside and soft and fluffy on the inside. They are made with a combination of oats, almond milk, banana and eggs, all easily whipped up in the blender. Top them with fresh berries and a drizzle of maple syrup for the best breakfast or brunch!
If you or your family are a fan of waffles, you have to try this recipe. It is the healthier waffle version but you would never know it. It is so delicious. I make this for my guests as well and no one can tell they’re gluten free. Frequently they ask me for the recipe. All you need is a blender and few staple ingredients. This is my go to for waffles. I love it!— Coach Maggie Kim
Nothing beats homemade waffles for breakfast! And these Gluten Free Waffles made with simple ingredients are not only nutritious, but they’re incredibly tasty too. Add some sliced strawberries, blueberries, a sprinkle of chopped almonds, a drizzle of almond butter and a little maple syrup and you have one dreamy breakfast. If you have leftovers, you can keep them in the fridge (or freezer) and toast them the next day. It’s a full-blown love affair I’m having with this waffle recipe! Give it a whirl and you’ll see exactly what I’m gushing about.
Why you should make this recipe
- Quick & easy to make. Combine wet ingredients and dry ingredients in a blender, blend and pour onto a waffle maker and cook. Ready to eat in just about 10 minutes!
- Perfect texture. These cook up golden brown with a nice crisp exterior and soft center.
- Healthy. These are made with good-for-you ingredients that will keep you satisfied all morning long.
- Make ahead. We love to make double batch and freeze them for no-fuss mornings throughout the week.
- Delicious! These are naturally sweetened with banana and have the best flavor. SO good!
This recipe calls for simple ingredients you most likely have on hand. The addition of a ripe banana acts as a natural sweetener, gives the waffles flavor and adds moisture without adding any extra fat. Here’s a note on each of the ingredients:
- Oats. Instead of using regular flour or a gluten-free flour blend, these are made with old-fashioned rolled oats! Use certified gluten-free rolled oats to keep these gluten free.
- Milk. Any milk variety works. I typically use a dairy-free milk, like unsweetened almond milk or cashew milk.
- Vanilla extract & cinnamon. For a boost of flavor!
- Eggs. You’ll need two eggs to help with binding, give the waffles structure and ensure they cook properly.
- Banana. Use a ripe banana with brown to black spots for the most flavor and extra sweetness.
- Baking powder. To ensure these have plenty of fluff.
- Sweetener. We usually don’t add any sweetener to the batter because adding a drizzle of maple syrup is enough sweetness, but feel free to add a packet of stevia or a tablespoon or two of sugar or maple syrup.
How to make this recipe
This gluten-free waffle recipe is super easy and is made with just seven key ingredients. These also come together super fast, in your blender. Here’s the simple method:
For full, printable instructions, reference the recipe card at the bottom of the post.
- Blend ingredients. The recipe is pretty straight forward – it’s just a matter of throwing all ingredients into a blender and blending for only a few seconds and just until the batter is smooth.
- Heat waffle iron. If you notice that the batter is overly thin, let it rest for about 5 to 10 minutes to give the oat flour time to soak up all the moisture. While the batter rests take this time to heat and grease the iron and then you’re all set.
- Cook and enjoy. Use a 3/4 cup measuring cup to pour batter mixture onto iron. Cook on the highest setting and a little longer from when the iron goes off, so the waffles are a little crispier, otherwise these will be very soft. Top with plenty of maple syrup and berries, then serve and enjoy.
- Cook time. Cook for around 5 minutes. Once there is no longer steam coming from the waffle maker, the waffles are generally ready to remove. For a crispier crust, leave them a minute or two longer before removing.
- Don’t have a waffle iron? You better get one asap! Mine was really cheap, but works like a charm and has been going for over 10 years. It’s similar to this waffle iron on Amazon.
- If you’d like to keep the waffles warm while you’re making the whole batch, heat your oven to 200ºF and place a large sheet pan inside to transfer them to while you’re cooking.
- Make ahead. This waffle batter can be made in advance. You can refrigerate the batter for up to 4 hours before you plan to use it.
- Toppings. These gluten-free waffles are good enough to eat plain, but are especially delicious topped with extras like berries, chopped nuts, almond or peanut butter, whipped cream, powdered sugar, jelly, syrup, chocolate… the possibilities are endless!
I love these as is, but you can enhance them by adding about 1/4 cup of mix-ins to the batter. I also suggest adding some fun and delicious toppings. Here are some options:
- Chopped nuts
- Mini chocolate chips
- Almond or peanut butter
- Dried fruit
- Shredded coconut
Frequently asked questions
Typically the batter is made from all-purpose flour, milk, sugar, butter, and eggs with vanilla extract and salt for flavoring. In this particular recipe, we’re making them gluten free by substituting oats for the flour.
While these don’t taste quite like my classic buttermilk waffles, they are delicious. They have a subtle banana flavor and a nice fluffy texture.
Both waffle and pancake recipes share some of the same basic ingredients, like eggs, milk and flour, but with most recipes their batters are not exactly the same. However, this is pretty much the exact recipe that I use for my gluten free pancake recipe.
- Storing leftovers. These will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To keep in the refrigerator, store them in an airtight container. To store waffles in the freezer, wrap them individually in plastic wrap, then place all the wrapped waffles in a large freezer bag.
- Reheating. For best results, reheat in the toaster oven. They will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time. I find that with my toaster oven, a refrigerated waffle needs to toast for 5 minutes, and a frozen waffle will cook in 7 minutes.
More healthy breakfast recipes
- Fluffy Yogurt Pancakes
- Spinach Mushroom Frittata
- Baked Blueberry Donuts
- Healthy Banana Bread
- Banana Baked Oatmeal
If you try this recipe, let me know! Leave a comment and if your family loves these as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Gluten Free Waffles
- 2 cups old-fashioned rolled oats, gluten free as needed
- 1 cup unsweetened vanilla almond milk or other milk
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1 medium ripe banana
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 packet stevia or other preferred sweetener (optional)
- Optional toppings: almond/peanut butter, coconut butter, coconut oil, honey, maple syrup and/or fresh fruit
- Preheat waffle iron and spray with cooking spray.
- Blend all ingredients in a blender until almost smooth. If the batter seems overly thin, let it rest for about 5-10 minutes to give the oats time to soak up all the moisture.
- Pour about 3/4 cup batter onto waffle iron. Allow waffle to cook. I cook mine on the highest setting and a little longer from when the waffle iron goes off, so the waffles are a little crispier, otherwise these will be very soft.
- Continue with the rest of the batter. Depending on the size of your waffle iron, recipe should make about 4 waffles. Enjoy with your favorite toppings!