
The best crispy gluten-free waffles (diary free)
My kids and I absolutely love waffles, whether for breakfast, dessert, or as a quick treat for guests. I have to admit that it took me quite a while to develop the perfect recipe. I wanted the waffles to be as delicious and crispy as traditional wheat waffles. After many attempts, I finally achieved a result that even satisfied my picky husband. These waffles are crispy, aromatic, and contain no oil, refined sugar, or gluten. The addition of coconut milk gives them the perfect richness—no one will even guess they are “different”!
Ingredients:
- 1 can of coconut milk (400 ml)
- 1 medium egg
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder (aluminum-free)
- 1 ¼ cups gluten-free flour (with xanthan gum)
- A pinch of salt
Baking Instructions:
- Preparing the batter:
Place all the ingredients in a blender and blend until smooth. It’s that simple!
- Baking:
Preheat the waffle iron. Bake the waffles for about 5-6 minutes (set a timer!). Resist the temptation to open the waffle iron during baking – the waffles might collapse. If you shorten the baking time, the waffles won’t be crispy.
- After baking:
Remove the waffles and place them on a cooling rack. Serve while warm. You can serve with your favorite toppings, such as fresh fruit, maple syrup, or coconut yogurt.

Note:
If you use xylitol, the waffles may be less crispy than with coconut sugar!
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