These dairy free waffles are light, sweet, and have just the slightest hint of vanilla. They’re a great addition to your breakfast and can be easily made in advance and frozen for those busy weekday mornings. They are SCD and Paleo which means they’re free of gluten, grains, dairy and refined sugar!
Hi friends! I’ve shared with you before about my love for all things breakfast. I just find nothing better then waking up to a healthy, filling meal that’s going to get my day off on the right foot. I mean, is there anything worse then starting the day off hungry? I don’t think so. No need to be hangry (hungry + angry) first thing in the morning. These waffles are here to save the day!
They have a subtle vanilla flavor and are wonderful to have either plain or topped with the fruit of your choice. I enjoy mine with fresh berries, a big dollop of cashew cream, and a drizzle of cinnamon honey syrup.
These guys even freeze beautifully! I like to make a big batch on the weekends and put the leftovers in the freezer; each waffle separated by parchment paper. Then if I’m running low on time during the week or just don’t feel like cooking, I pull one out and either defrost in the microwave or put it in my toaster. Easy peasy!
I typically bake with almond flour, but I used coconut flour for this recipe. Quick note…almond flour and coconut flour CANNOT be easily substituted for one another. Coconut flour requires much LESS flour and much MORE moisture then any other flour. Unfortunately there’s no easy 1:1 substitution for coconut flour.
To begin, you’re going to heat up your waffle maker and make sure it’s greased according to the manufacturers instructions (to ensure that the waffles don’t stick). Next, you’re going to whisk all of your ingredients in a large bowl until they’re well combined. Then, you’re going to let the batter sit for a few minutes to give the coconut flour a little time to absorb all the moisture.
Speaking of moisture, coconut flour sucks up LOTS of it, which is why you might be surprised by the amount of eggs and liquid this recipe takes. Trust me and use it all.
The amount of batter you pour into your waffle iron is going to depend on its size. If you have a smaller one like myself, you’ll use about 1/2 cup of batter per waffle. Each waffle cooks for 5 to 7 minutes over medium heat until lightly browned.
Gently take the waffle out of the waffle iron and repeat until the batter is gone. Serve with your favorite toppings and enjoy!
Here are more breakfast recipes!
- Spiced Waffles with Apple Compote
- No Oats Cauliflower Oatmeal
- Homemade Breakfast Sausage
- Savory Squash Waffles
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 1 cup coconut flour
- 1 tsp baking soda
- 8 large eggs
- 1/2 cup honey
- 3/4 cup non-dairy milk
- 2 Tbsp vanilla extract
Oil the waffle maker according to the manufacturers instructions. Preheat the waffle maker to medium heat.
In a large bowl whisk together the wet ingredients. Add the dry ingredients and whisk until well combined and smooth.
Allow the batter to rest for 2 minutes before whisking again.
Ladle the batter into the waffle maker and cook until golden brown. About 5 to 7 minutes.
*The calories calculated in the recipe are an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen
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