Tired of pancakes? These Fluffy Grain-free & Dairy-free Waffles are a delicious replacement on weekends or even a busy weekday morning.
I was gifted a waffle maker for Christmas and I don’t know why I didn’t invest in a waffle maker sooner. It’s a total time saver compared to pancake making. No need to stand on your feet keeping an eye on the pancakes to form bubbles and flipping them. The dough is simply poured into the waffle maker, you close the lid and while the waffle is cooking you can spend time making your favorite tea or coffee. The best part is that it is unlikely to burn the waffles.
Ingredients you will need to make these Fluffy Waffles:
- A mixture of almond, arrowroot, tapioca, and coconut flours – you can double or triple the mixture and have it ready the next time you want to make waffles or muffins, it saves time!
- Allulose sweetener – I like allulose, because it doesn’t have any aftertaste, doesn’t increase the glycemic index, and makes the sweets nice and soft.
- Baking soda and baking powder – always choose aluminum-free baking powder and organic food-grade baking soda.
- Salt – I prefer Celtic salt for the mineral content or Himalayan salt.
- Cinnamon – Cinnamon is optional, if you prefer to have cinnamon-flavored waffles.
- Eggs – Choose omega-3 or pasture-raised.
- Plain coconut yogurt – My favorite brand is Cocojune, it doesn’t have any additives or gums.
- Almond milk – Always use unsweetened one, either original or with vanilla. I prefer the Silk brand.
- Coconut oil – Use melted coconut oil for a dairy-free option, or organic grass-fed butter or ghee if you tolerate dairy.
- Vanilla extract – Choose pure vanilla extract from real vanilla beans, not vanilla-infused flavor.
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Fluffy Grain-free & Dairy-free Waffles
For Approximately 6 waffles:
- 1- 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp salt
- 2 Tbsp Allulose
- 2 large eggs, beaten
- 1 cup plain coconut yogurt
- 1/2 cup almond milk
- 3 Tbsp melted coconut oil, ghee, or grass-fed butter
- 1 tsp vanilla extract
- In a mixing bowl mix flours, cinnamon, baking powder, baking soda, salt, and allulose.
- Whisk the eggs in a separate bowl and add to the bowl with dry ingredients.
- Add coconut yogurt, almond milk, and vanilla extract.
- Melt coconut oil or butter, add to the bowl.
- Mix it all together until well combined.
- Preheat the waffle maker, you don’t have to grease it.
- Pour about 1/2 cup of the dough into the preheated waffle maker and close the lid.
- The waffle will be ready in about 3 minutes or until you don’t hear any noise coming from the waffle maker.
- Remove the waffle from the waffle maker and place it on a plate.
- You can sprinkle the waffle with a little bit of Swerve powdered sweetener and in-season or frozen fruit like blueberries or use Lakanto Maple-flavored syrup or Yacon syrup for sweetening.
Storing: You can store cooked waffles in the fridge for up to two days and reheat them in the waffle maker when ready or freeze them. You can also store the leftover dough in the fridge for the next day.
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