Egg-Free Paleo Waffles (gluten-free and dairy-free)
These delicious almond flour waffles are perfect for an egg-free breakfast. They require simple ingredients and are free from grains, gluten, eggs, and dairy. They freeze well and are perfect for prepping.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Dairy-Free, Egg-free recipe, gluten free, Grain-free, No egg paleo breakfast recipe, paleo waffles
Servings: 3
- 1 cup Blanched Almond Flour
- 1/2 cup Tapioca Flour packed
- 1 tbsp Avocado Oil
- 2 tsp Baking Powder
- 1/2 cup Almond Milk or Coconut Milk
- 1/4 tsp Sea salt
- 1 tbsp Chia Seeds mill these by using a spice or coffee grinder or a blender
- 1 tsp Vanilla Extract or 1/2 tsp vanilla paste
- 1/2 tbsp Sugar or 1 + 1/2 tsp
- 1/2 tsp Apple Cider Vinegar
Add chia seeds to a spice mill, spice grinder, or coffee grinder and grind into a fine powder.
Add almond flour, tapioca flour, sugar, sea salt, milled chia seeds, baking powder to a mixing bowl and whisk until combined.
Next add vanilla extract, apple cider vinegar, avocado oil, and almond milk to a bowl and mix.
Add liquid to dry ingredient and whisk until combined.
Heat your waffle iron.
My waffle iron goes up to a 5 on the heat setting, and I heat mine at number 4 until the light turns green. Your waffle iron may have a dial that indicates when it is ready and fully heated.
You can use some avocado oil spray if your surface is not non-stick.
Add the mixture to the waffle iron and close until it's cooked through.
Your waffle iron may have an indicator light to let you know when it's done.
Add each cooked waffle to a cooling wire rack so they do not get soggy.
Tips:
Makes 3 large waffles. Double the recipe for a larger batch.
Use a wire rack for airflow so that they don't become soggy.
They freeze well, just separate each waffle with some parchment before freezing.