Ain’t No Sugar In My Waffles…. Waffles

September 19, 2013 By Leanne Vogel November 14, 2018

This sugar-free, gluten-free waffle recipe was not intentional.

Originally, I was aiming for a muffin recipe but the batter was too runny and my oven wasn’t cooperating with me. Not wanting to waste my hard work, I poured the batter into my waffle iron, waited 3 minutes, and out popped the most deliciously gorgeous, golden, crispy, amazing waffles I’ve ever seen.

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Ha! I love it when that happens.

I have a habit of sharing spur-of-the-moment recipes on my Instagram page when I’ve created a recipe that is begging to be shared. And these waffles? Were pleading to be shared with anyone who would listen!

I posted the recipe, loads of people tried it, loved it, and so… I decided it was about time I officially shared the goodness of the sugar-free, gluten-free waffle with you.

Psst… follow me on Instagram for a bunch of healthy snack, breakfast, lunch and dinner ideas that never make it to the blog ;)

To print, email or text this recipe, click here.

5.0 from 1 reviews

Gluten-free and Sugar-free Waffles

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2

A crisp gluten-free and sugar-free waffle recipe that includes basic ingredients you probably already have on hand. The end result is a perfectly crisp breakfast, snack or base for your favorite dessert.

Ingredients

Dry

½ cup Bob's Red Mill Gluten-free All Purpose Flour
½ teaspoon gluten-free baking powder
½ teaspoon ground flax seeds
¼ teaspoon gluten-free baking soda

Wet

2 egg whites
¼ cup non-dairy milk
1 tablespoon grape seed oil
½ teaspoon water
½ teaspoon pure vanilla extract

Instructions

Preheat waffle iron to medium-high.
Meanwhile, add dry ingredients to a small bowl. Whisk to combine.
Add in wet ingredients. Stir to combine, removing all lumps with a fork.
Pour half of the mixture into preheated waffle iron and cook for 2-3 minutes, according to your waffle iron.
Repeat with remaining batter.
Serve with melted coconut oil, maple cream or maple syrup, if desired.

Notes

Egg whites: I used actual egg whites from an egg, not from a carton. If you're planning on using carton egg whites, it should be about 3 tablespoons, not 4 tablespoons as the carton may advice.

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