Whoa! Delicious and scrumptious Eggless Waffle Recipe alert! (Gluten Free, Dairy Free, and Paleo)!
I see crispy, tasty, healthier waffles in your future.
Egg or No Egg In Your Crispy Grain Free Waffles?
an egg will work in this recipe. They are both great; however, the flax egg seems to come out a bit crispier. In this recipe, I used Blanched Almond Flour and Organic Tapioca Flour. As you can see from the photos, they worked out well and I can tell you they taste great too! This fantastic waffle maker made the perfect round waffles you see in the photo above. Small, compact, inexpensive and easy to store!
Eggless Waffles Without Eggs Or Milk:
Making a flax or chia egg is so simple. A flax egg functions the same way as an egg would in most recipes. Note: they can’t be substituted in all recipes because sometimes the recipe will not turn out well. But, good news – they work in this one. As I am recipe testing, I like to try a flax egg in recipes where I believe I will have success.
So, to make a flax or chia egg, you will need to grind one tablespoon of flax or chia seeds. Then place the ground flax or chia seeds in a small dish. To this, add 3 tablespoon water. Stir to mix up a little and wait 10 minutes. The mixture will congeal and should resemble an egg! Now it is ready to use in your recipe!
Flaxseeds have been around a very long time and are reported to have amazingly great health benefits. Which is a reason I am always looking for ways to add more to my diet. Some of the benefits are that they are a great source of fiber, have omega 3 fatty acids, may be good for heart health, cancer prevention, cholesterol, inflammation reduction, diabetes and more.
Notes: I prefer organic golden flax seed and organic chia seeds when I make a flax egg.
Why Not Make Your Own Gluten Free Baking Powder?:
Did you know I have a recipe for homemade baking powder on the site? It is my go-to for all the recipes I make. I use pumpkin puree in this recipe, but it is meant as an oil replacement and there is not a strong pumpkin flavor. Try these delicious Pumpkin Waffles with a true pumpkin spice flavor.
Eggless Waffle Recipe:
For a larger Belgian style crispy grain free waffles, this waffle iron is the kind that flips over during the cooking process so that waffles cook evenly throughout. I usually put a timer on for about 2-3 minutes per side. Pull the plug of the waffle iron if you use a fork to pop your waffle out. I keep a plastic fork on hand for just this purpose.
Related:
Delicious Chocolate Chip Muffins
Enjoy these waffles with your favorite toppings – fruit, berries, maple syrup, coconut whipped cream. You could even top with a poached or fried egg. Yum!
Check out this post for the recipe and tutorial for Coconut Whipped Cream!
I hope these become your favorite crispy waffles! 🙂
p.s. – I love seeing your photos of my recipes on Instagram. If you make a recipe and post a photo, tag me!
I love this eggless waffle recipe. The waffles are grain, gluten and dairy free.
- 1 cup blanched almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder (homemade recipe on the site)
- 1 flax egg
- 1/2 cup unsweetened almond milk
- 1 teaspoon lemon juice
- 2 tablespoon maple syrup*
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree*
- Pinch fine sea salt
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Preheat waffle maker
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To make flax egg: in a small bowl, add one tablespoon ground flaxseed and 3 tablespoons water. Stir to combine and let sit about 10 minutes until the mixture becomes egg like. It's magic!
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In a medium-sized mixing bowl, add the first 3 ingredients (almond flour, tapioca starch and baking powder and whisk out all lumps.
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In another mixing bowl, add almond milk, lemon juice, maple syrup, vanilla extract, pumpkin puree and sea salt. Mix well to combine.
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Add the dry mixture to the wet mixture and mix well.
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Scoop batter into waffle iron according to manufacturer directions. What works for me: I use a large ice cream scoop because it is the exact measurement needed per quadrant.
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This recipe makes about 11 quadrants or 2 - 2 waffles.
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Since I have a waffle iron that flips over (love it!) - I cook for 2 minutes on one side and 3 on the other and it worked perfectly.
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Note: this recipe can also be made using an egg for the flax egg. The texture is slightly different (both are great). When I use an egg, I adjust the cooking time to 2 minutes on one side and 1 minute on the other (flip over).
*Substitutes for the pumpkin puree - applesauce and banana work well. They both give a subtle flavor of either banana or apple to the waffle.
*Optional - leave the maple syrup out for a savory waffle. I occasionally do this when I make an egg sandwich with the waffles (e.g. waffle egg sammy -so good!).
*These waffles are great toasted with a spread of almond butter and your all fruit jam!
Tip: Make Ground Flaxseed Ahead and Store:
I prefer organic golden flax seed for making flax eggs. They seem to come out fluffier. It’s best to grind the flax seed fresh for flax eggs; however, if I know I have several recipes to make within a few days, I may grind up a batch and store in the refrigerator and use as needed. I have had no problems/issues with this method. 🙂
Easy to Pin It Strip:
Grain, gluten, and dairy-free? Welcome to your place for easy, delicious recipes that everyone will love and request over and over!
these look amazing! the flavours sounds perfect for a waffle and you can really add so much to it!!
These look amazing! We like our waffles crispier so I will definitely use the flax method!
Pretty! And pretty slick tricks for replacing the typical ingredients into a healthier waffle!
The older I get, the crispier I like my waffles, so these sound divine! I’ve never tried to make grain-free waffles before. I’ll have to give these a try.
Great recipe, pinned this, I’m glad I found a solid grain free waffle recipe, thank you for sharing!
how do you make the baking powder
Hi Edie – here’s the link to the recipe. http://24carrotkitchen.com/how-to-make-your-own-grain-free-cornstarch-free-baking-powder/
I just made these this morning. Without a doubt, these are the best waffles I’ve ever made and definitely one of the best I’ve ever eaten. They’re super crispy and have a delicious flavor. It’s like eating a waffle cone! I did use banana puree instead of pumpkin (my pumpkin puree is frozen, and I was too lazy to defrost it this morning), and I used water instead of almond milk (didn’t have any milk on hand, and too lazy to make it!). As an added bonus, I didn’t even have to grease my waffle maker! They were perfect and so tasty, and I want to make them for everyone now! Wonderful recipe! Thanks for sharing!
Hi Julie, Thank you so much for your comment! So glad you loved the waffles! Thank you for sharing your substitutions; they are awesome, and, I will be trying them out soon. 🙂
These look AMAZING! I am always looking for eggless recipes. Bookmarking to try soon. Thanks for the recipe
Thanks Oriana!
These waffles look terrific! Love that you gave a vegan option…and I’m all for crispy waffles so that works in my favor! 🙂
Thanks Jenn!
I eat grain-free most of the time, so totally loving these waffles. They look delicious!
Thanks Lisa!
I know everyone always talks about fluffy waffles…but crispy ones get me every time….that light crunch with syrup, oh my heavens!
Thanks Saarah!
I love waffles and crispy the better for me. These look so amazing. I cannot wait to try..
Thanks Veena!
I recently went grain-free due to health reasons and after hours of researching, I found these waffles and I’m so happy I did! I made a big batch this morning and I was pleasantly surprised at the flavor and crispy texture. The first time I made it, I actually forgot the egg and it still turned out amazing! Love, love, LOVE this recipe!!!
Hi May – so happy to hear you love these waffles! It is interesting that it worked without the egg too! I am continually creating new recipes and hope you find others you enjoy! 🙂
When I made the waffles, they cooked really nice on the outside, however they were still very doughy on the inside.
Oh, this has not happened to me. Are you sure they were cooked long enough? 🙂
These turned out great! I used arrowroot starch because I was out of tapioca flour. It’s so hard to find egg-free waffles. I’m so glad I found this one!
Thanks Mikaela! So glad you liked!