Simple and delicious, these waffles are soft on the inside and crispy on the outside. Gluten and dairy free these cinnamon waffles are perfect for breakfast, brunch or an evening dessert topped with some coconut ice cream or coconut whipped cream.
I’ve been staying away from wheat, chocolate, sugar and dairy over the past few weeks as I am trying to minimize inflammation in my spine, as I have developed a whole slew of issues (sciatica, scoliosis and possible spinal degeneration (aka – osteoporosis). Reducing inflammation in my spine is my main priority, but I still want to have a treat for breakfast every now and then. These waffles hit the spot and the cinnamon kick does wonders for balancing blood sugar.
Top with fresh berries, sliced bananas, chopped nuts like pecans or walnuts. Drizzle with coconut nectar or maple syrup and perhaps indulge in a bit of coconut whipped cream.
You can also eat them as is, they are still delicious.
Will be whipping up a savoury batch soon so stay tuned.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #holistickenko on Instagram. Have the most amazing day and I hope you enjoy these waffles as much as I do!
Cinnamon Gluten-free Waffles
Crunchy on the outside, fluffy on the inside. They are easy to whip up and a perfect way to start your morning!
- 1 cup white rice flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ceylon cinnamon
- 1 tbsp apple cider vinegar
- 2 cups almond milk (unsweetened)
- 1/4 cup coconut oil at room temperature
- 1/4 cup coconut butter melted
- 2 eggs or flax eggs
- 1/4 cup coconut sugar
Combine all the dry ingredients into a large mixing bowl, rice flour, coconut flour, arrowroot flour, baking powder and soda as well as the cinnamon, salt and coconut sugar. Whisk to combine. Set aside.
In a large measuring cup, measure out 2 cups of unsweetened almond milk. Add in the 1 tbsp of apple cider vinegar and let it sit on the counter for a couple of minutes (3-5)
After the almond milk has set with the apple cider vinegar add in the eggs. Whisk gently and pour the combined mixture into the dry ingredients.
Measure out the coconut oil and butter and add to the large mixing bowl. Whisk all the ingredients until well combined.
Preheat waffle maker until it beeps (5 minutes or so) while the batter rests. it will expand a bit due to the apple cider and baking soda. As the coconut flour soaks up the almond milk the batter will thicken up.
Cook on low to medium-low ( I set my waffle maker to 2 (and it goes all the way to 6). It may take a little longer for the waffle to be done but it will be fully cooked. Test out the first waffle and see if you need to adjust the temperature.
Once the waffle iron is preheated add 1/2 – 3/4 cup of batter to your waffle maker and cook until crispy.
Remove the cooked waffle and place it on a cooling rack. You can also place them into the oven to stay warm set if for around 150F. The batter makes 8 small waffles or between 5-6 larger waffles, though it is dependant on the size of your waffle maker.