bakingglutenfreememories The weekend just doesn’t seem complete without having at least one big breakfast that you don’t have the time to make during the week. However, if you do have the time, it’s alright to make these weekend waffles as weekday waffles, I won’t tell!
This is a good family recipe that we’ve been making for years and that I altered to be gluten and dairy free. I’ve tried a plethora of different flours for this and the combination of almond flour and a gluten free all-purpose flour, is my favorite. The almond flour adds some depth to the flavor and gives it a nice texture that isn’t too doughy or dense! I have had some gluten-free waffles before that were so dense that I thought I would never eat them again. Gluten-free waffles also have the tendency to become too dry which is why I love adding the fluffy egg whites in the batter. Plus, they are unsweetened which is great if you are trying to avoid added sugar!
These weekend waffles are versatile and can be enjoyed with sweet toppings (as pictured) or with savory toppings like egg, avocado, and bacon.
Ingredients You Will Need
- all-purpose gluten-free flour
- fine blanched almond flour
- baking powder
- sea salt
- eggs
- oil
- unsweetened almond milk
These weekend waffles are: free of added sugar, light in texture, good and neutral in flavor for doing savory or sweet waffles, and completely gluten free!
What type of oil should I use?
These waffles taste best with a more neutral tasting oil. So I’d recommend either canola oil or avocado oil.
Can I use a different type of milk?
Absolutely! If dairy isn’t an issue, these waffles are great with regular milk. Otherwise, I’d recommend either unsweetened oat milk or cashew milk.
Topping Ideas
- fresh berries
- chopped nuts
- nut butter: peanut, almond, sunflower seed butter, chocolate hazelnut spread, etc.!
- whipped cream
- chocolate chips and sliced banana
- butter and maple syrup
- an egg and hot sauce
- sliced avocado and egg
- bacon, etc!
Other waffle recipes on the blog to check out are these Blue Corn Waffles and Pumpkin Pecan Waffles!
How to Make Weekend Waffles
First, add all of the dry ingredients together in a large bowl; the flours, baking powder, and sea salt. Whisk the ingredients together.
Next, we will beat the egg whites. So first separate the egg whites from the egg yolks, adding the yolks to the flour mixture and the egg whites to a medium sized bowl or stand mixer bowl. Mix the egg whites on medium speed with a beater until soft and fluffy peaks start to form, as pictured below. Set aside.
Then add the oil and milk to the dry ingredients and mix well with a large spoon. Now pour the fluffy egg whites into the bowl and use a cake batter spatula to gently fold the egg whites in with the batter until it is well-incorporated and fluffy.
Finally, heat up the waffle iron and spoon in about 3/4 cup of batter once the iron signals it is ready. Cook for about 2 minutes on medium-high heat or until your iron notifies you that it is ready. Remove the waffle and repeat until all of the batter is used.
Last but not least, add all of your favorites toppings and enjoy!
Waffles Storage Tips:
- Store in a sealed container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
- These can also be wrapped and kept in the freezer. Just allow enough time for them to thaw and heat them in a toaster to taste warm and fresh!
Weekend Waffles
Ingredients
- 1 ¼ cups gluten free all-purpose flour (I like Pillsbury Best Multi-Purpose Gluten Free Flour Blend)
- ¾ cup fine blanched almond flour
- 3 teaspoons baking powder
- ½ teaspoon sea salt
- 2 eggs, whites separated from yolks
- ½ cup canola oil
- 1 ¼ cups unsweetened almond milk or other dairy free alternative
Instructions
- In a large bowl, add the flours, baking powder, and sea salt. Use a wire whisk to mix together and work out the clumps.
- Separate the egg whites from the egg yolks, adding the yolks to the dry ingredient bowl and the egg whites to a medium sized bowl or stand mixer bowl.
- Next beat the egg whites until soft, fluffy peaks form. (see above picture)
- Then add the oil and milk to the dry ingredients bowl. Mix well with a large spoon. Using a cake batter spatula, fold in the egg whites until it is well distributed in the batter.
- Heat up your waffle iron and spoon in about 3/4 cup of batter, for medium sized waffles.
- Cook for about 2 minutes on medium high heat or until your waffle iron notifies you it is done. Remove the waffle and repeat until all of the batter is gone.
- Finally, add your toppings.
My goodness! That’s wonderful! Thank you for sharing.
Thank you so much for your review! I’m very happy you enjoyed it!
This is my new obsession. Completely satisfies the warm weather ice cream cravings.
Thank you so much for your feedback, Courtney! I am very happy that everyone enjoyed them!
You are welcome! Thank you for the review!