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Sweet or Savory Waffles | Free of gluten, dairy, a…

Sweet or Savory Waffles

  • Author: Joscelyn Abreu
  • Yield: 10 waffles 1x


These delicious waffles can be enjoyed either sweet or savory. Top with fresh fruit and pure maple syrup or sautéed asparagus, a fried egg, and hollandaise sauce!




  • 2 cup gf all purpose flour or regular unbleached all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
  • 4 teaspoons GF Baking Powder
  • 1/4 teaspoon salt
  • 2 eggs, beaten till fluffy
  • 1/4 cup melted coconut oil/butter or olive oil, plus more for greasing pan
  • 1 tablespoon Maple Syrup or Honey
  • 1 3/42 cups of almond milk (depending on your flour blend)

Sweet Waffles:

  • Fruit (mixed berries, sliced peaches, or bananas)
  • whipped coconut cream, optional (recipe below)
  • pure maple syrup, honey, organic powdered sugar, to sweeten
  • toasted almonds and chia seeds for sprinkling, optional

Savory waffles: (per serving)

  • 1/2 tablespoon coconut oil or butter
  • 1 or 2 eggs per serving
  • 46 asparagus spears per serving
  • avocado or uncured turkey bacon, optional
  • salt and pepper
  • waffles
  • hollandaise sauce (recipe below)

Whipped Coconut Cream:

  • 12 cans refrigerated coconut milk (I like using Trader Joe’s Coconut Creamone !important; margin:0px !important;” />)
  • 12 tablespoons honey or maple syrup, to sweeten
  • splash of vanilla, optional

Hollandaise: (yield about 1/2 cup)

  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 1/4 cup unsalted grass-fed butter or refined coconut oil (can use dairy free butter)
  • pinch of salt, optional



  1. Combine flour, baking powder, and salt in a bowl. Add beaten eggs, butter/oil, and maple syrup. Slowly add milk until batter is thick yet pourable. Let sit for a minute or two for the flour to absorb the liquid.
  2. Meanwhile, preheat your waffle iron and lightly grease with some coconut oil or cooking spray. Check the batter and add a little more milk if it has become too thick. Pour batter onto the hot iron and cook until lightly golden. Serve immediately with your choice of toppings.

Whipped Coconut Cream:

  1. Open the can of coconut milk from the bottom. Dump out the liquid (if any) and place the remaining hardened coconut cream into a mixing bowl. Add 1/2-1 tablespoon honey or maple syrup and beat with an electric mixer or wire whisk until fluffy. Beat in vanilla, if using. Keep refrigerated until ready to use.


  1. In small saucepan, stir egg yolks and lemon juice with a wire whisk. Add half of the butter/coconut oil. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  2. Add remaining 2 tablespoons butter/coconut oil. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it’s smooth. Makes about 1/2 cup.

Sunny Side Up Egg and Asparagus:

  1. Melt oil or butter in a skillet over med-high heat. Add asparagus spears (woody ends trimmed) season with salt and pepper, and cook until crisp-tender, 3-4 minutes. Remove to a separate dish while you fry the egg.
  2. Crack 1-2 eggs onto the hot skillet and once the whites begin to set, turn the heat down to low and partially cover the pan with a lid (this lets steam escape so the yolk stays yellow) Let cook for 2-3 minutes, until the yolk is set but still runny. Cover the pan fully and leave for longer if you like your egg more cooked.
  • Category: Breakfast