Let’s face it, life is busy. We live in a fast paced world and sometimes that means there is no time to stop and cook breakfast from scratch before diving into the day. Sometimes you need to be able to just grab breakfast from the freezer, toss it in the toaster, and be ready to go! That’s what I love most about this easy allergy friendly waffle recipe! You can make them ahead of time and pop them in the freezer for your busiest mornings.
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Why You NEED To Make These Waffles
Sure, there are a bunch of frozen waffles on the market. There are even many allergy friendly waffle options these days. With all that, why do you need to make these waffles? There are a few good reasons!
Convenience
The beauty of any type of frozen waffle is convenience. It doesn’t get much easier than grabbing something from the freezer and tossing it the toaster or microwave! If you make a batch of these waffles to freeze you can have a hot breakfast on the table in a matter of minutes! You can even turn them into a waffle sandwich if you’re looking for something a bit more filling.
Allergies
There are gluten-free frozen waffles on the market, and dairy-free options, and egg-free versions. These are great for if you have one or two allergies to take care of. There aren’t nearly so many options for those of us dealing with multiple food allergies. You can customize these waffles to meet your family’s needs.
Quality
Are most store bought frozen waffles worth the money? Nope! I’ve tried many brands over the years (both allergy friendly and not), and they are universally pretty ‘meh’. Sure, they’re edible and convenient, but they just aren’t all that tasty. This homemade allergy friendly waffle recipe will make waffles that are a win in both flavor and texture!
Special Waffle Ingredients
This allergy friendly waffle recipe is a buttermilk waffle recipe with a few twists to make it meet your family’s needs.
Milk
I’ve used several types of milk making these waffles including lite coconut milk, flax milk, and hemp milk. All have worked equally well. Other options like almond milk, cashew milk, and soy milk should also work. Full fat coconut milk isn’t the best option here as it’s a little too thick.
Oil
Many waffle recipes will call for some sort of melted butter or oil. I prefer using a neutral oil in this recipe. Butter is tasty but can create a denser waffle with a less pleasant texture.
Cornstarch
In addition to my standard flour mix this recipe calls for a small amount of cornstarch. It’s not much, but that little bit of cornstarch gives the perfect crispness to these waffles! I haven’t tried it, but if you can’t have corn you could try swapping for half tapioca starch and half potato starch.
How to Make Allergy Friendly Waffles
This allergy friendly waffle recipe is incredibly easy to make. In fact, these are so easy that my 10 year old has helped me make them and my 13 year old can make them independently! If you can measure, stir, and work a timer, you can make them.
Make Buttermilk
Did you know it’s super easy to make buttermilk at home? It’s a fabulous option for people who can’t have dairy, but it’s also a great way to save money for those who can. The first thing you need to do while making this allergy friendly waffle recipe is to make your own buttermilk by combining vinegar with your milk. Stir them together and then set it aside to thicken up a bit. Simple as that!
Mix While Heating
This waffle batter starts out looking quite thin. That’s normal. It will thicken up as it rests. You need to mix your wet and dry ingredients together just before plugging in your waffle iron. That gives your batter time to come to the right texture while your waffle iron preheats.
Cool On a Rack
My #1 trick for making the best waffles is to transfer them to a wire rack after cooking. When hot waffles are placed on a plate or a platter they get soggy. NOBODY wants soggy waffles! When you put your waffles on a wire cooling rack the airflow keeps their texture perfect.
You’re Going to LOVE This Allergy Friendly Waffle Recipe
Your family is going to love these waffles! They are great for brunch, a breakfast sandwich, or a quick breakfast to grab out of the freezer when you’re in a hurry.
If you’re looking for more fabulous gluten free and allergy friendly recipes, be sure to join my Fearless Gluten-Free Living group on Facebook. I’ll be posting an exclusive recipe for members only once a month, starting in February!
Save RecipeIngredients
- 2 1/2 cups (615 ml) lite coconut milk (or other safe for you milk)
- 2 tbsp apple cider vinegar
- 1/8 tsp salt
- 6 tbsp (90g) sugar
- 3 tbsp (40g) powdered egg replacer (such as Bob's Red Mill )
- 1 tsp xanthan gum (omit if your flour mix contains it)
- 1 1/2 tbsp baking powder
- 2 3/4 cup (330g) GF Flour Mix
- 1/4 cup (35g) cornstarch
- 3 tbsp maple syrup
- 1 1/2 tsp vanilla extract
- ¼ cup (about 60 ml) neutral oil
Instructions
- Stir together your coconut milk and vinegar and set aside.
- Stir the syrup, vanilla extract, and oil into the coconut milk.
- Whisk together all of your dry ingredients.
- Stir the wet ingredients into the dry ones and allow batter to thicken.
- Plug in your waffle maker and allow it to preheat.
- Cook in your waffle maker based on the manufacturer instructions. This is the one I used to make the recipe.
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