Waffles or Pancakes? I love both but I have to say that waffles are definitely faster to make and because this morning was a week day I chose the faster breakfast version.  I personally like to mix different kind of flours for my waffle batter, I found that it always works better than just one by itself. For these waffles I used a mix of gluten-free flour and coconut flour and they came out beautifully! But I also have a different waffle recipe in my eBook, if you’re curious. I enjoyed them with blueberries and maple syrup on top, the best way to eat waffles, in my opinion! 🙂 Here goes the recipe, hope you like it! 



Makes 6 Waffles


  • 1 cup gluten free flour
  • 1/2 cup coconut flour
  • 2-2 1/2 cups dairy free milk, I used cashew milk
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 2 tbsp coconut sugar
  • 1/4 tsp nutmeg
  • Pinch of sea salt
  • 1/4 cup vegan chocolate chips
  • Coconut oil spray


  1. Preheat waffle maker according to manufacturers instructions.
  2. Add gluten-free flour, coconut flour, coconut sugar, baking powder, sea salt and nutmeg in a big bowl. Mix together with a spoon until well combined.
  3. In a smaller bowl add cashew milk and vanilla extract and mix together with a spoon. 
  4. Add the liquid ingredients to the dry ingredients and mix everything well together until most of the flour lumps are gone. Add more dairy free milk if too dry.
  5. Lastly carefully fold in the chocolate chips. 
  6. Spray the waffle iron on both sides with a light coating of coconut oil.
  7. Scoop about 1/2 cup of batter and pour in the center of heated waffle maker. Close and wait until the light turns green.
  8. Continue with step 6 & 7 until all the batter is gone (should make about 6 waffles.)
  9. Serve waffles with maple syrup and fresh blueberries or with whatever fruits you like.

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