Crispy Gluten-Free Waffles with Dairy-Free Chocolate Sauce
GF Waffles
Crispy gluten-free waffles topped with a silky dairy-free chocolate sauce—perfect for brunch or dessert.
These waffles are my go-to when I want something that feels indulgent but keeps to gluten-free and dairy-free needs. The exterior crisps up beautifully while the inside stays tender; a hit whether you're serving them for a relaxed weekend brunch or a cozy dessert.
The dairy-free chocolate sauce is silky and rich — made with dairy-free chocolate and coconut milk — and it turns simple waffles into something celebratory. Top with fresh fruit, toasted nuts, or a dusting of powdered sugar alternative for a lovely finish.
Nutrition (per serving)
Directions
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1
Preheat your waffle iron according to manufacturer's directions and lightly oil or spray the plates.
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2
In a large bowl whisk together the gluten-free flour, baking powder, xanthan gum (if using), sugar, and salt until evenly combined.
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3
In a separate bowl whisk the eggs with almond milk, vegetable oil, and vanilla until smooth.
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4
Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest 5 minutes to hydrate the flour — it will thicken slightly.
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5
Pour the recommended amount of batter into the preheated waffle iron and cook until the waffles are golden and crisp. Transfer to a wire rack and keep warm while you cook remaining waffles.
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6
For the chocolate sauce: heat the coconut milk in a small saucepan over low heat until warm and just steaming (do not boil).
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7
Place the dairy-free chocolate chips in a heatproof bowl. Pour the warm coconut milk over the chocolate and let sit 1 minute, then stir until smooth and glossy. Whisk in maple syrup, sea salt, and vanilla to taste. If too thick, stir in a splash more milk.
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8
Serve waffles hot, drizzled generously with the dairy-free chocolate sauce and topped with berries, banana slices, and toasted nuts as desired.
Ingredients
- Gluten-free all-purpose flour:2 cups
- Baking powder:2 tsp
- Xanthan gum (if your blend doesn't include it):1 tsp
- Granulated sugar:2 tbsp
- Salt:1/2 tsp
- Eggs:2 pieces
- Unsweetened almond milk:1 1/2 cups
- Vegetable oil (or light olive/coconut oil):1/3 cup
- Vanilla extract:1 tsp
- Dairy-free dark chocolate chips:6 oz
- Full-fat canned coconut milk:3/4 cup
- Maple syrup (for sauce):2 tbsp
- Sea salt (pinch, for sauce):1/8 tsp
- Vanilla extract (for sauce):1/2 tsp
- Fresh mixed berries (optional):1 cup
- Sliced banana (optional):1 cup
- Toasted chopped hazelnuts or walnuts (optional):1/4 cup
Tips & Notes
- For extra-crisp waffles, remove them to a wire rack instead of stacking so steam can escape.
- If your gluten-free flour blend has no xanthan gum, add it; it helps give structure and a better texture.
- Make the chocolate sauce ahead and gently rewarm over low heat or in short bursts in the microwave, stirring between intervals.
- To make these vegan, swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) and use a vegan egg replacer if preferred.
