Gluten-Free Whole Grain Waffles

Dr. Lisa Polinsky, ND

 I love making waffles for the kids to ensure they have a great start on school days.  You can enhance waffles by topping them with goat or sheep yogurt, chopped nuts, warm berries or adding a scoop of protein powder to the batter to super-charge their nutrient content.  They are great for a snack or warmed up the next day!

This recipe is from one of my favourite websites –

Dry Ingredients:

1 cup dark teff flour

1/2 cup brown rice flour

1/2 cup sorghum four

1/2 cup millet flour

1/2 cup quinoa flour

3/4 cup tapioca flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

2 to 4 teaspoons cinnamon


Wet Ingredients:

3 large organic eggs

6 tablespoons melted coconut oil (or melted butter)

4 tablespoons maple syrup

2 1/2 to 3 cups of non-dairy milk (or dairy milk)



Heat your waffle maker.

In a large bowl whisk together the dry ingredients. 

In a separate bowl whisk together the wet ingredients. Add the wet ingredients to the dry and whisk together well. 

Pour the batter into your waffle maker per your maker’s instructions.