Admittedly, I don’t make waffles nearly enough. I’m not sure why, they’re so simple to make. But, when I got my whopper-mongous bag of Otto’s Naturals Cassava Flour, I knew I would get a great waffle recipe down for you.
I guess “great”is a relative description when it comes to any food, but when it comes to waffles, in my opinion, “great”means a super-crisp exterior and a soft interior. Nothing beats a freshly made crispy waffle, so hot you nearly burn your mouth, but you don’t. Perfection!
I also wanted to make an egg-free waffle for those of you who avoid eggs for whatever reason. I eat eggs, and I actually like adding them to my baked goods, but so many of you can’t have them, so no eggs here. Now, sometimes, when you leave the eggs out, you can get a little touch of gumminess in baked goods, waffles included. I went through this recipe a few times to minimize the gummy factor and my family and I were happy with this version. It’s got just a little softness and near-gooey inside texture, but not gummy.
One of the keys in eliminating a gummy texture with egg-free waffles is in the cooking. Normally, I just turn on my waffle maker (I use a non-stick Belgian waffle iron like this one) to “max” setting and let it go, but with this recipe, there’s a trick.
Start out with the waffle iron on medium setting. Cook the waffles on medium for 5 minutes, then increase the heat to the “max”setting and cook 4 or 5 minutes more. (My waffle iron has a slide setting that goes from very low on the left to “max”on the right).
And just in case you’re wondering, I tried the opposite, starting out on “max”and reducing to medium heat halfway through the cooking and the waffles weren’t as tasty. They were still gummy inside and the outside wasn’t quite as crisp.
Feel free to tweak the recipe by omitting chocolate chips and adding in some fruit or seeds, etc. Serve these with your favorite toppings (maple syrup, honey, whipped cream or whipped coconut cream) or eat them as-is, which is how my family enjoys them.
You can also leave the coffee out and just double the amount of milk called for – so flexible!
Just note: the batter is T-H-I-C-K. Thick. Don’t add more liquid to it, though. I find my batters for all things using cassava flour are a bit thicken than the norm.
Now, what’s your favorite waffle topping??
Grain-Free Egg-Free Mocha Chip Waffles
- 1 cup (approximately 140 grams) Otto’s Naturals Cassava Flour
- 2 Tablespoons flaxseed meal
- 2 Tablespoons coconut flour
- ½ cup strong black coffee (cooled)
- ½ cup unsweetened coconut milk (or other dairy-free milk of your choice)
- ½ cup unsweetened applesauce
- ½ cup coconut cream (coconut milk from a can – solid portion only; I use Trader Joe’s brand.)
- ½ Tablespoon pure vanilla extract (use grain-free vanilla if you prefer)
- 2 teaspoons baking powder (use grain-free baking powder if you prefer)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips (use raw chocolate cut into chunks, or gluten-free & vegan chocolate chips)
- Heat waffle iron on medium heat setting.
- Prepare waffle batter by combining dry ingredients; whisk.
- Add remaining ingredients and stir to combine; batter will be very thick. Do not add additional liquid.
- Lightly grease waffles iron (I use melted coconut oil.)
- Scoop batter (about a scant ½ cup per waffle) onto waffle iron and close the iron.
- Cook 5 minutes on medium setting, then increase the heat to “Max”setting and cook an additional 4-5 minutes.
- Remove waffles carefully to a plate and repeat until all batter is used.
- Serve warm.
You may like these waffle recipes, too!
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