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  • Liz Hoobchaak

Vanilla Scented Waffles

Updated: Nov 6, 2022

These are hands down the best grain-free and gluten-free waffles. I adapted this recipe from one of my favorite cookbooks from Sweet Laurel Bakery in California. Only a few small ingredients substitutions to make these fully SCD compliant. They have the perfect combination of fluffiness and crispiness and are so good topped with homemade blueberry preserves and fresh berries. I often double, or even triple, this recipe because they don’t last long in my house! They also freeze really well so go ahead a try a huge batch of these.


3 large eggs

1.5 tbsp coconut oil, melted

1.5 tbsp butter, melted

1 tbsp honey

1/2 cup full-fat coconut milk

2 tsp vanilla extract

1/2 tsp apple cider vinegar

1 1/4 cup almond flour

1/2 tsp baking soda

1/4 tsp salt

coconut oil cooking spray for greasing the waffle iron


1. Preheat your waffle iron according to the manufacturer’s instructions.

2. Combine all the ingredients in a blender and pulse until a batter forms. You may also whisk all the ingredients together by hand in a mixing bowl.

3. When the waffle iron is ready, spray it with cooking spray. Pour about 3/4 cup of the batter into the waffle iron and cook according to the manufacturer’s instructions.

4. Repeat with the remaining batter, greasing the iron between each waffle.

This recipe yields 3-4 large waffles or 5-6 smaller waffles.

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