Perfectly crispy on the outside, fluffy on the inside, these waffles have been a real treat to enjoy. Especially topped with generous scoops of homemade coconut whipped cream -- delicious!
For Christmas this year I got an unexpected gift of a simple waffle maker. I'll admit I've been resisting getting one myself for many years because, well, my cabinets are already full of all kinds of baking gadgets and contraptions. But I wasn't unhappy to receive this present either if I'm honest, because the ability to enjoy homemade fresh, warm, and scrumptious waffles is certainly not something to be underestimated! :)
These have been my favorite waffles to make so far. They're super quick, I usually have all these ingredients (except millet) on hand anyhow, and I absolutely loved how crispy the edges of the waffles get. Millet flour was something I had in my pantry from another baking project, and strangely enough I fell in love with it in this recipe. Somehow it works just perfectly here and it's even better when you don't have to resort to a thousand gluten-free flours, starches, and binders to make a decent waffle -- millet does the job so well.
For the almond butter, I recommend going with a very creamy variety. I think I actually used a raw almond butter for the particular batch that I photographed. Whatever you use, it should definitely be smooth and creamy though -- i.e. not the end of the jar solids...
For the toppings, one of my favorites is to sprinkle the waffles with coconut milk powder, use a liberal amount of maple syrup, and a scoop of homemade coconut whipped cream. I included some loose directions for this in the recipe notes. Ice cream works well too, though, as an alternative. If you're looking for some to try out with these, I can recommend some of my favorites from the blog:
A chocolate topping, or some fresh fruit, jam, or more nut butter always work great too, of course :)
One quick note before you dive in is just to keep in mind that different waffle makers are, well, different. So the cooking time and the batch size might need to be adjusted accordingly.
PrintMillet Almond Butter Waffles
These delicious -- crispy on the outside, fluffy on the inside -- waffles come together in a snap and only take a handful of ingredients to make. This recipe is vegan, gluten-free, refined sugar-free, and can be made with no added oils.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 large waffles (or 8 quarters)
- Category: Breakfast
- Method: Baked
- Cuisine: Dessert
Ingredients
Waffles:
- ½ cup unsweetened vanilla almond milk (or another plant milk)
- 1 small ripe peeled banana (about 155 gr before peeling)
- 4 tbsp creamy almond butter
- 1 tbsp maple syrup
- ⅛ tsp salt
- ½ cup millet flour
optional: oil spray or some non-dairy butter for seasoning the waffle maker*
Optional Toppings:
- powdered coconut milk for dusting**, maple syrup, coconut whipped cream***
Instructions
- Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
- Place all waffle ingredients, except millet flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
- Pour half of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled) waffle maker and bake for 5 minutes (until steam stops rising from the waffle maker). Carefully remove the waffle onto a plate with the help of silicone-tipped tongs (or something similar). Note: it will crisp up as slightly as it cools on the plate. Repeat with the remainder of the batter.
- Top with your favorite toppings and enjoy!
Notes
*If you have a good non-stick waffle maker, or if your waffle maker is already seasoned, then you can skip the oil. Otherwise a light spray coat does the trick nicely (I used this coconut oil spray).
**For the coconut milk powder, if using, be careful that the brand you purchase is actually dairy-free because some can contain dairy in addition to coconut. I linked in the ingredients list a brand that's vegan so you can see an example of what to look for.
***For the coconut whipped cream, I just made a tiny portion here by whipping up the white solids from a small can of full fat coconut milk that's been chilled overnight. (I used this one from Thai Kitchen) and a 1 teaspoon of maple syrup. Can also use a ready-made commercial variety, or use other toppings like jam, a chocolate spread, fresh berries, ice cream, etc.
Caroline says
Do you think these can be made ahead of time and frozen?
Audrey says
Hi Caroline. To be honest I haven't tried freezing these, so not sure. Good question though. I suspect they should freeze fine, like most waffles, but only a trial will tell for sure. If you give it a try, would love to hear how it worked out for you.
Kailey says
Had millet flour I needed to use up, so randomly searched the internet "millet flour waffles". So happy I found this recipe for my toddler! It needs more ratings because I almost overlooked it! (But not many people seem to think of millet flour lol). It was really delicious! I followed the recipe to a T. No fancy toppings, and it was still delicious.
Audrey says
Thanks so much, Kailey! Really appreciate the feedback. And really happy the recipe worked well for your needs.
Mila says
l was skeptical about these when I realized there was no leavening but proceeded with trust. Glad I did--these were great. Used a slightly heaping ¼ cup of crunchy peanut butter and regular milk because that's all we had. Totally keeping this recipe handy. Thank you for sharing.
Audrey says
Hi Mila. Thanks so much for the lovely feedback. Glad this recipe worked out for you :) I love these waffles too.
Sofia says
These waffles are the best I’ve made so far. Crispy on the outside and soft and moist on the inside. Definitely will be making them on a weekly basis.
Audrey says
I'm so glad you liked them, Sofia. Thanks for the lovely feedback!
Yvonne says
Hi Audrey
May I know how to make adjustment to make pancakes out of this recipe instead? I don’t have a waffle maker but would love to try this. Hope to hear from you!
Audrey says
Hi Yvonne. You can make these pancakes instead (which are pretty similar): https://www.unconventionalbaker.com/easy-4-ingredient-gluten-free-eggless-dairy-free-refined-sugar-free-blender-pancakes -- can use millet flour or another flour instead of buckwheat if you prefer.
Sarah Burgess says
Yay! So easy and tasty!! Love them, new everyday recipe! Thank you!!
Audrey says
Thanks for the lovely feedback, Sarah! So glad you like these :)
Zarah (Z 4 zest) says
Wow! Looks delicious!! 😄 Have been looking for a gluten-free, vegan waffle recipe for ages!
P.S. All your recipes (and photos) look amazing!! Look forward to working my way through them 😉
Audrey says
Thanks very much, Zarah. Enjoy them! :)