Fluffy Gluten-Free Waffles with Coconut Oil and Lemon Zest
I’M MAKING WAFFLES
A bright, cozy, and nourishing gluten-free waffle recipe — ready in 20 minutes and freezer-friendly for busy mornings.
Why You’ll Love These Gluten-Free Waffles
Sometimes you just need to treat yourself — especially first thing in the morning.
These fluffy gluten-free waffles are my go-to whenever I want something cozy, nourishing, and a little indulgent without feeling weighed down. They’re light, naturally sweetened with honey or maple syrup, and packed with subtle flavor from coconut oil and lemon zest.
The batter comes together quickly with simple, pantry-friendly ingredients like gluten-free oats, nut milk, and almond flour. Plus, they freeze beautifully, making them a perfect make-ahead breakfast for busy mornings.
Whether you’re enjoying a lazy Saturday breakfast in bed or meal prepping for the week ahead, these waffles are guaranteed to bring a little sunshine to your plate.
Ingredients
For the Waffles:
1 ½ teaspoons baking powder
Small pinch of sea salt
1 ¼ cups nut milk + 1 teaspoon apple cider vinegar
¼ cup melted coconut oil (or olive oil)
¼ cup honey or maple syrup
½ cup gluten-free rolled oats
1 ¾ cups gluten-free flour (or almond flour)
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon cinnamon
Optional Toppings (After Waffles are Made):
Handful of strawberries
1 teaspoon lemon zest
½ tablespoon Coconut Kitchen Lemon Zest Coconut Butter
Extra maple syrup for drizzling
Instructions
Prep the Waffle Iron:
Preheat your waffle iron according to manufacturer instructions.
Coat with nonstick spray or coconut oil spray (coconut oil handles high heat beautifully).
Make the Batter:
In a small bowl, combine nut milk and apple cider vinegar. Let it sit for a few minutes to activate.
In a large bowl, whisk together coconut oil, honey, and vanilla + almond extracts.
In a separate bowl, whisk the dry ingredients (flour, oats, baking powder, salt, cinnamon).
Add dry ingredients into the wet mixture gradually, whisking until just combined.
Taste the batter — adjust sweetness if needed!
Cook the Waffles:
Pour about ¼ cup of batter (depending on your waffle maker size) onto the preheated iron.
Cook according to your waffle maker’s instructions until golden and crisp.
Add Toppings and Serve:
Top warm waffles with strawberries, lemon zest, maple syrup, and a drizzle of Lemon Zest Coconut Butter.
Enjoy immediately!
Tips for Success
Use fresh lemon zest: It brightens the waffles without overpowering them.
Don’t overmix: A few lumps in the batter are okay! Overmixing can make waffles tough.
Freeze leftovers: These waffles freeze beautifully — toast them straight from the freezer.
Customize toppings: Swap strawberries for blueberries, raspberries, or your favorite fruit.
Frequently Asked Questions
Can I freeze these waffles?
Yes! Let them cool completely, then store in a freezer bag for up to 3 weeks. Toast to reheat.
Can I use a different gluten-free flour?
Yes — almond flour, oat flour, or a 1-to-1 gluten-free blend will work great.
Can I make these dairy-free?
Absolutely! Just make sure your nut milk is dairy-free (like almond, oat, or cashew milk).
What’s a good substitute for coconut oil?
Olive oil works beautifully if you don’t have coconut oil on hand.
More Breakfast Recipes You’ll Love
Savory Zucchini Oats with Egg & Prosciutto
Save, Share & Enjoy —
If you try this gluten-free waffle recipe, tag me on Instagram @anastasiamidas! I love seeing your cozy creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more nourishing breakfast ideas.