These Apple Waffles are soft, crisp, fluffy and easy to make with applesauce, cozy cinnamon with a delicious apple pie topping. This waffle recipe is made in just one bowl and makes the perfect breakfast or weekend brunch for fall! Gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
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Easy Apple Waffles recipe
Looking for a healthy and cozy waffle recipe for fall? These Apple Waffles are deliciously soft fluffy on the inside with crispy edges. The waffle recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened.
They’re perfect for your next weekend breakfast, brunch or anytime you’re craving fluffy apple waffles for apple season. They are delicious on their own but my family loves them even with more with the the apple pie topping!
Otherwise, a drizzle of maple syrup a pat of dairy-free butter with a few chopped pecans is always a standing favorite of ours!
Ingredients you need
These apple protein waffles are made with simple gluten-free ingredients you most likely have in your pantry. We like to add a scoop of protein powder for added protein but feel free to leave that out and use the subs we suggested instead.
For the waffle batter
Wet ingredients
- Eggs: you’ll need 2 large eggs and 1 eggwhite. Be sure to bring the eggs to room at room temperature. To make these apple waffles vegan, sub with flax eggs, chia eggs or whipped aquafaba.
- Unsweetened Almond milk: or any other milk (dairy-free or not) of your choice
- Apple cider vinegar: to help make the waffles extra crisp and fluffy.
- Applesauce: you can use homemade applesauce or your favorite unsweetened brand from the store. If you don’t have applesauce, you can also use grated apples.
- Cashew Butter: binds the waffles and gives them structure and that fluffy texture. You can sub with almond butter, peanut butter (not paleo) or any other nut butter or seed butter of your choice.
- Coconut sugar: a lower glycemic sugar that resemble the taste of brown sugar. If you don’t have or can’t find maple sugar, you can also swap with Lakanto golden monk fruit sweetener for a low carb keto option or any other granulated sweetener of your choice.
- Vanilla extract: bring out the flavors from all the other ingredients.
Dry Ingredients
- Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour waffles, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: you’ll need 1 1/2 tablespoons to help make them soft and fluffy. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Protein Powder: we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of Tapioca flour or Almond Flour. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Baking Powder: a leavener that helps your waffles rise.
- Cinnamon: for flavor to make your apple pie waffles delicious.
For the optional apple topping
- Apple: you’ll need 1 apple, peeled, cored, and finely chopped. We like Honeycrisp but Granny Smith, Red Delicious, Gala or any apples you have will work great!
- Maple syrup: 2 tablespoons.
- Vegan butter: you can also use coconut oil (refined for no coconut flavor) or ghee or preferred butter (if not dairy-free).
How to make Gluten Free Apple Waffles
- Beat the eggs: In a large bowl, beat the eggs then whisk in the applesauce, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy waffles, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
- Add the dry ingredients: Slowly add almond flour, tapioca flour, coconut flour, cinnamon, allspice and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes – this helps the batter thicken up.
- Meanwhile, make the apple topping: Meanwhile, make the apple topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Add the apples, maple syrup and cinnamon and stir to coat. Cook until the apples are soft and lightly golden (about 2-4 minutes), stirring often and adding a little bit of water until the apples are softened and cooked to your liking. Set aside for topping.
- Preheat the waffle iron: Meanwhile, preheat your waffle iron to high heat. Coat with avocado or coconut oil spray.
- Cook the waffles: Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size. Close lid and cook until golden and cooked through, or according to your waffle maker’s instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter. Allow to cool slightly then use a spatula to remove and transfer to plate
- Serve with toppings of choice: Serve with maple syrup, the apple topping plus a few chopped pecans.
Tips for success
- Separate and whip the egg whites: For extra fluffy waffles, separate the egg whites and whip them until stiff peaks.
- Don’t overmix: Stir the batter until just combined, otherwise, your waffles may turn out flat.
- Let the batter rest: Allow the waffle batter to rest for at least 2-3 minutes. This helps the batter thicken up and activates the baking powder to rise for extra fluffy and crispy waffles.
- Cook on low heat: It’s important to allow the waffles to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Serving Suggestions:
These healthy apple waffles are delicious as is but they would also go great with:
- Maple syrup: you can add an extra drizzle of maple syrup or sugar-free maple syrup to sweeten things up.
- Dairy-free yogurt: a dollop of coconut yogurt or Greek yogurt (if not dairy-free) for some extra protein.
- Fresh berries: top with a few blueberries, raspberries, blackberries or strawberries.
Waffle Variations
- Fruit: Add some fresh fruit such as blueberries, raspberries or even some diced peaches.
- Chocolate chips: Top with dairy-free chocolate chips and more fruit,
- Egg substitute: To make apple cinnamon waffles vegan, you can try subbing the eggs with flax eggs or mash in ripe bananas or cooked sweet potato.
- Cream cheese: If you’re not paleo, you can make your grain-free apple waffles with dairy-free cream cheese, just substitute the almond butter.
Storage Tips
These paleo apple waffles will store well in a resealable bag or airtight container in the fridge for 3-5 days.
Can you freeze waffles?
Absolutely, you can make a big batch of these fluffy waffles ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked waffles on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the waffles are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat waffles
To reheat these healthy apple waffles, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our waffles at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
More high protein gluten free apple recipes you will love:
Gluten Free Apple Baked Oatmeal
These Apple Waffles are soft, crisp, fluffy and easy to make with applesauce, cozy cinnamon with a delicious apple pie topping. This waffle recipe is made in just one bowl and makes the perfect breakfast or weekend brunch for fall! Gluten-free, grain-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
- 2 large eggs
- 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons unsweetened applesauce
- 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
- 2 tablespoons coconut sugar
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener for low carb / keto
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
- 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
- 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- maple syrup, chopped pecans, melted vegan butter / ghee or whipped coconut cream
- 1 apple peeled, cored, and finely chopped
- 2 tablespoons maple syrup or more as desired
- 1 tablespoon vegan butter coconut oil (refined for no coconut flavor) or preferred butter (if not dairy-free)
- 1 teaspoon cinnamon
In a large bowl, beat the eggs then whisk in the applesauce, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
Slowly add almond flour, tapioca flour (or plant-based protein powder), coconut flour, cinnamon, allspice and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
Meanwhile, make the apple topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Add the apples, maple syrup and cinnamon and stir to coat.
Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size.
Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter
Allow to cool slightly then use a spatula to remove and transfer to plate
Serve with maple syrup, the apple topping plus a few chopped pecans, or favorite toppings.
Nutritional info calculated without the apple topping.
How to store:
These waffles will store well in a resealable bag or airtight container in the fridge for 3-5 days.
How to freeze:
Line cooked waffles on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the waffles are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat
To reheat these waffles, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our waffles at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
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