These gluten-free Apple Cinnamon Waffles are light, fluffy and delightfully crisp. They’re infused with warm cinnamon and tender cooked apples, then finished with a maple syrup apple compote for a perfectly balanced breakfast.
These paleo waffles are an apple-and-cinnamon lover’s dream: naturally grain-free, gluten-free, and made with clean ingredients. They’re satisfying without being heavy and make a lovely weekend breakfast or brunch treat.
Why you’ll love this recipe
- Perfect for dairy-free, gluten-free, and Paleo diets.
- Made with wholesome ingredients like almond flour, maple syrup and olive oil.
- Quick to assemble and a healthy breakfast option.
- Warm cooked apples are folded into the batter and spooned on top for extra flavor.
Recipe ingredients
- Apples – any variety you prefer, diced.
- Cinnamon – a good-quality cinnamon enhances the flavor.
- Nutmeg – a pinch for warmth and depth.
- Applesauce – unsweetened, without added flavors.
- Eggs – help bind the batter.
- Olive oil – used instead of butter to keep waffles crisp.
- Almond milk – or another non-dairy milk you like.
- Almond flour – use blanched almond flour for a finer texture.
- Tapioca flour – improves texture in gluten-free batter.
- Arrowroot flour – adds lightness to Paleo recipes.
- Coconut flour – very absorbent, so use only the listed amount.
- Baking soda – helps the waffles rise.
- Maple syrup – pure maple syrup for sweetness and depth.
See the recipe card below for exact quantities and the full ingredient list.
Step by step instructions
Step 1: Prepare the batter. Combine applesauce, eggs, olive oil and almond milk in a bowl and beat until slightly bubbly. In a separate bowl, whisk the dry ingredients, then fold the wet into the dry until combined.
Step 2: Fold the cooked apples into the batter so each bite has tender apple pieces.
Step 3: Cook the batter in a preheated waffle maker until golden and crisp. Finish with the maple syrup apple compote, a drizzle of almond butter and a sprinkle of chia seeds if you like.
Recipe FAQs
Store cooled waffles in an airtight container in the refrigerator for 3–5 days.
Yes. Once completely cooled, wrap waffles individually and freeze. Reheat straight from frozen or thaw in the fridge before warming.
A Belgian-style waffle iron produces deep pockets and a crisp exterior, but any reliable waffle maker will work—adjust cook time to reach a golden, crisp finish.
Other Paleo waffles you’ll love:
Paleo Belgian Waffles
Paleo Cherry Chocolate Waffles
Paleo Blueberry Waffles
Paleo Pumpkin Waffles
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Gluten free Apple Cinnamon Waffles (Paleo)
Ingredients
- 2 cups diced apples (about 2 small apples)
- 2 tsp cinnamon divided
- a pinch of nutmeg
- 1 Tbs water
- 1/3 cup unsweetened applesauce
- 4 eggs
- 1 1/2 Tbs olive oil
- 2/3 cup unsweetened almond milk
- 1 Tbs honey
- 2/3 cup + 2 Tbs almond flour
- 1/3 cup + 2 Tbs tapioca flour
- 1/2 cup arrowroot flour
- 3 Tbs coconut flour
- 3/4 tsp baking soda
- 1/3 cup maple syrup
- optional: chia seeds and almond butter for topping
Instructions
- Cook 2 cups diced apples over medium heat with 1 tsp cinnamon, a pinch of nutmeg, and 1 Tbs water for 7–10 minutes, until soft. Set aside.
- In a bowl, beat applesauce, eggs, olive oil, almond milk and honey with a handheld mixer until mixed and slightly bubbly, about 1–2 minutes.
- In a large bowl, combine almond flour, tapioca flour, arrowroot flour, coconut flour, baking soda and 1 tsp cinnamon.
- Pour wet ingredients into the dry and mix until combined. Fold in half of the cooked apples.
- Preheat and lightly oil your waffle maker. Cook the batter in batches until waffles are golden brown and crisp. Repeat with remaining batter.
- This recipe yields seven 5-inch waffle squares—enough for about 5–7 people, depending on appetite.
- Mix 1/3 cup maple syrup with the reserved cooked apples to make a compote. Top waffles with the compote, almond butter and chia seeds if desired.
Nutrition
Carbohydrates: 44g
Protein: 9g
Fat: 17g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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