Average: 5 (1 vote)
Active time
30 minutes
Total time
30 minutes
3 servings

4 eggs

¾ cup apple juice or cider

3 Tbsp extra-virgin coconut oil or butter

3 Tbsp maple syrup

1 Tbsp vanilla extract

1 ½ cups teff flour

1 Tbsp baking powder

½ tsp sea salt

  1. Preheat the waffle iron
  2. Whisk the eggs in a large bowl. Stir in the juice, oil, maple syrup and vanilla. Add the flour, baking powder, and salt and stir until well combined.
  3. Brush both the top and bottom surface of the waffle iron with oil, then ladle in enough batter to cover the bottom surface of the iron. Cook until the steaming stops or the waffle is golden brown.
  4. Serve immediately, or keep the cooked waffles in a warm oven until you’re ready to serve.


Recipe and photo courtesy of Leslie Cerier, from her book Gluten-Free Recipes for the Conscious Cook.


Calories: 610
Total Fat: 23g
Saturated Fat: 15g
Sodium: 980mg
Carbohydrate: 81g
Fiber: 10g
Total Sugars: 19g (Added Sugar: 13g)
Protein: 18g

Yield: 3 servings

How'd it Taste?

These were DELICIOUS! I didn't even realize they were gluten free, but now I want to recommend this recipe to my gluten-free friends. The flavor was delightful. I added a bit of cinnamon to the batter because I wanted to enhance the flavor, but even without it I really enjoy the taste that teff flour provides. I don't have a waffle iron, so I just made pancakes, but they turned out just fine! Not as fluffy as a box mix, but perhaps I could experiment with adding a bit of milk to the batter and lessening the apple juice. Either way, this is getting added to my staple recipes!

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