This gluten-free churro waffle recipe elevates a familiar breakfast into a decadent treat, complete with three irresistible dipping sauces. A delicious idea from Tina.
Recipe and article courtesy of Tina, Just Putzing Around the Kitchen
For my 30th birthday a few months ago I received my first waffle iron — a beautiful black-and-chrome double Belgian waffle maker that cooks two waffles at once. It quickly became a kitchen obsession. Since then we’ve enjoyed blueberry waffles, classic buttermilk waffles, banana chocolate-chip waffles and, best of all, churro waffles.
About these Churro Waffles
These churro-style waffles are both gluten-free and dairy-free, inspired by an early-morning craving for churros and chocolate — plus a desire to use my waffle iron again. I also had a shortage of dairy milk but a pantry full of almond beverage, so I experimented.
A note about almond beverage (nut milk)
I’d recently received samples of almond beverage — Original, Unsweetened and Vanilla — and decided to try them in recipes. If you haven’t tried almond beverage before, you may be surprised. It’s slightly thicker than skim milk, with a creamy texture and a pleasant nutty flavor that works well in coffee, cereal, smoothies and recipes like these waffles.
Almond beverage provides plant-based protein and is free of lactose and dairy, making it a good option for many diets. Its creamy texture made it a perfect substitute in this churro waffle batter, helping create a tender interior and crisp exterior.
Why these churro waffles work
These waffles come out crisp on the outside and tender on the inside, with a texture a bit chewier and denser than a typical Belgian waffle — intentionally closer to a churro. After cooking, each waffle strip is brushed with melted butter, rolled in cinnamon sugar and served with chocolate, strawberry and caramel sauces. They’re excellent hot from the iron and still tasty the next day, when the texture firms and the flavors deepen.
If you’re looking for a breakfast that doubles as dessert, these churro waffles are exactly that: indulgent, fun to dip and wonderfully flavorful.
Churro Waffles with Chocolate, Strawberry & Caramel Dipping Sauces
Tina, Just Putzing Around The Kitchen
Ingredients
Waffle Batter
- 1½ cups Vanilla almond beverage
- 4 tablespoons butter
- ¼ teaspoon kosher salt
- 1¼ cups gluten-free flour blend (Pamela’s pancake & waffle mix recommended)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 eggs, beaten
Cinnamon-Sugar Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
Chocolate Sauce
- ½ cup semisweet chocolate chips
- ½–⅔ cup original almond beverage
Strawberry Sauce
- 1 cup strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Caramel Sauce
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- ½ teaspoon salt
Instructions
Cinnamon-sugar topping
- Mix the sugar and cinnamon in a shallow plate or baking dish and set aside.
Chocolate sauce
- Combine chocolate chips and almond beverage in a microwave-safe bowl.
- Microwave on high for 45 seconds, stir vigorously, then microwave in 20-second increments as needed, stirring until smooth and silky.
Strawberry sauce
- Combine strawberries and sugar in a small saucepan over medium heat, stirring to coat the fruit.
- Bring to a simmer, stirring frequently, and cook 5–8 minutes until juicy and softened.
- Mash the berries with a fork or potato masher, turn off the heat and stir in lemon juice. Cool slightly, then refrigerate until serving.
Caramel sauce
- Melt butter in a small saucepan over medium-low heat, add brown sugar and cook 1–2 minutes, stirring constantly.
- Stir in cream and salt, cook 4–5 minutes until bubbling and thickened, then remove from heat and transfer to a bowl to cool to room temperature.
Waffles
- Preheat and prepare your waffle iron according to the manufacturer’s directions.
- In a medium saucepan over medium heat, combine the almond beverage, butter and salt. Heat until the butter melts and the mixture begins to boil, stirring constantly.
- Remove the pan from the heat. Add the gluten-free flour, sugar and cinnamon, stirring vigorously.
- Return the pan to low heat and stir vigorously for about 3 minutes, until the mixture pulls away from the sides and forms a dough-like ball. Remove from heat and cool 3 minutes.
- Divide the dough into two pieces. Place one piece in a blender or food processor, pour the beaten eggs over it, then add the remaining dough. Pulse until smooth; the batter should be slightly thicker than pancake batter.
- Using a ¾–1 cup measure (or the cup included with your waffle maker), scoop batter into the prepared iron and spread evenly with an offset spatula. Close the lid and cook until golden (adjust time/setting based on your iron).
- Transfer cooked waffles to a wire rack to cool slightly. Repeat with remaining batter.
- Melt 2 tablespoons butter and brush each waffle strip, then roll the strips in the cinnamon-sugar mixture, pressing gently so the coating adheres.
To serve
- Serve churro waffles warm, drizzled with chocolate sauce or with the chocolate, strawberry and caramel sauces on the side for dipping.
- Cut waffles into pieces for easy dipping, and enjoy.