Cheesey potato waffles recipe

Make these waffles for the kids, they look like they're bad for you (so the the kid's will automatically love 'em), but they're actually healthy and very tasty

Wheat & gluten free Cheesey Potato Waffles recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 5 mins
  • Cook time: 8 mins
  • Total time: 13 mins
  • Yield: makes 10-12 waffle segments

We adapted this gluten free waffle recipe from Feed Zone Portables: A Cookbook of On-the-Go Food for Athletes (The Feed Zone) .

Their recipe was a little too eggy for our taste, so we reduced the eggs and salt, and increased the almond milk and parmesan, plus added a dash of chipotle chilli powder to spice things up a little..

We didn't eat all the waffles when they were freshly cooked, letting some cool on a wire cooling rack. They taste pretty good cold too, and are perfect for sandwiching together with a filling and taking in a bagged lunch, or on a bike ride or hike for mid-exercise refuelling.

They also reheat perfectly, we grilled some until they were hot all the way through and they tasted as good as when they were fresh. They also reheated okay in the microwave, but of course did lose their crispness.

You will need a waffle maker for this recipe.

Ingredients (Measures: Metric | US)

45 g [¾ cup] potato flakes
45 g [¼ cup] potato flour
45 g [¼ cup] brown rice flour
3 tbsp [3 tbsp] parmesan, grated
1/8 tsp [1/8 tsp] salt
pinch [pinch] chipotle chilli peper
12 tsp [12 tsp] baking powder
280 ml [1 cup + 2 tbsp] almond milk, unsweetened
3 large [3 large] eggs, beaten


  1. Follow instructions for your particular waffle maker. Switch the waffle maker on to heat up, lightly oiled if required.
  2. Put potato flakes, potato and rice flours, cheese, salt and baking powder into a bowl and mix.
  3. Heat the almond milk for 90 seconds in the microwave then add to the dry ingredients.
  4. Add the eggs and mix everything until it is well combined.
  5. Spoon enough batter into the waffle maker to almost fill the waffle shapes, each waffle shape (depending on the waffle maker) will require different quantities, so let the shape/size dictate how much waffle mixture to use. Do not overfill.
  6. Cook the waffles until either the steam starts to slow down, or the waffle feels crisp on the outside. Our waffles took 8 minutes.
  7. Remove cooked waffle from waffle maker, allow waffle maker to reach optimum heat again, spoon in more batter and repeat cooking steps.

We used the Morning Baker(TM) Belgian Waffle Baker to make our waffles, read our review of how it performed.

Waffles not eaten immediately can be cooled on a wire baking rack, then stored in the fridge for reheating or eating cold later.

1 waffle = 80 cals (when recipe yield is 10 waffles)