Churro Waffles with Ice Cream, Caramel (Gluten Free)

A Jerry James Stone Recipe


Breakfast, Brunch


  • 2 cups Bob's Red Mill Almond Flour
  • 1 ½ teaspoons baking powder
  • Sea salt
  • 2 tablespoons brown sugar
  • 1 cup whole milk
  • 3 eggs
  • 1 cup brown sugar
  • ⅓ cup cream
  • 5 tablespoons butter
  • 1 tablespoon vanilla extract
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • vanilla bean ice cream
Jump to instructions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • First we are going to make the caramel sauce. This recipe is super simple. Combine 1 cup packed brown sugar, 1/3 cup cream, 4 tablespoons of butter, and a pinch of salt in a small sauce pan. Bring to a boil, and then reduce to a simmer. Let simmer for about 5 minutes, gently stirring if needed.
  • Remove the caramel from heat and add in 1 tablespoon vanilla extract. Let cool.
  • In a large mixing bowl, combine 2 cups of Bob's Red Mill Almond Flour, 1 1/2 teaspoon baking powder, 2 tablespoons brown sugar, and a pinch of salt. In a separate bowl, whisk together 3 eggs and then whisk in 1 cup of milk.
  • Add the liquid mixture to the dry mix until fully combined.
  • Coat your waffle iron generously with cooking spray. I prefer a grape seed oil-based spray. Add about a 1/2 cup of the waffle batter and cook until done.
  • While the waffles are cooking, mix together 1/4 cup of sugar and 1/2 teaspoon of ground cinnamon in a shallow dish. Also, melt 1 tablespoon of butter in the microwave.
  • Once the waffles are done cooking, lightly brush them with the melted butter. Mostly just focus on the edges of the waffles. And don't over do it as you don't want to make them soggy. Then roll the waffles in the sugar mixture.
  • Top each waffle with a scoop of vanilla ice cream and some of the caramel sauce. Or eat them all yourself. I'm not judging.