Vegan Gluten-Free Waffles (Oil-Free!)

Simple & delicious gluten-free waffles that are crispy on the outside and soft & fluffy on the inside. So satisfying and a perfect way to start your morning! (Vegan, GF, oil-free, nut-free option.)

These family-favorite vegan & gluten-free waffles are egg-free, dairy-free, and oil-free. But they’re fluffy, so satisfying, and delicious! It’s a great way to start the morning (or treat yourself to breakfast for dinner).

They’re lightly accented with cinnamon and vanilla and perfect topped with maple syrup, fresh fruit, or whatever toppings you love.

Customize your Gluten-Free Waffles

See the notes below the recipe for altering the flours and flavors to your liking. We’ve tried many different variations and combinations over the past few months, and this is simply our personal favorite.

We also use a large 7-inch round Belgian waffle maker (non-stick), so you may find the recipe yields more waffles if using a smaller waffle iron. The batter also works very well as a pancake mix! Hope you enjoy as much as we do.

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5 from 3 votes

Vegan Gluten-Free Waffles

These tasty waffles are crispy on the outside and soft & fluffy on the inside. A perfect way to start your morning!

AuthorKaitlin – The Garden Grazer

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

CategoryBreakfast

CuisineGluten-Free, Oil-Free, Vegan

Servings5 medium round Belgian waffles

Ingredients

US Customary – Metric

Wet ingredients:

• 1 1/2 cups plant milk
• 2 Tbsp. ground flaxseed
• 1 Tbsp. pure maple syrup (optional)
• 1 tsp. vanilla extract

Dry ingredients:

• 1 cup gluten-free all-purpose flour*
• 1 cup almond flour**
• 1 Tbsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt

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Instructions

• Turn on and preheat your waffle iron to desired setting. (We set ours medium to medium-high.)
• In a small bowl, combine all wet ingredients. Stir and set aside.
• In a separate large bowl, combine all dry ingredients. Stir well.
• Add wet ingredients to dry, and stir until just combined.
• Using a 1/2-cup measuring cup, scoop out batter and place in the middle of waffle iron. (No need to overfill it – we find it cooks better when we don't push the batter all the way to the edge.)
• Close and let cook 5-7 minutes or until steam has completely stopped. Be sure not to open during cooking!
• When fully cooked, carefully remove waffle and continue process with the remaining batter.

Notes

*I use Bob’s Red Mill gluten-free all-purpose flour. You can substitute oat flour with the all-purpose, but we found them to be slightly crumbly this way.

**Nut-free version: omit the almond flour and all-purpose flour, and use 2 cups oat flour for your base. We find this results in denser (but still very tasty!) waffles.

Adjust flavoring as desired (more vanilla extract, cinnamon, or add a touch of almond extract.)

Our waffle iron (a 7-inch round Belgian) is non-stick and doesn’t require oil/spray. Be sure to lightly spray yours if your machine requires it.

This batter also works well for pancakes.

Nutrition Per Serving (Estimate)

Calories: 263 kcalCarbohydrates: 28 gProtein: 9 gFat: 15 gSaturated Fat: 1 gPotassium: 347 mgFiber: 7 gSugar: 4 gCalcium: 302 mgIron: 2 mg

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If you’re enjoying these waffles, also check out:

• Tofu Scramble with Spinach & Tomato
• Oven-Roasted Breakfast Potatoes
• Creamy Banana Matcha Smoothie

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! (Also please leave a review/star rating below if you give it a try – your feedback is always very appreciated. Thank you!)