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!
Servings5 medium round Belgian waffles
- 1 1/2 cups plant milk
- 2 Tbsp. ground flaxseed
- 1 Tbsp. pure maple syrup (optional)
- 1 tsp. vanilla extract
- 1 cup gluten-free all-purpose flour*
- 1 cup almond flour** (super-fine)
- 1 Tbsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
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.
*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.
Calories: 263 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 1 g | Potassium: 347 mg | Fiber: 7 g | Sugar: 4 g | Calcium: 302 mg | Iron: 2 mg