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 Time:5 mins

Cook Time:25 mins

Total Time:30 mins

CourseBreakfast

CuisineGluten-Free, Oil-Free, Vegan

Servings medium round Belgian waffles

Ingredients

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** (super-fine)
1 Tbsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt

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)