These vegan waffles are healthy, gluten-free, and delicious! They are light and fluffy on the inside and crispy on the outside.
My husband and I have always loved waffles but, when we went plant-based in 2013, I thought we would never be able to eat them again. Thankfully, I was very wrong.
We love these waffles because they’re…
- Crispy on the outside
- Eggless
- Non-dairy
- Gluten-free
- Simple to make
- Amazingly delicious
Are waffles vegan?
Waffles are not normally vegan.
I kid you not. My husband and I haven’t had waffles in more than six years, because I haven’t been able to find a way to make them eggless, dairy-free, and tasty all at the same time. That is until now!
I guarantee that friends and family who regularly eat dairy and eggs will find absolutely nothing to complain about with the taste or texture of these delicious waffles. They are light and fluffy on the inside and crispy on the outside. There is even a slightly nutty taste thanks to the ground flaxseed in the flax egg.
Not too long ago, a follower messaged me that she had made my Banana Oatmeal Pancake recipe batter and used it in her waffle iron. She said it turned out terrific.
Since then, I’ve been wanting to play around with the recipe to try and come up with a recipe for vegan waffles.
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How to make waffles for a healthy vegan breakfast
To begin this recipe, you are going to need some oat flour. Though you can buy it in the baking section of many grocery stores, I highly recommend making your own because it takes less than 3 minutes.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Oat flour for waffles
We aren’t gluten-free, but both my pancake and waffle recipes do happen to be because they are made with oat flour.
Oats are naturally gluten-free, however, they can be cross-contaminated during processing if the facility also processes other grains. If you are gluten-intolerant, be sure any oats bought say “certified gluten-free.”
It is so easy to make gluten-free oat flour at a fraction of the cost of those name brands.
Make the oat flour by placing oats in a blender and blending for less than one minute, or until they become a fine powdery flour. Remove from blender and pour it into a large bowl.
My article, How to Make Oat Flour & 10 Recipes, shows how easy it is.
Making a flax egg
I decided to use some flax egg in this vegan waffle mix, and it worked wonderfully. If you aren’t sure what flax egg is, it’s a vegan egg substitute used in baking.
Go ahead and make the flax egg. To do this, I don’t even wash my blender after making the oat flour, because the flour falls right out with a little tap and is plenty clean for making this egg substitute.
Combine the flax seed and water and blend in blender. It will become like the consistency of egg whites. Scrape from blender and set to the side.
Next, add the baking powder and salt to the large bowl with oat flour and whisk to combine the dry ingredients well.
In a medium sized bowl, add almond milk, vanilla, maple syrup, and flax egg. Whisk together the wet ingredients.
Pour the wet ingredients into the large bowl with dry ingredients and whisk thoroughly.
The batter needs to be the consistency you see in the demonstration video, so if yours seems a little thick, add a couple more tablespoons of almond milk to thin down.
Pour spoonfuls of batter into the preheated waffle maker and close lid. Allow to cook for 5-7 minutes. Then lift the lid to see if they are brown enough for you. I like mine golden brown.
You will definitely need a good non-stick waffle iron to keep this recipe completely oil-free and heart-healthy.
This should make about 4 large waffles, depending on the size of your waffle iron. Top with fresh berries and maple syrup and serve immediately.
You Questions Answered:
Q: How do you store these waffles?
A: These keep well in an airtight container in the refrigerator for about 7 days.
Q: Can they be frozen?
A: Absolutely! I freeze these all the time. Simply remove from the freezer and defrost in the oven or toaster when you’re ready to serve them again.
Q: What do you top the waffles with?
A: Our favorite toppings are pure maple syrup and fresh berries such as strawberries, blueberries, or raspberries. Oftentimes, I’ll also add slices of banana.
Other great plant-based diet breakfast recipes
- Best Vegan Blueberry Muffins
- Banana Oat Pancakes
- Vegan French Toast
- Breakfast Scramble
- Apple Cinnamon Muffins
You might consider adding a little Smoked Tempeh Bacon for an even heartier meal to start the day!
Vegan Waffles
My husband and I have always loved waffles but, when we went plant-based in 2013, I thought we would never be able to eat them again. Thankfully, I was very wrong. These gluten-free vegan waffles are healthy and delicious!
Ingredients
- 2 cups whole oats
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1-1/2 cups almond milk (or other plant milk)
- 2 tsp vanilla extract
- 1 tsp maple syrup (optional)
- 2 Tbsp ground flax seed meal
- 1/3 cup water
- fresh berries (for topping)
- maple syrup (for topping)
Instructions
- Preheat nonstick waffle iron. I used a setting of 4 on mine, and I've included the brand I recommend below.
- Make oat flour by placing oats in blender and blending for less than one minute, or until they become a fine powdery flour. Remove from blender and pour into large bowl.
- Make the flax egg. To do this, I don't even wash my blender after making the oat flour, because the flour falls right out with a little tap and is plenty clean for making this egg substitute.
- Combine the flax seed and water and blend in blender. It will become like the consistency of egg whites. Scrape from blender and set to the side.
- Add the baking powder and salt to the large bowl with oat flour and whisk to combine the dry ingredients well.
- In a medium sized bowl, add almond milk, vanilla, maple syrup, and flax egg. Whisk together the wet ingredients.
- Pour the wet ingredients into the large bowl with dry ingredients and whisk thoroughly.
- The batter needs to be the consistency you see in the demonstration video, so if yours seems a little thick, add a couple more tablespoons of almond milk to thin down.
- Pour spoonfuls of batter into waffle maker and close lid.
- Allow to cook for 5-7 minutes. Then lift the lid to see if they are brown enough for you. I like mine golden brown.
- This should make about 4 large waffles, depending on the size of your waffle iron.
- Top with fresh berries and maple syrup and serve immediately.
- To reheat later, simply place in toaster oven.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 5gCholesterol: 0mgSodium: 181mgCarbohydrates: 10.3gFiber: 3.9gProtein: 5g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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