Ingredient Vegan Gluten Free Waffles

You might be like me and eat the same breakfast every day without realizing that you haven’t changed it in months. Lame.

It’s not that eating the same thing every day is a bad idea. The more options I have, the more I’m likely to try new things. These waffles are the answer.

Add cinnamon and baked apples. Cinnamon apple? Add chocolate chips and strawberries.

Banana peanut-butter? Add banana slices with a bit of peanut butter.

The base is a simple waffle, which you can dress up however you like. You know, to branch out (wink).

You’ll find my favorite blend in the notes. It provides the perfect amount of crispiness without grittiness. The maple syrup or agave (or raw honey, if you’re not vegan) will act as a sweetener. The GF oats will add more texture and fiber.

Crisp and Perfect

Inside tender

Not too sweet




You can also read about how to use


& Perfect for everyday breakfast or weekend brunch

These waffles freeze well for small households. They can be toasted as required. I usually split frozen waffles into two halves and toast them in the toaster. You can also heat them in a 400-degree oven until they are golden brown.



  • 1 1/4 cup almond milk without sugar
  • White or apple cider vinegar, 1 tsp
  • 1/4 cup olive, avocado, or melted coconut oil
  • 1/4 cup maple syrup or agave nectar (or honey, if you’re not vegan).
  • Half a cup of gluten-free rolled Oats
  • 1 3/4 cups blend of gluten-free wheat flour
  • 1 1/2 tsp Baking Powder
  • Sea salt, one pinch


  • 1 tsp vanilla extract
  • Half a teaspoon cinnamon
  • 1 Tbsp. flaxseed meals
  • 1/4 cup dairy-free chocolate chips
  • Fresh fruit or bananas chopped to 1/4 cup


  • Mix almond milk with vinegar in a small bowl. Let it sit for a couple of minutes to activate. Add olive oil, maple syrup, or agave nectar and whisk. Set aside.
  • Add the dry ingredients into a large bowl of mixing and whisk together until well combined. Add wet ingredients and blend until fully incorporated. The mixture should be a little thick but scoopable. If the mixture is too thick, add a little almond milk to thin it out. If the batter is too thin, you can add more flour.
  • The taste and sweetness of the batter should be checked. If desired, add more sweetener. I added just a little more agave.
  • Set aside for 5-10 minutes while your Waffle Iron heats up. NOTE: We tested this recipe in a Belgian nonstick waffle iron. While the waffles didn’t stick, they did not always cook fully on the inside. For the best texture, we recommend using a Belgian waffle maker and cooking them on medium heat for longer (two rounds).
  • Pour about 1/2 cup batter onto the waffle iron once it is hot. Cook as per the manufacturer’s instructions but in the higher range suggested by your waffle iron. Gluten-free waffles take longer to cook. If you open your waffle iron early, they are more likely to stick.
  • After the waffle has been cooked, please remove it from the waffle maker. Place on a baking tray in a 200 degrees F (90 C) oven to keep warm. Please keep them in one layer, not stacked. This will ensure that they stay crispy.
  • Serve with your desired toppings, such as fresh Cherry-Berry Compote or more maple syrup. For best results, store leftovers in a bag that can be frozen and then reheated in a toaster (see the notes for instructions). The leftovers can be stored in the freezer for up to two months. However, they are freshest when eaten within the first few weeks.

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