Vegan Gluten-Free Waffles
Is there a vegan waffle that is crispy on the outside and fluffy on the inside? YES! Thanks to our favorite, Minimalist Baker, vegans can now enjoy this breakfast staple without the post-meal guilt trip.
- 1 1/2 cups gluten-free flour
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1 tbsp cornstarch
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 3 tbsp organic cane sugar (or sub stevia to taste)
- 1 1/2 cups light coconut milk (from a can / well shaken)
- 1 tsp vanilla extract (optional)
- 1/4 cup vegan butter (melted)
- 1/3 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
- To a large mixing bowl, add gluten-free flour, oat flour, almond flour, cornstarch, salt, baking powder, and organic cane sugar. Whisk to combine. Set aside.
- To a medium mixing bowl, add coconut milk, vanilla (optional), and melted vegan butter and whisk thoroughly to combine. Set aside.
- To a small mixing bowl, add aquafaba and whisk vigorously or beat on high until soft peaks form. (It’s OK if they don’t quite form peaks – just get it as light and foamy as possible.)
- Add wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add whipped aquafaba and fold into the batter with a mixing spoon until just combined (see photos for guidance).
- Let the batter rest while your iron preheats – about 5 minutes.
- Once preheated, add roughly 1 cup batter (or until the surface is almost completely covered) to the waffle iron and close. My new waffle iron (which I love so far) makes Belgium-style waffles, so it flips the waffle over to spread the batter evenly, which helped these puff up and crisp up really well. Depending on your model, cook for 5-7 minutes or until golden brown and crispy.
- Remove cooked waffle from the iron, place on a baking sheet, and keep warm in a 200 degree F (93 C) oven while continuing to cook waffles until batter is used up. The recipes yields about 3 large or 5 small waffles depending on the size of your waffle iron (amounts as original recipe is written // adjust if altering batch size).
- Serve immediately with desired toppings. These are delicious plain or with a little vegan butter and maple syrup. However, my favorite combination is peanut butter and banana plus maple syrup.
- Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.
Tried this recipe?Let us know how it was!