Crispy on the outside, soft and fluffy on the inside, and perfect for *lots* of maple syrup, this vegan waffle recipe is one you don’t want to miss! They’re vegan, easy to make, and freezer friendly so you no longer have an excuse to skip breakfast.
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Raise your hand if you were a fan of Eggo waffles as a child? (Raises both hands). I have a weird confession to make… I used to take Eggo waffles while they were still frozen, and go sit behind the couch and eat them… still frozen.
The hiding part was necessary because my siblings made of me (I don’t blame them tbh) but I strangely loved them this way. Don’t worry, these waffles are definitely not meant to be eaten frozen!
I’ll admit, I’m usually team pancakes, but there’s something irresistible about the little pockets on waffles that seem to soak up maple syrup so well and give you the perfect amount n every bite. If waffles weren’t made for maple syrup, then I don’t know what was.
Are waffles vegan friendly?
They can be! Most traditional waffle recipes have egg and milk in them, but these are two ingredients that can easily be subbed for vegan alternatives.
Eggs do make waffles a bit more fluffy, but trust me, these vegan waffles are just fine without the egg. If you want to use egg instead, that is totally fine, but keep in mind the final recipe will be a bit lighter and less dense than the original.
How to make this recipe
This recipe is a simple matter of combining all the dry ingredients together, then whisking in the wet and cooking in a waffle iron! Easy peasy.
To start, you’ll want to combine the GF all purpose flour, baking soda, baking powder, cinnamon, nutmeg and a pinch of salt. Whisk together to combine all the ingredients.
Next, whisk in all of the remaining ingredients, including the prepared flax egg. Let the batter sit for a few minutes while the waffle iron heats up. Feel free to stir in some chocolate chips or blueberries if desired.
Then use a ladle, or about 1/3-1/2 measuring cup to scoop the batter onto the iron and let cook until the iron beeps. Top the waffles with berries, banana, and maple syrup!
Recipe tips & tricks
- To keep the waffles warm while you’re cooking the rest, preheat the oven to 200 degrees Fahrenheit and place the waffles in the oven to stay warm and crispy.
- Once prepared, these waffles will keep in the fridge for about 3 days or in the freezer for about 3 weeks. Make a double batch for easy breakfasts throughout the week!
- Feel free to add any additional mix-ins to the batter like chocolate chips or fresh or frozen blueberries. Frozen blueberries will bleed into the batter a little bit and give it a marbley look.
- I have only tested this recipe using this gluten free all purpose flour. Let me know in the comments if you try a different one with any success!
- A beligan waffle is different from a regular waffle in that it has deeper pockets and larger squares. This recipe will be successful in virtually any waffle maker, or even as pancakes if you don’t have one!
Love this recipe? Try these next!
- Gluten Free Banana Pancakes
- How to make perfect oatmeal plus 3 easy recipes!
- The best almond flour waffles (vegan & paleo)
Finally, if you make these gluten free waffles, don’t forget to tag me on instagram. Leave a comment below and let me know how they turn out!
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Crispy on the outside, soft and fluffy on the inside, and perfect for *lots* of maple syrup, this gluten free waffle recipe is one you don’t want to miss! They’re vegan, easy to make, and freezer friendly so you no longer have an excuse to skip breakfast.
Ingredients
- 2 cups gluten free all purpose Flour (I used Bob’s with the RED label, not blue!)
- 1 1/2 cups non dairy milk
- 2 flax eggs (see notes)
- 2 tbsp coconut oil, melted
- 2 tbsp apple sauce
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 3–4 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
Instructions
- Prepare your flax egg and set aside to thicken.
- In a large mixing bowl, combine the GF all purpose Flour, baking powder, baking soda, cinnamon, nutmeg, and pinch of salt. Mix well.
- Add in all remaining ingredients and whisk together.
- Stir in the flax egg if you haven’t already.
- Use 1/3-1/2 measuring cup to scoop the batter onto a heated waffle iron and cook per the instructions on your iron.
- Repeat until all batter has been used.
- Top with berries, maple syrup, or whatever you desire!
Notes
To make the flax egg, combine 1 tbsp ground flax with 2.5 tbsp water. Stir and let sit for about 10 minutes to thicken. 1 tbsp flax = 1 flax egg. For this recipe you need 2.
Once prepared, these waffles will keep in the fridge for about 3 days or in the freezer for about 3 weeks.
Any non dairy milk will work for this recipe, I prefer almond.
Nutrition
- Serving Size: 1 waffle
- Calories: 199
- Sugar: 2.4g
- Fat: 5.7g
- Carbohydrates: 32g
- Fiber: 1.9g
- Protein: 4.4g
Keywords: gluten free waffle recipe, vegan gluten free waffles, belgian waffles, gluten free waffles
These waffles look amazing! Perfect for weekend brunch!
★★★★★
Thanks Natalie! They’re so good!