My mom used to coax me out of bed in the morning with one of two things: Pancakes or Eggo waffles.
I pretty much grew up on carbs. Does a body good, right?
The waffle obsession continued into college. Saturdays were reserved for banana pancakes after a long distance run. Sundays – a day of utter relaxation – was inaugurated with two whole grain Eggo waffles topped with copious amounts of crunchy salted peanut butter, sliced bananas, and honey. It was sheer breakfast heaven.
Not much has changed these days, other than the fact that I don’t buy store bought waffles anymore. I am an adult after all.
Once I got the hang of it, I realized it wasn’t too difficult to make them both vegan and gluten free.
This recipe is very basic, requiring 10 ingredients and just 30 minutes to make.
It relies on my go-to gluten free flour blend, almond meal and rolled oats. But if you’re not gluten free, simply sub the GF blend for spelt or whole wheat pastry flour for a similar result! And dairy-free coconut (vanilla) yogurt provides a tender texture and subtle sweetness.
I let John sample one of these hot off the press and he immediately said they tasted like Eggo waffles. Serious win!
Crisp on the outside
Tender + fluffy on the inside
& Perfectly sweet
This is exactly what I was going for.
For toppings the options are endless:
Dream big friends, and top plentifully.
If you give this recipe a try, let us know how it goes! Be sure to leave a comment and rate it. And don’t forget to snap a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.
Cheers and happy waffle-making!
- 1 1/4 cup (300 ml) unsweetened almond milk + 1 tsp lemon juice or apple cider vinegar
- 1/2 cup (127 g) dairy free yogurt (I used coconut vanilla)*
- 1/4 cup (60 ml) melted coconut oil or olive oil
- 2 Tbsp (30 ml) maple syrup
- 1/2 cup (48 g) gluten free rolled oats
- 1 3/4 cup (235 g) gluten free flour blend*
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 2 Tbsp (14 g) coconut sugar or organic cane sugar
- 1 tsp pure vanilla extract*
- 1 Tbsp flax seed
- 1/2 Tbsp chia seed
- 1/2 tsp ground cinnamon
- Combine almond milk and vinegar in a medium-size mixing bowl and let set for 5 minutes.
- Then add yogurt, coconut oil, vanilla extract, maple syrup and whisk thoroughly to combine. Set aside. (If coconut oil hardens, reheat in the microwave. If you don't have a microwave, simply proceed as instructed.)
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
- Once waffle iron is ready, generously coat with non-stick spray or coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a cooling rack set on a baking sheet in a 200 degree oven to keep warm (optional). Do not stack and instead keep them in a single layer to ensure crispiness.
- Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to 1 month, although they're freshest within the first couple weeks.
*Nutrition information is a rough estimate for 1 of 5 waffles without toppings or add-ins.
*If your yogurt is plain, add 1 tsp vanilla extract or fresh fruit for extra flavor. I used the coconut vanilla yogurt from Trader Joe's, but I also love their blueberry flavor! If not dairy-free/vegan, use your favorite dairy yogurt.
*If you’re not gluten free, simply sub the GF blend for spelt or whole wheat pastry flour for a similar result!