If you’re anything like me you end up having the same thing for breakfast most days without realizing you haven’t branched out in months. Lame.
Not that eating the same thing every day is necessarily a bad thing. But it seems the more simple options I have on hand, the more likely I am to branch out. Enter: these waffles.
30 minutes, 7 ingredients, and totally customizable.
Cinnamon apple? Add cinnamon and baked apples.
Strawberry chocolate? Add strawberries and chocolate chips.
Banana peanut butter? Add banana slices and a little peanut butter.
This simple base really is the perfect everyday waffle that you can then dress up as you please. You know, for branching out purposes (wink).
For the gluten free flour blend, I use my go to blend which you’l find in the notes. I find it to provide the perfect amount of crispiness without any grittiness. Maple syrup or agave nectar (or raw honey if not vegan) acts as a natural sweetener, while GF oats add a touch more fiber and texture.
You’re going to love these waffles. They’re
Perfectly crisp
Tender on the inside
Not too sweet
Wholesome
Hearty
Customizable
Simple
Satisfying
Perfect for everyday breakfast or weekend brunch
For small households these waffles are excellent frozen and toasted up as needed. I like to split my frozen waffles in half and pop them in the toaster. Otherwise, you can heat them up in a 400 degree oven until golden brown and warmed through for a similar effect.
Make these your everyday waffle and customize as you wish! If you do give them a try, be sure to take a picture and tag it #minimalistbaker on Instagram! I absolutely love seeing what you ladies and gents cook up. Cheers!
- 1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
- 1/4 cup olive, canola or melted coconut oil
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- heaping 1/2 cup gluten free rolled oats
- 1 3/4 cups gluten free flour blend
- 1 1/2 tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 Tbsp flax seed meal
- 1/4 cup dairy-free chocolate chips
- 1/4 cup chopped bananas or other fresh fruit
- Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
- Let set for 5-10 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 and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
- Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple months, although they're freshest within the first couple weeks.
*Nutrition information is a rough estimate for 1 of 6 waffles. It may fluctuate if you use a different flour blend.
*These are excellent frozen and toasted up as needed. I like to split mine in half and heat them in the toaster. Otherwise, you can heat them up in a 400 degree oven until golden brown and warmed through for a similar effect.
Love this recipe! With school coming, I need some recipes I can make ahead for busy mornings. I’m putting this on my list. Thanks. :)
These would be perfect for that. Hope you and your family enjoy them, Maryea!
I have always opted for waffles over pancakes, French toast, donuts, eggs, etc. So I’m sure I’ll love these; it’s so difficult to find a good gluten free waffle!
My gosh, Dana. This looks so delicious. The pictures, amazing. I got your ebook btw, and read it like a million times over , and my pictures are nothing close to yours hahahah. Looks like I am slacking in the patience and practice department.
Glad you enjoyed the ebook! Practice and patience are key with photography. Keep at it, Shobelyn!
a delicious upgrade from my typical toast!! love it!
Toast is good, but waffles are bettah. Hope you try these, Molly. Also, congrats on your engagement! So exciting.
These look absolutely perfect! Love the fact they can be frozen too – usually make far too many and end up eating them to save them being thrown away!
i prefer waffles over pancakes and these look really good. i wonder if i can use all purpose flour instead of gluten free blend?
Yes! You totally can. Add a little less at first since gluten-containing flours tend to be a bit more absorbent.
Please how much less ? I made it withall purpose flour it is good but i had to add a bite of almond milk !
I’m with Dixya (see comment above) If I don’t have a gluten allergy and want to use all purpose or even a whole wheat flour, would the measurements be the same? I think the baking powder would change a bit?
Thanks
See my reply!
My mother-in-law is can only have gluten-free products so this recipe looks great. Going to cook some next time she comes over as a little surprise :)
Thanks!!
Lovely! Hope she enjoys them!
I definitely get stuck on the same breakfast day after day, but for the most part I don’t mind! These look delicious, I need to get my hands on a waffle maker soon. Love the photos!
Thanks Katy! Hope you get to try them soon.
Your pictures don’t show any oat flakes – did you grind the oats into flour first?
Nope! They just meld right in!
This looks so good, How about take the waffle dip it in chocolate, let that get hard, then between two chocolate dipped waffles scoop ice cream(sandwich), family approved…
Um, how about YES!? Amazing idea!
Hello!!
I can’t have Oats, what could I use instead??
Amber~
Triticale! Bobs Red Mill and brands like that sell it I believe
These waffles look perfect Dana! I always end up with the same sad breakfast of oatmeal haha!
OH MY GOSH YES! I’m SO happy you posted this recipe, I’ve been on the hunt for a good vegan waffle forEVER. I haven’t tried any of your recipes that haven’t been good and I’m really excited to make this! Yay!
No, seriously, now the waffle brunch is sooo happening! These look amazing and so perfect and pretty :)
Waffle brunch! Waffle brunch! (<-this is a chant)
They look delicious… I just have to learn how to make gluten free flour blend
Hi Dana,
What brand of waffle iron did you use?
Thanks!
This one!
Would love to have those for breakfast tomorrow!!!
These look so good! This is defiantly my favourite blog of all time!
Could I substitute potato starch with potato flour or would the texture be different? I can’t seem to find potato starch any where!
These waffles are beautiful.
Would there be any way to make them without the oil?
I don’t think so! They need some form of fat. But if you try it without, let me know how it goes!
could you possible use apple sauce instead of oil?
I’m not sure! If you try it, let me know.
im thinking of making these waffles tomorrow for breakfast as i got a brand new waffle maker arrive in the mail and i’m questioning whether to use oil or applesauce as i want them without oil but scared they will not work with the apple sauce haha decisions decisions… I have made these before with oil and their perfect! i love them so much so i don’t want to wreck them, but ill let you know how it goes
They look amazing! I’m happy to find this gluten free recipe and rolled oats are a great idea- I’m always in for the extra fiber.
Very new to the whole gluten free scene:0 lot of info. I want to know for your go to flour mix, can I mix a big quantity and save for later? I ask cause I am liking and wanting to try a few of your recipes!:)
Yes! I usually make a double or triple batch for baking. Hope that helps!
Yes it does! Thanks so much!!!:)
This really looks gorgeous. We don’t have a waffle iron though… Would a really hot pan do? Thanks!
Would these come out ok without any sweeteners at all? Or would the texture not come out well?
The texture wouldn’t be too terribly affected, but they wouldn’t really taste like anything, so be sure to compensate with something else, either fruit or an extract of some kind.
There’s a waffle restaurant near my home and they have an amazing vegan option on their menu: They use coconut milk instead of cow’s milk and add tiny pieces of apple and little bit of cinnamon to the waffle dough. It tastes absolutely perfect, I really recommend trying out the coconut milk version :)
Thanks for an amazing website, it’s a real joy to follow!
Nice tip! Thanks for sharing, Mari! And for the kind words. You made my day!
Hi! This recipe looks so delicious! I don’t have a waffle maker (yet), so could this recipe be used to make pancakes? Also, could the oats be ommited and replaced with extra flour or quinoa flakes maybe?
Same as above…..would this recipe work as a pancake??
I’m not sure! I haven’t tried it!
Hi! I really want to try your gluten free waffle recipe but am not vegan so am wondering if I can use 2 % milk instead of the almond milk and if so is the vinegar still needed? Thanks so much!
Such a great recipe! We make it all the time!
If I where to only use brown rice flour and oat flour, do I use half and half? Please answer I want to make these tomorrow morning haha!
Sorry for the late reply! I think you really need to use the blend I recommend, otherwise it probably won’t work well.
I’ve made these twice now. Both times they have turned out doughy and incredibly gummy. I followed the recipe to a T. Anyone else experience this?
Hmm, not sure! Perhaps it’s the kind of waffle iron you used?
Mine were the same. The batter is thick so it takes longer to cook and ends up burning the outside while leaving it doughy in the middle. Is the 1 3/4 cup of flour too much? Or any ideas on why the batter is so thick?
I think it is my waffle maker! So, I know this sounds crazy, I actually double the liquid in this recipe and it works out great. :)
Ima cut ththe Flour and oats in half and see. I thought there was too much flour.
I made these and they tuned out really gummy, and also not sweet at all (I used agave syrup as a sweetener). Not sure if I’m doing something wrong. I’ve found good recipes on minimalist baker before, just not sure about this one, but I’m going to experiment and see what happens.
same thing happened to me. totally gross. done on the outside and never cooked on the inside. even tried cooking them in strips in the oven and eventually just threw them out.
Hello there Dana.
I wanted to know whether I could substitute the gluten free flour for a all purpose flour. Thanks. Recipe looks good. Can’t wait to make this for my mom and dad for Christmas break once I get back from school. :).
I think so, but I haven’t tried it. It’s worth a try though! Check back if you do :D
My waffle iron doesn’t require cooking spray when I’m using a plain ol’ waffle recipe. Do you think there’s a reason I should spray it for THIS recipe?
I just use it just in case to avoid sticking in any case.
As I do not have a waffle maker, would this recipe work for pancakes as well?
New to cooking healthier.
Angela
Tried this out and boy are they yummy!!! My only problem was they stuck like crazy to the inside of my waffel maker no matter how much oil I added….any thoughts?
Hmm, not sure! It certainly didn’t give me any issues with my maker. Did you make any substitutions?
I used maple syrup, and coconut oil in them…and added ground flax seed, and whole flax seed..? Maybe my iron just sucks!
My kids loved these! The flaxseed is a great addition and makes them a little heartier.
Do you think these will hold up in a character waffle maker? Was thinking about getting an olaf one for my girls for Xmas.
I used bobs red mill gluten free flour, ganthan gum, ground flax and added coconut flakes. I have a KRUPS 4 square waffle maker. The mix was very thick and I was out of milk so I added some water. It must have not been enough because like some above, the waffles were super crispy on the outside and gooey on the inside. They aren’t rising either so they are flat on one side. I added even more water to what I had left and I think they are a little better but still flat. I’ve not had much luck with gluten and dairy free baking and it’s been a long and expensive lesson. I’m new at it so it could be user error.
I did not have good results with this recipe. It didn’t look like many of the other commentors actually made the recipe. I have no experience with gluten-free baking but I have done a lot of conventional baking and cooking and read a little bit about gluten-free. So, maybe its my mistake, but I had to add a lot of water to this batter. The consistency was so thick it didn’t seem right for waffles at least compared to conventional ones. I did add a tablespoon of flax seed meal which could have added to thickness. I have used my waffle iron with no problems previously but when the light said it was ready it wasn’t and then all but one of them totally stuck to the iron. I had to pick them all out in little pieces. I did generously iron the waffle iron beforehand. On the positive side the taste was good and they were crispy and also chewy. I liked the texture and taste but cooking them was a nightmare. I finally resorted to making pancakes with the rest of the batter and it was a hassle to clean my iron.
Hi Ann, the EXACT same thing happened to me. I was so disappointed. Unlike you, I have a lot of experience with gluten-free baking and just like you I also added 1 tablespoon of flaxseed meal. I actually thought that could have been the agave, but since everybody else didn’t seem to have problem with the original recipe I didn’t know what to think. But the taste was better than any other gluten-free waffles I ever tried (thank God!). So we ended up eating it in little pieces. I wish Dana would help us with our problem, because I really would like to keep the recipe as a favorite.
I just made the recipe too and it came out super thick and gummy…the centre wasn’t cooked and outside was crispy…I added more milk to the leftover batch to try to thin it out but it was still crispy and gummy….I used the naramantha 1-1 g/f flour…..the taste was awesome Im just not sure what to do to thin them and cook them. Did u use a Belgium waffle iron cause mine is the original skinny waffle iron…..disappointed and Leary to try again since g/f Ingre are so expensive. Help please
The waffles look great.I also have a super easy recipe that I have been using for years.I sprout and grind organic brown rice,millet or quinoa and use 1 cup of either one (you can use any brown rice flour,millet or quinoa as long as it is on the fine side and not too coarse),add about 1/2 cup milk of choice (I use raw grass fed milk),2 pasture eggs and 3/4 ts organic baking powder (also aluminum and gluten free) and a 1 ts vanilla extract.The batter should be not too runny nor too thick.Mix everything up and put it in my cast iron waffle iron.I l have an Old Mountain Pre Seasoned Waffle Iron that I love so much,so I bought 2.Unfortunately,it seems to be out of stock pretty much everywhere now.I grease my iron before each batch with cold pressed organic coconut oil.Makes about 6-7 waffles.I serve it with organic grade B maple syrup or raw honey.For a vegan version you could try instead of the 2 eggs,2 Tb flax meal mixed with 1/2 cup of water and simmered until thick,about 4-5 min.Let cool and and use it instead of the eggs.The waffles come out with this beautiful golden color,crunchy on the outside and fluffy on the inside.I have pic but unfortunately can’t post them because they are too big,and not being a computer geek,don’t really know how to adjust them.
I have tried these twice to see if I made a mistake. But times the waffles have stuck to the waffle iron and I am picking them out. Love the taste. Wondering if anyone who had sticking issues as resolved this.
These are awesome, making now for the second time this week!
I made these waffles recently using my own first time GF flour blend, made chiefly with quinoa and coconut flours and arrowroot starch. They were seriously the best waffles I’ve ever had, no exageration. I’m relatively new to vegan baking but from what I’ve been reading having a good portion of starchiness in the flour blend is important. I’ve also had success substituting almond meal for some of the flour in pancakes, and plan to try that in place of the oats in this recipe and see how that works..
Yay! Thanks for sharing!!! xoxo
Hi minimalist baker!
I love your recipes. Such delicious yummy healthy food with gorgeous pictures!
Being a mother of three kids I am always short of time but determined to feed my kids with healthy wholesome ingediences.
One question, your recipes are already easy to follow but any chance you can give the ingrediences in metrics too please?
I just love to put a bowl on a scale and add the various ingrediences together and I do not have to go through the different cup measurements. Such a time saver!
Give it a try. Worth it!
Thanks :)
Best,
Steph
HI Dana!
I’m very happy I found your blog. I’ve tried a plethora of your recipes and both my family and I enjoy them very much. ONLY ONE THING THOUGH, I have tried two of your waffle recipes and both were a complete disaster! :( The waffles would not cook all the way through and they would be very gooey.
I can’t figure out were I went wrong?! I’ve made vegan gluten-free waffles before, but they did not turn out like this.
Hmm, I haven’t had anyone else experience this issue! Did you spray the waffle iron beforehand? Did you swap any of the ingredients?
Hi Dana. Going to try these tomorrow morning (hoping you can get back to me quickly). I have GF quick cooking oats, will that work or does your recipe require traditional GF oats? Thanks!
Hello! I was wondering if it would work to use a store bought gluten free flour mix?
Not sure, but it’s worth a shot!
Just made these this morning and they were deeeeeeliiiccccious!!! The kiddos devoured!!!! I used coconut oil & local raw honey & unsweetened coconut milk!! (loved how you included the options because i always like to use what i did and not sure sometimes if i can substitute!!) Everything came out perfect !!! Will be keeping this in my arsenal !!!! :)
ooooo and i added chia seeds of that extra boost of protein!!
I just have to say these were soooo good the kids asked for them for breakfast again! whipped up another batch (adding some hemp protein this time) nice green colour, added protein and there is barely any left!!!!! :)
Dana, I just have to say that these are absolutley delicious!! Thanks for the recipe… :)
Oh and I wanted to say that I used Mananis gluten free flour mix.
Thanks for this awesome recipe!! I just made these and my daughter, who is chronically suspicious of my vegan cooking, just let me know she loves these waffles! Thank you so much!
Hey guys, I made these this morning and though they tasted good they pretty much lacked the fluff and air of waffles. More like hockey pucks or cake donuts. I’m thinking it was the 1/4 cup of olive oil. Can anything be done to get them more airy?
would loe to try this recipe, but i don’t have a waffle iron, and no grill pan either. do you know another way to make these waffles?
I am experiencing the same issue of major stickiness. For reference, I subbed all purpose flour (1 ¼ c) for the gf blend, and I used maple syrup as my sweetener. I also used a cast iron stove top waffle maker (❤️). It really was gummy-like when I was taking it off out of the waffle iron, but once it was out, the outside seemed to crisp up nicely. Even stickiness aside, the flavor was delicious! Will definitely be making again, although I may use less flour and/or more oil.
I didn’t see the recipe for the gluten free flour blend so I just used Bob’s Red Mill gluten free mix. I used honey for my sweetner. My batter was incredibly thick and I had to add more almond milk to thin it out. I have a toastmaster waffle iron. There are no settings, just on or off. When I peaked at my first waffle it was sticky and coming apart but I just pressed the lid back down for another minute and it came out fine. They were much sweeter than regular waffles so you really don’t need much maple syrup. I served mine with fresh raspberries and coconut cream.
These are the bomb, thanks. I used my own gf flour mix (70% wholegrain gf flours + 30% arrowroot) and macadamia oil, which also worked a treat. Such a wholesome, delicious breakfast.
Hi Dana! I have a question about using coconut milk in place of Almond milk, since I am allergic to almonds. If I am making this substitution would I still add the vinegar to the coconut milk, or is that combination specific to the almond milk? Please let me know as I am excited to make this recipe!
Thanks!
I have used vinegar and coconut milk as a curdling substance in my vegan baking before!
these are fabulous! thankyou.
i made these for breakfast this morning and leftovers in my son’s lunchbox.
jen x
These were spot on! Loved them fresh and the leftovers were just as good a few days later from freezer to toaster! Thanks Dana, this website is amazing and truly inspirational. Have tried to buy your book here in the U.K but it’s no available on Amazon. Keep it up!
Thanks so much for this recipe! I love how easy it is to put together, and how clean the ingredients are. I tried it this morning for breakfast, but I had trouble with the waffle iron–I preheated it and oiled it, but the batter ended up sticking to it pretty badly, with the waffle separating in half when I opened the iron. I had to pick off what I could with a fork and then soak the plates because the rest of the batter wouldn’t loosen. So, I decided to make pancakes instead–they came out really thick and crispy, and they were delicious!
I followed the recipe exactly, using melted coconut oil, which started congealing after I mixed it with the almond milk–I wonder if that had something to do with the batter not working well in the waffle iron? From the crunchy pieces I was able to pick off the iron, I could tell that the waffles would have been amazing–I wonder if using the coconut oil had something to do with the batter not working in the iron? I’m going to try these again with olive oil or avocado oil to see if that works better. :)
I also used coconut oil (melted) with this recipe. They took much longer to cook than I expected (my waffle iron just has a light that turns on when ready) but they did not stick. My batter was very thick though. I needed to add more coconut milk (I used that instead of the almond milk).
Delicious! We’ve made these 2 days in a row now. I used Bob’s Red Mill gluten free all purpose flour, a generous helping of GF oats, and probably half a cup of flaxseed meal. Didn’t have any problems with them sticking. Also used almond milk with vinegar, olive oil, spices like cinnamon, nutmeg, and ginger, and a few chocolate chips. Used baking soda along with the baking powder and salt, and of course the maple syrup. Can’t believe there’s no egg in this! Added a little extra almond milk since the batter looked a bit thick, (due to my extra-large helping of flax meal) but didn’t have any problems. Thanks for sharing! These will definitely be a staple around our house now.
Thanks for the recipe these look great!
Hi! Is there something else I could use instead of gluten-free oats? My baby sister and I can’t do any kind of grain (our Celiac’s is really bad) and we would love a waffle recipe as simple as this. Thank you so much!
Hmm, I haven’t tried it any other way. Perhaps you could try a blend of rice flours (white and brown) and potato flour/starch?
Do you think this would work if I used honey instead of maple syrup? I have some maple flavoring I could use to get the flavor if I needed to.
I just made these and they have great flavor! These stick more than my usual waffles. I’m wondering if it’s because I used maple syrup. The good thing is I can eat these plain they are so good?
Thanks for sharing,
Est-ce qu’il serait possible que les recettes et autres soint traduites en français car je ne comprends pas tous les mots
Merci de votre compréhension car votre site m’intéresse comme Mlle PIGUT
I just made these and they were great! I did make a couple minor changes. I pulsed my oatmeal a couple times in the food processor. I didn’t use a heaping 1/2 c. I used a level 1/2 c. I also used King Arthur multi-purpose flour instead. I ended up adding a little more flour until it reached the right consistency. I just eyeballed it. Finally, I added 1/2 t. baking soda and 2 overflowing teaspoons of vanilla. Crispy on the outside and tender on the inside. Not at all gummy. Yummers!
A great gluten free and vegan recipe. Thank you! I think they’re great with banana, vanilla, and cinnamon added in, and a fruity syrup on top!
Just took our new waffle iron for a spin with this recipe… We opted for the apple cider vinegar, coconut oil, & agave options and rolled with the flax & vanilla add-ins. Damn good! Looking forward to tweaking the add-ins next go round. Might sneak in some cocoa powder; whatever grabs me, you know?
The recipe didn’t work. I can send you a picture if you want
Can I use coconut flour instead of gluten free flour?
You can, but you need to use far less because it’s more absorbent. Not sure on the amount, but just add until it looks scoopable!
I made these today for breakfast and they were awesome! Other waffle recipes I try get soggy or floppy while they stay warm in the oven. These were the perfect consistency, a little crunchy, and great waffle flavor! Thanks for the recipe!
So glad you liked them! Thanks for sharing, KJ.
First attempt included using Arrowhead Mills Glutten Free All Purpose flour plus Silk unsweetened coconut milk (and coconut oil). That gave me a very thick dough. Needed to add another 1/2 cup – 3/4 cup of the coconut milk to loosen it up a bit. But the waffles came out looking and tasting like waffles – Yeah! This was a dry run for a weekend brunch that includes both vegan and gluten free diet folks.
Made these this morning for my husband and son (and me). Added the tsp of vanilla essence and served with maple syrup and chopped banana. Loved them! I’m the only vegan in the house and building my army of tasty recipes to prove not all vegan food is lettuce!!! Thanks for this – will become a regular in this household!
Dana,
Is the calorie count of 301 per square? Or for one entire waffle?
These are superb! They taste like funnel cake!! Perfect crisp on the outside and soft in the middle with just the perfect amount of sweetness. And, I only used 1/8 cup of agave.
Thank you,
Mercy
Thanks for pointing me in the right direction–I tried your recipe to make my first batch of waffles with the new iron the kids begged me for–and then I modified it for subsequent batches. Your directions made a very thick, doughy batter–which made very dense waffles. I lightened it up quite a bit and found that I could get the fluffiness everyone wanted by using a much runnier batter.
Hi Dana,
I’m not sure what I’m doing wrong, but these always come out undone in the middle. They’re still doughy in the middle. Any ideas? I’m using Pamela’s GF flour blend.
Thanks,
Mercy
these were amazing!! i didnt have the correct ingredients for the gf mix so i used a combination of chickpea flour
white bean flour corn starch tapioca flour brown rice flour..
sorry no pics they were so good i ate them before i could get to a tablet ..thanks
A lot of work, and both kids don’t like them. I didn’t change a thing. They look great, but are totally chewy. I agree with the children.
Hi Dana,
I have to agree with many of the comments. I have enjoyed many of your recipes but this one was a fail! The ratio of dry ingredients to wet did not add up to a liquid consistency so I had to add 2-3 cups of water to the recipe to get waffle consistency. Is this something you make all the time? Perhaps you could check the ingredients because although the mixture is tasty they don’t make a genuine waffle. Sorry to say!
Oh no! I’ll give the recipe another look to see if it needs any adjustments. Sorry you had trouble, Diana!
Hi,
I have very much enjoyed your website. I have a few children with multiple severe food allergies so I’m always looking for alternative recipes. I would like to make them some waffles, but we can’t have almond or flax seeds. Is there a suitable substitute for these that you know of?
Thanks and please keep it up!
Julie
I’m having my family to my place for Christmas breakfast and cant wait to cook these up.
My mum is coeliac and my sister in law is allergic to eggs so this is perfect!
Just wanted to say these are the bomb – hubby even approves and that’s saying something!! One waffle and I was totally full! Keep up the good work!! xo
So great! Thanks Danielle!
Hi, my husband and I love all your recipes. I was just wondering if you think I can substitute the gluten free flour blend with your gluten free whole grain pancake flour mix in this particular recipe? If so, should I omit the baking powder since it is in the pancake mix? Happy Holidays!!
I have been using this recipe for a couple months now and have to say they are delicious… I tweak it a little each time but the results have been great.
Bill
Just whipped these up for a special birthday breakfast and they were delicious! So crisp on the outside and nice and fluffy on the inside. Thanks Dana for another great recipe!
Yay! Thanks for sharing, Kelly!
Hi Dana I’ve made this recipe before and it is amazing! Favourite breakfast by far. I’ve made this with almond milk but we ran out and only have soy milk would that work to if not I will have to make it some other time with the almond milk thanks for the great recipe!
I made these for Christmas breakfast – just AMAZING :) X
I tried these waffles and they were delicious! My husband who is not vegan, enjoyed them as well. I had some batter leftover, so I used it to make pancakes and they turned amazing as well. Thank you Dana!
I just want to say thank you!!!! Feel so happy to make this delicious waffles for my family!!! They love it and so do I!!!
Best of wall is vegan:) no eggs!!
Yuuum! I just enjoyed these waffles and this darling recipe! The batter was so good, it almost didn’t make it to the iron! Fav waffle recipe! Thank you, Dana!
Made these many times after discovering this blog, Thanks for the recipe!
– Niky
I used coconut flour and had to add a lot more almond milk; maybe the coconut flour is too absorbent? Either way they’re currently cooking and smell delicious!
I used Bob Mill’s Gluten Free Millet Flour and I couldn’t get the waffles to work. I followed the ingredients and used the optional items as well. It kept sticking to my waffle iron no matter how much nonstick spray I used. I then tried to make them into pancakes which was even a bigger fail. I don’t understand where I went wrong. What did you use for Gluten – Free Flour?
These didn’t work for me at all!! I had the same issue many have had: The batter was such a thick sticky glob, and wouldnt cook right. They just baked onto the nonstick, oiled waffle iron, I can’t even pry them off! Such a mess!! I followed the recipe exactly as written and then added more and more milk but just couldn’t thin that batter. But since I can’t get the first one off of my iron anyway, no waffles for the family today. Very disappointing.
This recipe turned out horrible for me. The mix turned out super liquidity and it all stuck to my waffle iron, I had to scrape it off with a spatula and sewer (and i did use a generous amount of cooking spray like the recipe says). Although it tasted all right it was defiantly not a waffle. This could have been due to the fact that i used almond flour instead of a gf mix and for the oil i used 1/2 canola 1/2 grape seed. I would defiantly recommend following the recipe EXACTLY how it is, especially for the flour and oil. I ended up also having to use a little more baking powder. Thank you.
my mix was SUPER thick?? I added some extra water….
Hey Dana,
Thanks for sharing this gluten free, vegan recipe- so hard to find recipes that work. I just wanted to note the substitutions I made in case anyone else is looking for ideas:
1. Used warm (this was important for it to curdle) whole milk instead of almond milk and doubled the amount of vinegar.
2. Used the Arrowhead Mills GF flour (Heritage blend).
3. Like some others have mentioned, the batter was pretty thick when prepared with the given measurements so I added an additional 1/3 cup of whole milk to make the batter a bit thinner- it was still not flow-y and a spatula was needed to spread the batter around a bit on the waffle iron.
I bought the same waffle iron as yours and the resulting waffles were amazing!! We all enjoyed them a lot.
These are absolutely delicious! I made mine with all organic ingredients, and included all of the optional ingredients as well. I also made them in our little winnie the pooh waffle maker, and they are adorable :)
Made these today and they are so good!!! Everybody loved them. Absolutely amazing and they don’t taste anything like all the other recipes. Best!
These were AMAZING!!! I couldn’t wait to get out of bed to have them!! They are definitely kid approved. I didn’t tell my 5 kids that they were GF and they devoured them. Made a huge batch and YES they freeze great. Taste just as yummy after you toast them!!!:-)
Just wondering….The ingredient list says 1/4 cup of some sort of oil and then 1/4 cup of a sweetener but when you get to the directions it says to use either or and not both. I used both and they turned out great but was just wondering which of the two instructions is correct?
Thank you for an incredible recipe!!!!!!!!
I made this today (April 10 2016) two batches, the first one exactly as written the second changes where brown rice syrup and extra-virgin coconut oil. I loved both of them. Thank you for another perfect vegan recipe
These were a major failure for me. So last Sunday my dad and I wanted waffles and he wanted to make his recipe (not vegan) and I wanted to make some vegan ones. So I found this one and I usually love your recipes, so I had plenty of faith in this one. Well, they were not pancake-like at all. I did use coconut flour and coconut oil, thinking it would be no problem, well I was very wrong. It was not liquid at all. I probably added 4 cups of almond milk and it still didn’t liquify. We put it in the waffle iron twice and both times it resembled nothing close to a waffle. So I decided to just go back to the drawing board and start all over. I used olive oil and regular flour this time. I was so relieved that it worked, but even then I had spent hours in the kitchen, super stressed because I was trying to show my dad’s waffles up and we had company to judge which one was better. Everyone was full by the time mine came out, so I was the only one to try my mediocre waffles that I was told were not nearly as fluffy as my dad’s.
Why would they be “pancake-like”? Pancakes and waffles are two different things. Also, guess what? You can’t completely change a recipe and then complain it’s a failure. That’s user error.
Agreed. Not fair to complain about recipes when we make the mistakes cooking them or sub ingredients. Believe me, I have made plenty of cooking mistakes in my past.
And this recipe turned out AWESOME for me, so per usual, MB for the win. ✨
In order to sub coconut flour for regular flour or gluten free flour mix, you use only 1/4 to 1/8 of what the recipe calls for. I learned this the hard way. Coconut flour takes a lot of moisture and you want to start with a small amount and slowly add until you reach the right consistency.
I hope you’re not calling the original recipe a failure? You can’t completely swap in coconut flour at a 1:1 ratio and expect it to be the same. You should have used way less coconut flour!
Just a note to say I used an amended version of this recipe to make some GREAT waffles for my granddaughter who has wheat and egg allergies. Changed up the GF flour mixture, as well as a few other things. We all loved it! Thanks so much. Gave you credit, of course, and hopefully sent some traffic your way. Happy cooking, Alyce Morgan–More Time at the Table
If I am out of milk, do you think I I could just use water?
I made this recipe today and it was so yummy. I just added a lil bit more almond milk to make it less thick but still it turned out wonderful.Your recipes never seem to fail me!!
What could i use as an oat subsitute? They arent suitable for coeliacs (in australia) we are unable to purchase them at all.
Is the “batter” supposed to be more like dough? It’s not remotely pourable. I keep checking the recipe to make sure I didn’t leave out something.
I just made these. Used coconut milk and coconut oil. I also added the flax, vanilla and cinnamon additions.. I used Pillsbury gf multipurpose blend. The batter was really thick added water until I achieved desired batter consistency. This was my first gf recipe since giving up wheat about 2 weeks ago. Thank you so much for a great recipe. These are delicious.
I made these today as per the recipe, but the batter was far too thick. I am guessing the gf flour blend is a factor, but even after adding more almond milk it wasn’t right.
I have made these waffles two times. Once with Bob’s Gluten Free Flour. Once with the flour recipe on this site. The waffles came out awesome on both occasions. They tasted great and were nice and crispy. The only problem I have is that they tend to get stuck in my waffle maker. I make regular (gluten laden) waffles for my wife and daughter in the same waffle maker and they come out easily. I will goof around with oil quantities the next time or maybe use egg since my dietary constraint is gluten. Thanks for the great recipes. Your site is very motivating.
Lovely! Thanks for sharing, Tom!
Dear Dana,
I was just recently put on a (hopefully) 1 year diet, restricting me from gluten, eggs and dairy.
I found your blog and this ist the first recipe I tried! I can’t eat oat either, so I subed amaranth and millet flakes. They came out delicious!
Thank you for your inspiration. I’m looking forward to trying out some other recipes of yours.
Hi, thanks for this, I used 1 cup of GF bread flour and half a cup of chestnut flour, needed a lot more milk but these came out really well. I would recommend the chestnut flour, adds a lovely sweetness.
I followed directions and used exact flour blend. was more dough like. Added more almond milk and was great.
Question my son doesn’t have any gluetin allergies, so when a recipe
calls for gluetin free can I use regular flour or oats?
I have the same question, can I sub the gf flour for regular flour 1-1?
I think so! Let me know if you give that a try!
I made this recipe today (July 4, 2016) with high hopes. I read the comments and saw that others had hard times when they switched out ingredients, so I made sure to copy the recipe exactly. I greased the waffle maker throughly, and let it heat up. The mix stuck to the waffle maker and I had to pry it off with a fork. I used my grandmothers expensive waffle maker and I’m pretty sure it’s ruined; I’m 15 and don’t have a job so I don’t really have the money to replace it. I mean, the batter tasted awesome, but I don’t know what I did wrong on the cooking aspect of the recipe. :(
Emma sorry you had trouble! I’ve recently realized that waffle irons coated with nonstick surfaces can be a little tricky. I like using cast iron covered irons and greasing generously. I’m truly sorry it didn’t work out!
We found that using honey made them stick a little more than maple syrup so maybe the sweeter of choice has something to do with it.
Made these today as my toddler is egg and dairy allergic. Used regular flour and they came out perfect! I’ve just bought a waffle maker (the one pictured above) and had never made waffles before and was so pleased. The batter was very thick, much thicker than pancake batter but that made sense to me as waffles are supposed to be more substantial than a pancake. I just tipped a heap into the centre of the waffle maker (it barely spread out), closed the lid, and when it was ready I opened it et voila – they had spread out and puffed up perfectly. We’ve started a new family tradition now of Waffle Saturday and will keep making this recipe for years to come. Thankyou!
Has anyone else had troubles with the waffles splitting and getting stuck to the waffle maker?
I use her GF blend and I used Honey and Avocado Oil.
Thanks!
These were amazing!!! My 2 1/2 yr old son loved them. I added wheat germ to the batter, and I used whole wheat flour instead. I loved how everything was dairy free. For the dipping, I used PB2 chocolate peanut butter powder, and pure maple syrup and mixed that together, definitely a nice add. Thank you for sharing!
I forgot to add that I did also add the cinnamon, and vanilla extract. Next time, I’m going to add chocolate chips. Yummy! Can’t wait.
For Coeliacs there really is no safe gluten free oats
Where do you live? We have celiacs Association certified gluten-free oats in the United States.
Just made these! They were an absolute winner! A note for anyone using the Bob’s red mill cup for cup blend- you will need additional almond milk to get the right consistency. I added about an extra cup.
I added wild blueberries as well! Yum!!!!
Oh, I doubled the recipe as we have some hungry hungry hippos here, the standard recipe would need an extra 1/2 cup almond milk. Forgot to mention that!
Hi! I tried your recipe! It’s very good, thank you for sharing.
Do you know how can I make just 1 serving?
Hmm, cut the recipe in 1/3?
First waffle came out perfectly. All the rest–stuck like crazy, no matter how much oil I used. :( Sad, but I love crispy waffles, so once I got them all out of the iron in little bits, I ate all the little crispy pieces in a pile on my plates with some fruit and syrup. I just saw your note about non stick and my waffle iron is, so maybe that’s it. Also, much like many others, I needed to add a ton more liquid until it was okay.
Oh, and I made it exactly as written, with coconut oil and maple syrup. A about 3/4 cup more almond milk.
Katrina, we had horrible stickage with our first couple batches. Then we started using a new waffle iron and it works perfectly. Turns out no matter how much oil we use in our old one everything sticks.
Do the oats need to be ground?
Nope!
If I wanted to make this recipe with regular flour, would I still use the same quantity with 1 3/4?
Can I use 1% milk as opposed to almond milk?
We haven’t tried this with 1% milk, Tracey, but I think it should work!
These are my JAM! I am about to make up a batch. I recently switched from almond milk to flaxseed milk (better taste); do you think it will make a difference in the taste of cooking of the waffles?
Just wanted to say that these are great! Didn’t have oats on hand, so put in extra flaxseed! Delicious! My boyfriend (who is a meat eater) says 5 stars!!!
The taste of these waffles are great! I added some cold water to the batter after trying out one waffle, because i want my waffles a bit thinner and crispier. Great recipe, will make these again!
This is my only go to vegan/gluten free waffle! They are crunchy, lite and tasty! In the past ive added pumpkin puree to make it a little pumpkiny plus spices, chocolate chips, fruit, and even cocoa powder to make chocolate waffles! Such an easy recipe! I even was able to sub the oats using ceushed almonds (lots of almonds) and it came out great! So many options and modifications with this recipe. Cooking them is always fun!
I followed the recipe but my batter is like soup. I double checked all the measurements. Is it supposed to be this watery…?
I did end up addig more flour cos if i poured what i had on the iron it wouldve been a runny mess.-.
Hi Stephanie! Depending on the brand of GF flours you used the batter can vary. If it looks too wet, add more GF blend!
I love the taste but I had such a problem getting them out of the waffle iron as well, even though I brushed with oil. I also love your GF flour mix, so much lighter then some brands out there that are so heavy.
Any tips on why they stuck so badly, I used two different waffle irons.
Thank you.
I just made these and they turned out great! I tried one batch as is and another batch with about 1/2 cup more almond milk since the batter was very thick. I would suggest sticking to the original recipe because adding more milk made the insides a bit more gooey. I set my waffle temp to med/high and had to cook for about 10 minutes in both instances. Thanks for the awesome recipe!
Also for reference I used Bobs Red Mill 1-1 GF flour, Bobs Red Mill quick cooking oats, and the olive oil option.
Hello, found your recipe just this past week. i wanted to make something special for christmas morning. we have egg, gluten and nut intolerances. so happy i found your recipe. i did as you said – putting dry ingredients in mason jars – so in the morning i just put the few liquids and dumped the dry into the bowl. so good. i did the first one with cinnamon and second batch with chocolate chips. i did cook a bit longer to get a nice toasty brown look in the iron. we froze the extras and i think they taste even better re-toasted. i just made another batch for tomorrow. one daughter said it tasted almost like churros. three batches in less than three days. thank you for great recipe. i won’t have to buy store bought frozen waffles anymore.
This recipe is so bad. I’ve tried it several times hoping the best and nothing. You should really fix it. Pretty disappointed :(
These are seriously my favorite vegan waffles!
I used a Belgium waffle iron maker and these turned out great! Even though they are gluten free, they don’t taste “gluten free,” if that makes sense. The battle was very thick so I had to spread it in the waffle iron. I also used Bob’s Red Mills gluten free 1-1 baking flour + maple syrup as the sweeter + avocado oil + unsweetened vanilla cashew milk + a dash of almond extract. This recipe only made 3 waffles with my waffle iron so next time I make these (probably tomorrow!) I’m going to double or triple the recipe so I’ll have lots of extra!
These waffle are just absolutely delicious! Thank you for a wonderful recipe that I know I will be making again and again!
Since finding this recipe (a couple weeks ago while looking for a Christmas Eve brunch option) we have made these probably 17 times. They are DELICIOUS and I highly recommend. They go great with sliced bananas on the top :)
i was wondering if i made this without oil would it work just as well? looking for a good oil free waffle recipe! (:
Hi! I don’t think so! They need some form of fat. But if you try it without, let me know how it goes!
Didn’t work well with whole wheat flour. I otherwise followed every direction and the waffles turned out dry and crunchy vs crispy. I even had one set split apart.
Flavor was okay but texture was not ideal. Does the GF flour mix make the difference?
Hi Cheryl! Hmm since gluten-containing flours tend to be a bit more absorbent, this is likely what happened and in turn, tried out your waffles! I am sorry to hear you didn’t have any luck using whole wheat flour! Next time, try adding less whole wheat flour if you are swapping out gluten free flour and that should work better for you!
Hey! Can i make the batter and freeze it or refrigerate it to be used a week later?
Hi! I wouldn’t recommend freezing the batter! However, if you were to make waffles and freeze them, they will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.
Lovely recipe, but I have a serious problem.
I greased my waffle iron thoroughly before pouring the batter in, but the waffles ended up sticking to the iron and crumbling all over the place. Not sure if this has to do with the temp of my waffle iron? Do you have any tips on avoiding this situation in the future?
Thanks! xx
I made these after recently going vegan, and they were wonderful! Topped them with strawberries and blueberries. I had enough batter to make 6 waffles so I’ll be keeping the extras in the freezer when I’m in a rush!
I just recently started transitioning vegan, and i was really missing waffles, and these are so!!! good!!! I made them for a friend too and they loved them as well! Thank you!!!!
These waffles turned out delicious! Although, for the gluten-free flour blend I used what I had in my cupboard and created my own – which was not the best idea (1/2 a cup sorghum flour, 1/2 millet flour, 2/4 brown rice flour, 1/4 potato strach and 1 tsp xantham gum) – the mixture turned out too thick and I had to add milk until the texture became more liquid. Overall, the taste was amazing and I was surprised to see that I did not need eggs to make great waffles.
Thanks for the recipe – love your blog :)
SO GOOD. You’re a recipe wizard :) Made these at 9pm at night. Didn’t even have almond milk, so I made my own one hour prior. Of course, at 9PM I HAD to have some chocolate, so I added about 1/3 cup of cacao powder. Cooked these for about 4-5 minutes on my waffle iron.
Topped it off with fresh mixed berries and a tbsp of maple syrup.
Oh girl.
Delicious and simple! I recently purchased a waffle maker and decided to give this recipe a shot. I had some of the gluten free mix left over from making your donut recipe so these waffles were quite simple to make. They turned out really great! I’m currently finishing the batter to freeze some for tomorrow. Thank you for another great recipe!
I use this recipe weekly. Just adding different fruits each time. It is so great and easy. Love that it’s minimal mess and fills my girl up (&her dad and I). Thanks!!
I LOVE THESE WAFFLES. Perfect for me to make, I am personally vegan & gluten free therefore its the best of both worlds ! Thank you for this recipe. I have been making them ever since I came across them (every chance I get). Love your blog. xx
I absolutely love this recipe! You can use any number of flour combos and it comes out great. Just know that 140 grams of any flour is 1 cup. Just be sure to minimize the flours that absorb alot of liquid (like coconut). I’m on a rotational diet for food allergies so I’ve a different blend for each day. For example: quinoa/chickpea/ almond, or buckwheat/potato starch, or corn masa/arrowroot/coconut. I sub out the whole amount, flour and oats for a total of 2 1/4 cups or 315 grams. I’ve also subbed out the sweetners and oil. I find it works best with a blend of flours. Tried straight flax but that’s too wet. Overall excellent, easy, and flexible. Thanks for sharing!
I tried this recipe with spelt flour, but when I tried to bake it in the waffle iron it would tear apart. So after some failed attempts I decided to use the batter to bake muffins. They taste so delicious with chocolate drops.
Btw I really enjoy your recipes. They are not too fancy and complicated. They also taste great.
Made with no added sugar cashew milk, Bob’s gluten free all purpose flour, and grapeseed oil. Added vanilla, ground flax, and extra agave. Sprayed iron really well and they didn’t stick nor were they raw. I thought they were perfect. Will definitely make again.
I modified this by using 1/2 c whole wheat flour, 1 c AP flour, and 1 1/2c almond milk but everything else the same. Batter was very thick and cooked up really nicely but after they sat in the 200* oven while I finished cooking the batch they were overly hard, tough and chewy. Tasted great but not easy to eat with a fork and knife plus not worth saving the leftovers because they got even tougher once they cooled. Any help to make these better but regular waffles not GF? What consistency do you recomend the batter be for the future. Thanks!
Tried this and followed the recipe but the batter was so thick it was like paste.
Added more almond milk to help thin it out, poured it into waffle maker.
Waffles felt super heavy and not cooked in the middle.
What did I do wrong?
Can I use another vinegar like rice vinegar? And for milk can I use lactose free milk or it need to be plant milk?
TIA
Hi Mania! Those substitutions should work! Good luck! :D
I doubled the oil & almond milk and omitted the sweetener. They were delicious plain or topped with earth balance, maple syrup, coconut whip. Some were a little soft, so recommend crisping up in the oven while making the rest of the waffles.
These were great! I used coconut oil, and the oil melted outside of my pan, it pooled and just leaked all over the place. It was quite surprising. Next time I guess I would use a different oil or use less coconut oil.
Hi, I tried this waffles but its awful :/
Please make a grams and mililiters for this and I wanna tried again!
If I omit the oats will I need to add anything?
Hmm, I haven’t tried it any other way. Perhaps you could try a blend of rice flours (white and brown) and potato flour/starch?
Please make a grams recipe for this. Mine cup doesnt taste good :(
I tried it 3 times
I just made these. Used Bob’s Red Mill Gluten Free Flour and Quaker Quick cook oats. Added the cinnamon and flax. They are delicious!! Thank you for another great recipe.