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!
7-Ingredient Vegan Gluten-Free Waffles
Ingredients
WAFFLES
- 1 1/4 cup unsweetened almond milk
- 1 tsp white or apple cider vinegar
- 1/4 cup olive, avocado, or melted coconut oil
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/2 heaping cup gluten-free rolled oats
- 1 3/4 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- 1 pinch sea salt
OPTIONAL ADD-INS:
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 Tbsp flaxseed meal
- 1/4 cup dairy-free chocolate chips
- 1/4 cup chopped bananas or other fresh fruit
Instructions
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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.
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Add dry ingredients to a large mixing bowl and whisk until well combined.
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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.
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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.)
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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.
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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 of months, although they're freshest within the first couple of weeks.
Notes
*Adapted from my Vegan Gluten-Free Oatmeal Waffles.
*Nutrition information is a rough estimate. 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 F (204 C) oven until golden brown and warmed through for a similar effect.
Nutrition Per Serving (1 of 6 waffles)
- Calories: 301
- Fat: 9.7g
- Saturated fat: 1.4g
- Sodium: 44mg
- Carbohydrates: 53g
- Fiber: 5.7g
- Sugar: 10g
- Protein: 5g
Made waffles this morning! They turned out great! Made just few changes – used unsweetened soya milk instead of water, swapped whole wheat flour for oat flour and added some apple cider vinegar. Simple, quick and tasty. Crispy on top and soft inside. And 7 min baking time is very accurate! Thank you! This will be our ‘go to’ waffle recipe!
These were delicious! Used all purpose flour as we didn’t need gluten free. Used more milk though as it was very thick, but it does spread. Didn’t grease the iron as recommended because I’ve never done that before with this iron and didn’t have a problem with it sticking. Would make again.
These delicious waffles are our Sunday ritual! I add also 1 tbsp chia seeds & 1 tsp hemp seeds to boost nutrition. Love adding fresh fruit – mashed to the batter. Blueberries are a favorite.
I highly recommend this recipe. It’s quick, easy and soooooo satisfying.
I made this recipe and subbed almond flour for gf all purpose! The flavor was amazing but the dough did not work In the waffle iron! Is there a way to use almond flour with this recipe?
These were fantastic!! My kids were not fans of other vegan waffle recipes I tried but absolutely loved this one! My pickiest eater asked while making them, “What smells so good?!” I subbed avocado oil instead of coconut oil (due to said picky eater’s discriminating taste buds), and I added a flax egg. Just perfect, and easy to freeze and reheat in the toaster for a quick breakfast. Easy, quick, simple ingredients. This recipe came out perfect for me, and I love reading comments about all the substitutions and additions that have worked out so well. Thank you!
Thanks so much for the lovely review! We are so glad everyone enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I’ve made these many times. Almost every weekend, really. So it’s high time I leave a review. Delicious and easy to prepare. I’ve made them with Bob’s red mill gf blend. I’ve also used 2 different homemade gf blends. All had good results. I add vanilla, cinnamon, and ginger. I’ve made them for guests who are not gluten free and they loved them. Very good recipe. Thank you.
This is actually good I made for my mom on her birthday and she loved it she was surprised it was so good.
Thanks so much for the lovely review, Kimia. What a great daughter you are! We are so glad your mom enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I made these for a group lunch this week. I made two versions, a savory one with lemon and thyme, and a sweet version with dried blueberries. This is a very good recipe and it it customizable as mentioned. I’ll make these again and freeze them.
Based on feedback from several people I made sure the waffle iron was really hot before starting and I let the batter sit for at least 15 minutes before I started. I used Bob’s Red Mill Gluten Free baking blend and I sprayed the waffle iron for each waffle.
Thanks for the great recipe!
Hello! Thanks for the vegan gluten-free option! I have one question, when I make the batter it comes out too thick to blend dry with wet ingredients. I have been adding more milk but wondering if something else I’m doing might be off?
Hi Lisa, adding more milk is perfect! One idea is that we may have different definitions of heaping. Typically, we use about 1/2 cup + 1-2 Tbsp for “1/2 heaping cup oats”. Hope that helps!
The taste was amazing but I used the metric measurements that were given and the batter was the consistency of bread dough. Put it in the waffle maker and it just didn’t work. Could do with amending the metric measurements of flour I think?
Hi Zara! Thanks for your feedback – I will pass this along and we’ll double check the measurements!
Instead of using apple cider vinegar and almond milk to make the buttermilk, would lemon and almond milk yield the same results?
Yes, that should work though we haven’t tried for this recipe! Let us know how you make out!
I loved the crispy outside! Very flavorful! This is my first attempt at any vegan gluten-free waffles. I used the Arrowhead Mills gluten free baking mix and it had a great flavor. My coconut oil solidified I suppose because my maple syrup had been refrigerated. Also, my almond milk never curdled. I added more vinegar and it still did not. Went ahead with recipe anyway. End result were very crispy not much “cake” texture inside. Still tastes good!
I followed the recipe exactly but the batter was too thick. So, I added more milk. Please check to see if there’s a typo. Suspect the measurements for the flour and the milk should be reversed. Perhaps it should read 1 3/4 cup milk and 1 1/4 cup flour.
Hello! I cannot eat Oats. Is there a function in the baking process that requires them? Wondering if there would be a substitute. Thank you!
Hi Kristin! We haven’t tried it any other way. Perhaps you could try a blend of rice flours (white and brown) and potato flour/starch?
Made a batch of these tonight for a group of non-vegan friends…they all raved about how good they were! I used all purpose instead of a gluten free mix (none of us have a gluten intolerance) and added some cinnamon (to the dry ingredients) and vanilla (to the wet ingredients) before mixing. I had no problems with doughy centers or sticking to the waffle maker (but i thoroughly sprayed the waffle makers first). I would probably double the recIpe next time as it made just enough for one each and we all would have had a second! Highly recommend this recipe though!
Okay, I am savoring each bite of one as I write, these are delicious! My husband is in heaven…..I used flax seed meal, vanilla, coconut oil and maple syrup as you suggested. I only had soy milk and it worked just fine. I did put just a tad more milk in after reading some of the comments, but I really don’t think it was necessary. I just got the same waffle maker as you have and this is my first time making waffles in all my 62 years of life. They came out perfect! I am so pleased! I have one question. Could a double batch of batter be made and then kept in the fridge to keep on hand for the morning? Or is it just better to freeze them. I love how crispy they are outside and want to make sure if they are frozen they will be equally, delectably crispy out of a toaster. At any rate, thank you so much!!
This is a great recipe. They are so easy to make, and taste great! I love that this and so many of your recipes are made with ingredients I have on hand. My gf flour blend wasn’t quite the same as I already had a blend that I had made. It worked fine. I added vanilla, cinnamon, chopped pecans. The batter seemed a bit thick, maybe because of the flour blend difference, so I added some extra almond milk.
Hi there,
I am unable to have apple cider vinegar, or citrus fruits (since lemon juice is often used as a substitute).
Would it be fine to omit the ACV altogether? What would you recommend as a gf + vegan egg alternative?
I know there’s the flax seed egg option but it takes awhile… waiting 10 min for it to thicken. I will use it as a last resort :)
Hi Melissa! Yes, I’d omit the ACV in that case. As for a gf + vegan egg alternative, if you aren’t wanting to use a flax egg, you could try using a mashed banana or some applesauce in place? Good luck!
I used all the ingredients except the last two on the addon list. I found the batter was a little too thick, but adding some water made it perfect. I could have made five waffles instead of four. I had one for my breakfast and put the rest in the fridge. Reheat in the toaster and they look better than store-bought, brown and crispy. It’s the first time I have made and ate waffles because store-bought are made with eggs. Thank you for this recipe. I will make a cranberry raisin sauce for the rest.
Forgot to mention—take Alton Brown’s advice when making any waffles, including these: Always spray the waffle maker with non-stick spray to between EACH waffle made ( i use coconut non-stick spray), or you will have a waffle that splits in half and is tedious to peel from the top and bottom of the waffle maker. Non-stick spray resolves this completely.
This is my go-to recipe for waffles. Tastes great and perfect texture. BUT, like others have pointed out, the batter is far too thick. I have to believe there is an error in the recipe. I simply add more almond milk to fix the issue. The default amount is for 6 waffles—which calls for 1.25 C plant milk. I added 3/4 C to that amount for the desired consistency I was looking for. I also added a tablespoon of ground flax, to help hold it all together. Don’t rule out this recipe just because batter is thick—just add more milk. Yum!!
Great recipe that really works! Thanks for sharing…
Made this recipe multiple times…everytime these waffles have crisped and completely stuck to the waffle iron! We’ve also made other waffle recipes and had no issue- so we cannot figure out what is causing this. Each time we end up making pancakes with the batter instead. That being said, we have made several of your other recipes and love them!
These are the best! Consistently tasty and better yet, they don’t stick to the waffle iron! Our family’s current holiday variation is subbing part soy egg nog, adding some fresh nutmeg and cinnamon, and using some almond meal in place of all purpose. Thank you!!
I’ve made these a few times and had different results based on different GF flour mixes used. Assuming you did not use the suggested homemade GF flour mix recipe, the particular mix you used may have led to very thick batter and waffles that were uncooked in the center. It is probably not your waffle maker. Some flour blends will be more absorbent than others and yield a thicker batter. The first time I made these, I used Bob’s Red Mill 1 to 1 GF Baking Flour mix. The batter was somewhat thick but workable (I added some extra milk), and the waffles were crisp and delicious. I had even added some ground flax seed and unsweetened coconut flakes. The second time I used Namaste GF Perfect Flour Blend and the batter was way too thick. I had to add lots of extra milk, and be sure to spread the batter very thinly on the waffle maker so they would turn out thin enough and somewhat crispy. The third time I used the same Namaste blend but used about 1/2 the amount of flour and they were much better. Batter still quite thick but I spread it on thinly to waffle iron and the waffles were delicious. There was another commenter who doubled the liquid for better consistency so this is a similar method. I used coconut oil, maple syrup, and then soy milk instead of almond (allergies), and added cinnamon and flax seed. Overall this is a great recipe. My family is used to vegan waffles/pancakes (allergies to dairy and egg), and they don’t usually like GF recipes, but they love these waffles.
I made this today and was so excited to have waffles! Sadly my waffle maker did not agree, lost 2 to the machine as they just wouldn’t come unstuck :( I used the remaining batter to make pancakes and they were delicious, so nice and crispy!
This is definitely the best vegan waffle recipe I have made/tried. Admittedly, I am not gluten free so I used regular flour, but all other ingredients were the same.
I added cinnamon and vanilla which were both great additions! Regarding gluten free flour blends, I almost always find the resulting batters to be much thicker and stickier. Usually using less than flour than a recipe calls for, and then adding more until you get the right consistency is a good way to go about things.
I’ve been making so many recipes from this site since I went vegan and they never disappoint, so I thought it time to start leaving comments. I’m here to stay :) Thank you minimalist baker!
Glad you enjoyed them, Angela! Thanks for sharing!
I was very excited to make these as my first foray into vegan waffle making.
Oh, how my excitement was mis-placed! I switched the gf flour for regular but left everything else as is & ended up with a weird kind of breakfast gloop.
Gave up on waffling after the second one & instead made the rest into pancakes after adding a bit more plant based milk. The pancakes turned out okay so I’m glad I managed to salvage something from this.
Shame as every other recipe I’ve tried from here has been excellent.
Yooo! I’m so happy to share I had 100% success on the first try of this recipe. I will admit that after hours of research in the comments, I made sure I lowered my dosage of specific items. I use gluten free “ArrowHead Pankcake & Waffle Mix”
This mix had all the flours everyone needs and xanthan gum in it so I only use 1 cup of this mix, 3 tbsp of Olive Oil, Pinch of Salt. I used OAT MILK (same amount recommended in the recipe), Cinnamon and Vanilla Extract that was recommended as well! All my waffles where crispy and fluffy where they needed to be! And came Right out the waffle maker with no trouble.
Peace And Love!
Queen
Hello – I cannot eat oats nor gluten free oats. Is spelt flour a good substitute for these?
Absolutely love this recipe, having a vegan and gluten free household and been making it every week for months now. I wanted to play with it to create a savory dish and produced an awesome Korean sticky “chicken” and waffles: substitute 50/50 Olive and sesame oil for the oil, par cooked brown rice for the oats, and add chopped green onion, coriander and sesame seeds. Serve with Korean fried chicken style cauliflower and broccoli in spicy-sweet sticky sticky sauce and yum! Because the rice does not absorb as much as the oats, it’s a little bit wetter batter so cook on highest/ longest setting on waffle iron
Honestly, I wasn’t expecting these waffles to taste great, but they sure did! I will recommend to every waffle eater I know from now on. Man, that was one delicious breakfast.
Yay! We are so glad to hear that, Brian!
Hi. I just made this recipe this morning and only altered unbleached Arrowmills all purpose flour fo the GF blend used in the original recipe. This is my 2nd time main these waffles and my batter always comes out gummy and super thick, almost like cookie dough. I had to add a bit of unsweetened applesauce & more almond milk to even get my batter loose enough to add to my waffle maker.
My main frustration is that my batter always only yields enough for two(2) of the said 6 servings and that’s stretching my batter. PLEASE HELP!!! I love this recipe & actually about to pull out all my ingriedients and re-try YET again:).
I’d recommend using less flour as gluten-containing flours tend to be a bit more absorbent, and this would explain the thick consistency of your batter. Hope this helps!
HIGHLY RECOMMEND: I added another cup of almond milk (2.25 cups) and the they came out much fluffier and a lot less pasty.
Can all purpose flour be substituted instead of gluten free blend? And will it make it a denser waffle?
Hi Lily! You totally can. Add a little less at first since gluten-containing flours tend to be a bit more absorbent.
I made this with my son yesterday morning, they were super delicious. However no matter how much oil I put on the waffle maker they stuck really bad. So we ended up eating half pieces of waffle LOL any advice ?
Shucks! Sometimes vegan and gluten-free waffles can be tricky for sticking to irons. I recently got this iron and it’s a non-stick dream! Otherwise, did you sub any ingredients out, or use something other than recommended?
Hmm, not sure! It certainly didn’t give me any issues with our waffle maker. Did you make any substitutions?
This recipe is fantastic. Everyone we make it for loves it and steals my recipe sheet.
We like it with lots of fruit and I half & half maple syrup and Agave nectar. We don’t need syrup and just eat them like cookies.
Normally we just use regular oats and all-purpose flour. We only use gluten-free ingredients when making it for gluten-intolerant people. When we did use gluten-free ingredients, the people were excited to find out that they were crispy.
Glad you are a fan of this recipe, Chris! Thanks for sharing your recipe changes!
These were SO good!! I swapped out the oil for Applesauce and used 1 1/4 cup whole wheat flour instead of your flour blend and they tasted amazing! Thanks for the recipe?
Whoop! Thanks for sharing your changes, Tara. Glad you enjoyed them!
I think I may have gone wrong somewhere because mine ended up being quite dense and rubbery. Anyone know what may have gone wrong?
Hi Deirdre! Try this new recipe!
Hi, Thanks for posting this recipe. I made them & they turned out great. Have just bought a waffle maker & have tried a couple of other recipes but this one worked the best. Thanks!
I made this with regular pastry flour, I didn’t have whole wheat and followed the rest of the recipe as written. We have been looking for a good crispy waffle and this is it! Winner. I ate one of them plain as well, delish. I knew minimalist baker would get it right, she always does. We did use a hand blender to mix it up well. My batter was on the runny side, but it worked great. Also the waffles were very light and fluffy so we could eat more than the usual amount. Thanks for the recipe.
So kind! Thanks, Kelly.
Yay! Thanks for sharing, Kelly!
Batter was way too thick and waffles took over 15 minutes each to cook, and they turned out pretty rubbery.
Sorry to hear you didn’t have success with this recipe, Allegra! Did you happen to make any substitutions or changes to the recipe?
The flavor on these is really nice. But they come out a bit hard. I’ve made them with gluten and gluten free flour and always the same: a bit more solid than a waffle should be. I like them…but can’t really make them for other people/guests.
These waffles are great! I just made them and the recipe went without a hitch. My 3 year old has a waffle in each hand and is dance-eating. That’s a good review in my book!
Reading this recipe in Australia, and I struggle to find gluten feee oats or oat flour here. Can I use normal plain gluten free flour and quinoa flakes inplace of the oats and oat flour?
Hi Andrea! We haven’t tried using quinoa flakes but if you give it a try, report back on how it goes!
Hello,
Can I make the batter for this waffle the night before? Also, can I use Bob’s red mill gluten
free 1 to 1 baking flour instead of mixing some flour?
Please let me know.
Thank you.
Reiko
Hi Reiko! You should be able to make the batter the night before, yes. As for the Bob’s red mill GF flour, we haven’t tried and can’t guarantee results but scan through the comments above as others have tried using it! Good luck!
Thank you for your prompt reply! I love your blog!
Reiko
As always, these are amazing. Dana you are wonderful. Will be making these again soon!!! I doubled and it was a bit dense so I made a little extra almond butter milk and added it in. So delicious!!!
Woot woot!
We made these for ‘breakfast for dinner’ night, and they were a bit dense but SO delish! We added flax meal (which may have been the culprit), Enjoy Life chips, vanilla, cinnamon, nutmeg, and allspice. Yum!! Definitely will be a recipe to return to; thanks, Dana!
These are not gluten free! Oats are not allowed on a gluten free diet…
We use gluten-free oats! If you can’t have oats at all, perhaps you could try a blend of rice flours (white and brown) and potato flour/starch? Hope this helps!
These were crispy and delicious! A few split open and I ended up with half on top and bottom of the waffle iron, I think when I didn’t cooking long enough. Instead of wasting (it was still crispy and good) I put almond butter and made a little waffle sandwich. So good! Froze some like that too as my 7 year old will eat it like a dessert.
Great idea, Barb! Yes, if they are not cooked quite long enough, they may separate. Also, we had to recently replace our waffle iron for a better model because our old one had lost its nonstick surface and was sticking like crazy no matter how much oil we used. We’d highly recommend this model if you’re ever looking to upgrade!
Thanks for the recipe! Didn’t have potato starch and white rice flour so I replaced with extra brown rice flour and chickpea flour. Turned out great :)
Love, love, love your website! Thanks for al the work you’re putting into it!
Thanks for sharing your subs, Maria! We’re glad you enjoyed the waffles!
Hi Astrid! Coconut flour is really absorbent so that’s why it didn’t work. Sorry about that!
Okay this went terribly wrong. When Iixed all the ingredients together everything was super super dry. Like really crumbly. I used coconut flour though. I added more milk to make it a bit creamier, but everything got stuck in the waffle iron. No chance to get a waffle out of it. ???
I am not a fan of this recipe. The batter is very thick, it sticks to the waffle iron (yes, I sprayed it with cooking spray), the center does not cook, they fall apart.
I finally added 2 eggs and mooooore milk. same problems. So I plopped them on the pancake griddle and am trying to make biscuits out of the batter.
Sorry you had problems here! Did you leave the waffle to cook long enough? Sometimes if it’s opened too soon the batter can stick to the edges and the waffle can fall apart. Also, we had to recently replace our waffle iron for a better model because our old one had lost its nonstick surface and was sticking like crazy no matter how much oil we used. We’d highly recommend this model if you’re ever looking to upgrade!
I just made these. The batter is delicious and so is the finished product, however when I open the waffle iron the waffle didn’t stay together. Half is stuck to the top and half to the bottom. I did it again with a GENEROUS amount of oil and same result. So bummed. Any thoughts?
Hi Becky! I am thinking that you may be opening It too soon. Next time, give them a bit more time before opening and that should help!
Hi Dona. Thanks for the lovely recipe, I tried it and waffles turned up very nice. I want to know about any waffle irons which cooks waffle perfectly. I grease the waffle iron both sides, and uses any oil to grease. What’s your way of greasing and preparing the iron.
Hi Irum! I like using cast iron covered irons and greasing generously.
LOVE THIS RECIPE!
Used ‘Natures Directions’ GF blend, added cocoa powder, and used half cocomilk/almond milk. So great! I just wish our waffle iron wasn’t so sticky(probably need some oil spray as well). But fantastic. Definitely referring back to this when I want waffles again!
I loved LOVED loved this recipe, is the second time I’ve made them this year and my family loved them too (and no one believed they were vegan) I took some of the batter apart and mixed it with cocoa and chocolate chips and it was delicious too!
Thanks for this <3
Loved these waffles!! I used homemade oat milk and sunflower oil instead of almond milk and olive oil. My family loved them!
Ya this didn’t work at all… the mix was way to dry I had to add about 5 more cups of milk to get it into a batter…
Hi there my daughter can’t have oats has anyone tried something to replace it ?
Thanks
Hi Melissa! I haven’t tried it any other way. Perhaps you could try a blend of rice flours (white and brown) and potato flour/starch?
I’ve never made a MB recipe that didn’t turn out perfectly, so I was rather surprised to read all the comments of waffles gone wrong.
I just bought a waffle maker, and made my first batch of waffles today from this recipe, and they were delicious, cooked through in no time, crispy, and just plain good.
I used all-purpose flour, and added just over 1 cup of that, based on previous comments. Only got 4.5 waffles on my maker, so will be sure to double or triple the recipe next time. Love the idea of toasting waffles on a weekday morning. Thanks Dana – it’s a winner.
I use this recipe when I make vegan chickn and waffles. The first time I made it, I was impressed with the flavor but they turned out a little dense so the next time I made them, I used more vegan buttermilk so the batter was thinner. I would say I added around 1/4 cup more almond milk and 1/2 teaspoon more of the apple cider vinegar. Amazing. Light and crisp on the edges. This is definitely my go to waffle recipe now! Thank you, Dana!
Also I love my Everyday Cooking cookbook! I plan on making at least 2 things out of it a week.
Great recipe. Yields about 7 on my waffle maker. I do have to add about 3/4 to 1 cup more milk.
Are the calories on this recipe for an entire waffle? Or is it for 1/4 of a waffle. Just wondering what a serving is, because I was only able to make three waffles on the iron or 12 pieces.
Hello ? I was wondering if organic soy milk can be used in this recipe instead of almond milk? Im not sure if there will be a different reaction when combining apple cider vinegar and soy milk. Thank you. ?
Hi Elizabeth! Yes, that should work!
Hello,
These waffles look delicious! I would like to make them over the Christmas-holidays. Unfortunately I can’t have any oats (not even the gluten-free oats) :(
Can I just leave them out or should I replace them by something else?
Thank you!
Such a good recipe! Best waffle recipe i have tried so far that is vegan. I added in chopped banana flax seed vanilla and some peanut butter in the mixture and they turned out nice and crispy and didnt stick at all. The whole family loved them. You wouldn’t even know that they are healthy.
Can you substitute coconut milk for the almond milk for a nut-free alternative?
Hi! Yes you can!
Soo good! My fav new waffle recipe. ?
Soo good! Fav new Waffel recipe. ?
First of all, I love your recipes and have been making lots of the ‘non-baking’ ones. But last week I made your one bowl banana bread and it was an epic fail! I even baked it for way more than directed and it was still very wet and gummy inside. Sad. Today I made these waffles and they were a disaster! The batter was way too thick (almost like quick bread dough), they stuck miserably in my non-stick waffle iron, and they were, of course, very uncooked in the middle and too browned on the outside by the time I upped the cooking time. I’m beginning to wonder, from the wide mix of reviews here, if the flour blend is the culprit. I use Namaste brand that Costco carries. After the first one, I tried to thin the batter, but they still were oddly chewy and stuck like mad.
These are the best waffles I have ever made or eaten!! Thank you so much. I love everything you do!!
I tried them today but I didn’t manage to bake them into nice waffles. The batter just sticks into my waffle iron and it didn’t make a complete waffle. I hade to scrape everything off :D Maybe I turned the heat too high or what could it be?
Grtz
Lynn
I am testing different gluten free recipes to make from scratch because the mixes can be a bit pricey and for a family of four I’m looking for something more cost efficient. This recipe is my 2nd attempt at a gluten free waffle recipe today (1st attempt failed horribly). I made your Gluten Free flour recipe and used it to make these waffles. I followed the directions exactly using coconut oil and honey. The batter was so thick (as thick as if not thicker than bread dough) but I proceeded with cooking them anyway. I oiled my waffle iron, added the batter and let it cook for a few minutes. The batter was so thick that the lid was popping up so I held it down. Well, it cooked up just fine, didn’t stick or fall apart. It was just super dense and heavy. It tasted really good but it was kinda hard to chew. Now it is sitting in my stomach like a rock!! I won’t make these again…
My daughter was just diagnosed with an oat allergy. Do you think I could sub in quinoa flakes for the oats? Thank you!!
Hi Amanda! We haven’t tried it but that should work!
Thank you!!
I made these this morning for my vegan son (24) and my non -vegan husband. I didn’t have almond milk and so I used water but made no other changes. I even included the apple cider vinegar. I love that it had oatmeal in it. My son had smelled me making waffles last week for my church and he was missing waffles and this was the perfect solution. They came out so good, that I might not even try the almond milk – it was perfect just as it was.
Thank you so much.
I made this yesterday. The cake was delicious but the coconut creme didn’t turn out at all. Very runny even after putting in the refrigerator. I must have used the wrong coconut milk? I used cans of “Thai kitchen coconut milk”. Maybe I was only supposed to use the hardened part because I did put in the whole can….
These are absolutely delicious, thanks so much for sharing!! My roommate in college had a waffle iron (I think it’s actually the same one you picture here) and I used to make these all the time… well, now I’ve been missing them so much that I actually invested in my own waffle iron JUST to make these >.< I like to add some flax seeds in the mixture and spread them with almond butter for a scrumptious and filling breakfast or snack.
The BEST waffles i have made! I adjusted the gf flour blend a little (used sorghum in place of white rice an used arrowroot starch in place of tapioca) also added the 1 tsp xanthum gum. Also added the tablespoon flax , cinnamon and vanilla to the batter – so so good!!!
I followed this recipe exactly, but they never held together in the waffle iron and were a big mess. How do you get them to hold like normal waffles?
I made these this morning and when I had the batter all together, I questioned if they would turn out. It was so thin and all the oats kinda bunched in the center of the waffle maker. I used bobs red mill gluten free flour but otherwise followed the recipe to a T.
Once cooked, I was surprised they looked okay. I allowed them to cool and then gave it a try. They had a slight crunch to them, almost like they were deep fried. My first thought, these taste like fair fried dough! So good! My daughter requested to try and proclaimed I make the best waffles! She then says “‘mom, these taste like that dough at the fair!” ? New favorite waffle recipe ✅
Im not usually the type to leave comments but these are too good to be silent.They are really fluffy and light. I did make a little adjustment. I add 1 tsp of lime juice ( or you can do lemon juice ) to the almond milk because I am allergic to apple. I got that idea from the best vegan biscuit recipe on this blog. I also added 1/2 tsp of both cinnamon and pumpkin spice. And vanilla. My whole family really enjoyed them. THANK YOU ?
OKAAAAY GUYS! these are seriously amazing.
I didnt use gluten free flour, i popped a bunch of extra raisins cinnamon and vanilla in there, fresh bananas on top. holy crap.
WHY DID I WAIT SO LONG TO TRY THIS! THANK YOU 100 TIMES OVER.
also, flax, a bit of flax seed!!!!
Thanks for this great recipe! It ticks so many boxes and the waffles are absolutely delicious and crisp on the outside. I used a mixture of oat and rice milks, avocado oil and added flax and vanilla. Came out super good and will make these again :)
Can you make this batter and leave it overnight?
Hi! Yes you can!
Delicious waffles! Even if you don’t have all the ingredients!
I made these (half mix) using oat milk, flaxseed, agave syrup (although would have been amazing with maple but didn’t have any) and plain flour instead of GF flour. Added vanilla and a sprinkle of cinnamon. We don’t have a waffle iron so made them in a griddle pan with a far bit of oil and despite being my my first time making waffles they came out pretty good- even my sister who is anti-vegan loved them. I had mine with walnuts, banana & syrup although caramelising the walnuts would have probably been even better. Would definitely make again- although want to try out Dana’s many other waffle recipes first.
Hi there – making these today, thanks for the recipe! Just wanted to let you know your recipe is requiring 2 pages to print a small little line, if you reformat you can save your readers lots of paper :)
Just made these for my not-vegan/skeptical parents who only had bleached flour on hand. I added a dash of cinnamon and flax to the mix, just to make sure the binding was right. Added fresh blueberries and topped with roasted pecans. Seriously so delicious! I am so glad this was such a hit!!
Hi my kids loved the taste of these waffles but I had such a hard time getting them out of the waffle iron. Any tips? I used a blend of coconut flour and rice flour along with the ground oats.
I don’t mean to be a downer, but mine tasted terrible. The baking soda was the only taste I could detect, resulting in having to drown the waffle in maple syrup. It was a strange crumble yet crunchy consistency and was hard to move to the plate. All the other reviews seem good so i guess i did something wrong…
You are either born a French toast, pancake, or waffle person. I’m a waffle person and these are the best waffles hands down, vegan or not. Amazing! Thank you!
I was used to ordering waffles as a dessert at restaurants and one day I realized that they might be not vegan. I looked up on this on Google and found that most of the time they are not. OMG, it thought then and started being more aware of what I eat in restaurants. I am vegan, obviously.
This article here explains well what to be aware of when choosing waffles: veganmeter.com/are-waffles-vegan/.
And thank you for this great recipe. I got myself a waffle pan already and am experimenting. The next experiment is your recipe :))
All the bets
These were petty yummy but VERY dense. Did I do something wrong? Anyway to make them lighter and fluffier? Thanks!!
Try this new recipe!
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.
Please make a grams recipe for this. Mine cup doesnt taste good :(
I tried it 3 times
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?
Hi, I tried this waffles but its awful :/
Please make a grams and mililiters for this and I wanna tried again!
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.
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.
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
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?
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!
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 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.
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 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 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!!
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!
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.
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 :)
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!!!!
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!
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
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.
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!
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!
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 :)
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!
This recipe is so bad. I’ve tried it several times hoping the best and nothing. You should really fix it. Pretty disappointed :(
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.
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.
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.
Same exact thing happened with my waffles! We never got them to unstick to the iron even after adding more oil and thinning out the battery. They still tasted amazing though.
The taste is amazing! I added vanilla and chia seeds. I too had a problem with waffles sticking to the iron no matter what I tried until my daughter suggested to lower the heat setting. Works perfectly now!
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!
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!
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!
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!!!
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?
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!
If I wanted to make this recipe with regular flour, would I still use the same quantity with 1 3/4?
Do the oats need to be ground?
Nope!
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.
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?
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!
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.
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.
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!
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!
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.
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!
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 followed directions and used exact flour blend. was more dough like. Added more almond milk and was great.
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.
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.
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!
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 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.
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.
What could i use as an oat subsitute? They arent suitable for coeliacs (in australia) we are unable to purchase them at all.
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!!
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
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!
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 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!!!!!!!!
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 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 :)
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.
my mix was SUPER thick?? I added some extra water….
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.
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.
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?
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!
Made these many times after discovering this blog, Thanks for the recipe!
– Niky
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!
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!!
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 made these for Christmas breakfast – just AMAZING :) X
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!
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!
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
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!!
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!
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!
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
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!
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.
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
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
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.
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
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!
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.
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.
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!
The recipe didn’t work. I can send you a picture if you want
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?
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!
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!
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 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,
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.
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?
Thanks for the recipe these look great!
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 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).
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!
these are fabulous! thankyou.
i made these for breakfast this morning and leftovers in my son’s lunchbox.
jen x
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 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.
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.
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.
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?
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?
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!
Oh and I wanted to say that I used Mananis gluten free flour mix.
Dana, I just have to say that these are absolutley delicious!! Thanks for the recipe… :)
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!!!!! :)
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!!
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!
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!
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 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
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
Can you share your special blend? :)
These are awesome, making now for the second time this week!
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.
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
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.
Do you think these will hold up in a character waffle maker? Was thinking about getting an olaf one for my girls for Xmas.
My kids loved these! The flaxseed is a great addition and makes them a little heartier.
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 son just made them and they stuck to the waffle iron so much that I couldn’t open the waffle iron without splitting the waffles in 1/2 and then I couldn’t get either 1/2 off. We first tried coating the waffle iron with ghee and then I tried again with olive oil and neither worked. The waffle crumbs I got off were very tasty but I would love to know how to make proper waffles from this recipe. We used maple syrup for the sugar. I’m wondering if the sugar crystallizes and forms a meringue-like coat on the outside of the waffle that sticks to the waffle iron. I also tried to reduce the temperature to see if that helped but it didn’t. The batter was pretty thick so if I try again, I may try to add more liquid and see if that helps. Any advice is greatly appreciated. Thanks.
As I do not have a waffle maker, would this recipe work for pancakes as well?
New to cooking healthier.
Angela
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.
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
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.