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
Tender on the inside
Not too sweet
& 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
- 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 of months, although they're freshest within the first couple of weeks.
*Adapted from my Vegan Gluten-Free Oatmeal Waffles.
*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 F (204 C) oven until golden brown and warmed through for a similar effect.
Nutrition Per Serving (1 of 6)
- Calories: 301
- Fat: 9.7g
- Saturated fat: 1.4g
- Sodium: 44mg
- Carbohydrates: 53g
- Fiber: 5.7g
- Sugar: 10g
- Protein: 5g