7-Ingredient Vegan Gluten-Free Waffles

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Perfectly crispy Vegan Gluten-Free Waffles with fresh fruit

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.

Almond milk, oats, olive oil, maple syrup, and other ingredients for our gluten-free vegan waffles recipe

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).

Using a wooden spoon to stir ingredients for homemade Vegan Gluten-Free Waffles
Making delicious Vegan Gluten-Free Waffles in a waffle maker

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.

Freshly made Vegan Gluten-Free Waffles with vegan butter and fruit compote

You’re going to love these waffles. They’re

Perfectly crisp
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.

Pouring maple syrup over a stack of our vegan gluten-free waffles recipe
Drizzling maple syrup onto Vegan Gluten-Free Waffles topped with fruit compote

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!

Stack of gluten-free oatmeal waffles with fruit compote and maple syrup

NOTE: 8/7/19 – Recipe instructions updated for improved recipe texture, less sticking, and waffle iron recommendations.

7-Ingredient Vegan Gluten-Free Waffles

7-ingredient vegan gluten-free waffles that require less than 30 minutes! Wholesome, naturally sweetened, and customizable with spices and fruit!
Author Minimalist Baker
Homemade Freezer Waffles on a cutting board with fresh fruit
4.31 from 188 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1-2 Months
Does it keep? Store in freezer.



  • 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 (we also had success with Bob’s Red Mill 1:1 gluten-free flour blend)
  • 1 1/2 tsp baking powder
  • 1 pinch sea salt


  • 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


  • 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. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
  • 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. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn't always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture.
  • Once waffle iron is ready, generously coat with non-stick spray or oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron’s suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they’re more prone to sticking.
  • Once waffle is cooked, carefully remove from waffle maker and place on a baking rack in a 200 degree F (90 C) oven to keep warm. Do not stack; instead, keep them in a single layer to ensure they remain crispy.
  • 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. 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 (1 of 6 servings)

Serving: 1 waffle Calories: 301 Carbohydrates: 53 g Protein: 5 g Fat: 9.7 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Fiber: 5.7 g Sugar: 10 g

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  1. Krista says

    I’ve been using this recipe for a year and just love that I can enjoy waffles again! But today I came upon a tweak that made them way more more light and fluffy! I reduced the flour to 1 cup (I used Bob’s 1 to 1 baking flour) and added 1/2 a cup almond flour. I let it sit for 10 minutes to let in thicken but it was still on the runny side. They were amazing!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda! In this particular recipe we would not suggest substituting either the oats or the gluten free flour blend with almond flour, the results will probably be quite dense and not fluffy like waffles! If your looking for a waffle recipe that uses almond flour you can use this one. We have had success making the mix into waffles! Hope this helps. xo

  2. Ana Villegas says

    I Just made 4 batches to eat now and freeze the rest. I added 1/4 cup more of liquid since my waffle maker is deeper than others. I put globs of batter on waffle maker to test it out. They came out thick and crispy and chewy on the inside and not fully cooked but it doesnt have eggs so I’m not worried. Who cares they are delicious. The inside reminds me of mochi. Ive tried various recipes that didnt work. My husband and kids loved them and so did I. We bring out of freezer and warm then up in toaster. Great for busy on the run mornings. Thank you putting in the work and giving us plenty of wonderful recipes. You have made our lives so much more easier.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Ana! We’re so glad you and your family are enjoying our recipes. If the waffles aren’t cooked all the way through, that may be due to the additional liquid or the GF blend (if using one that’s different from our DIY). Hope that helps!

  3. Liduvina Garcia Rodriguez says

    Los he hecho cantidad de veces y siempre me salen sabrosos siguiendo la receta al pie de la letra. Eso sí un chin más de leche pq me gusta la mezcla más suave.

  4. Liz says

    What brand of almond milk did you use? My batter was extremely thick and didn’t spread out on the waffle iron. I think it’s the gum in the almond milk.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, we typically use the 365 unsweetened almond milk (from the aisle, not the refrigerator) which does have a few gums. Did you happen to make any modifications to the recipe?

  5. Angela says

    Everyone in my autistic household rated these as delish, including my 5-year-old! The crisp exterior and chewy interior were an appealing sensory experience. We ate waffle-bar style with a myriad of toppings including strawberry compote, peppermint mini marshmallows on top of a chocolate chip waffle, and black currant jam with a mixed berry ice cream, but the best variation was maple butter layered with ginger marmalade and crumbled gingerbread cookies – oh my word! I’ve recently returned to eating plant-based and needed a last minute reliable replacement recipe; thank you for being a dependable site!

  6. Michelle Dawn Wilber says

    This recipe only made one waffle.
    It tasted amazing, but I had to fight my 8 year old WWF style for the last bite,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, thank you so much for the review! Did you adjust the recipe to make just one waffle?

  7. Hanna Moore says

    I am a waffle snob and I found these to be scrumptious! I love the crunchy texture. I added 2 teaspoons of vanilla and a little extra maple syrup. There is no need to use dairy or eggs ever again! YUM!

  8. Abi says

    Fantastic recipe!

    I made this today and my husband was blown away (he’s not too keen on GF stuff). I made some modifications based on what I had in my pantry –
    I used soya milk and lemon to make buttermilk. I also run out of maple syrup so I used a little bit of brown sugar but I don’t like my waffles sweet so only 1.5 teaspoons. I’ve also added tablespoon of chia seeds. Because of the sugar and chia seeds, I needed to use a bit more milk. Will definitely be making them again.

  9. Kate says

    Love this recipe as it is yummy, freezes well, and most importantly is allergy friendly! My kids can’t eat gluten, dairy, eggs, soy, or nuts and trying to find a waffle recipe without any of those things is extremely challenging! We use coconut milk instead of the almond and love the flax add in! The texture on these is not at all sacrificed– they are delightfully crispy on the outside and soft inside if left to cook long enough. I double the batch to freeze and reheat them in our air fryer. Thanks so much for the recipe!

  10. Emily S. says

    My son loved these! I used the Bob’s GF all purpose, applesauce instead of oil, and date syrup instead of maple (we just came back from the Middle East and brought lots of silan back!). I added vanilla and flax and used unsweetened soy milk. Many waffles stick to my iron but these came right off. Not super fluffy but they taste good enough to overlook that. Now to try to freeze for school mornings.

  11. Kayla says

    Well this was a flop for me. Spilled out of my waffle maker and when it had finished it was a burnt mess. May have ruined my waffle maker. Wish I could post a picture so you could see the disaster it made. 😔 may have been the gf mix I used, but I am super sad considering I made a double batch of the recipe and now have to change gears completely in dinner. 😩

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kayla, so sorry to hear this recipe gave you trouble. What flour did you use? That is most likely the culprit but we aren’t sure. Thank you for the review and for sharing your honest feedback!

  12. Melissa says

    I’ve been using this recipe for the past 3 years and it’s a favorite in our house! I usually use regular white flour and never had a problem with it.
    But the best part is that this batter also makes the best pancakes. My waffle iron broke a few months ago and since then i’ve been making pancakes with the batter. My son calls it “waffle pancakes” and just loves it! :)

  13. Sue says

    I love this recipe! The only change I made in the recipe was to use flax milk and they turned out perfect. Crisp on the outside. I did add a little cinnamon and vanilla to the batter. I love the taste of the waffles, but even the batter alone. Not sure what happened with some of the negative reviews or if it is just a matter of taste, but this one was perfect for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your modifications, Sue. We’re so glad you enjoyed these!

  14. Suzanne Baker says

    We were apprehensive because of reports of uncooked middles but this recipe turned out great! We used mostly Bob’s Red Mill 1:1 but ran out so used about 1/4 cup of MB gf flour blend too. Otherwise followed the recipe exactly. Needed no oil on the waffle maker (cuisinart belgian waffle maker) and cooked on 4 for regular time and they came out perfect! Crispy and light.

  15. Caitlin says

    Hello, I’ve been having a lot of trouble with gluten free vegan waffles coming out gummy in the middle. Not just your recipe but many I have tried. I have a question about the consistency. When I let the batter sit for 5 minutes at the end of the directions, it becomes much thicker. Am I supposed to go back and add more milk to thin it out? Thanks for any advice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin, we wouldn’t recommend adding more liquid, as that could cause it to be gummy. What brand of gluten-free flour blend are you using?

  16. Tania says

    These are a hit in our house from the 2 year old to the adults. I use my mini waffle maker and they turn out amazing.

    I do wonder, is there a way to cut back on the oil?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy them, Tania! You could try replacing some of the oil with applesauce or almond butter, but they might not crisp up as much. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Riom! We haven’t tried it as pancakes, but another reader reported success by adding a little more almond milk. We have several gluten-free pancake recipes on the site too if you haven’t seen those. Hope that helps!

  17. Ashleigh says

    I followed all the instructions and 2 different waffle makers but the inside WOULD NOT COOK. I even tried transferring to the toaster over to try to cook the inside but that didn’t even work. Basically just had a bowl full of unusable ingredients. BIG FAIL

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear these didn’t work out for you, Ashleigh. Did you happen to make any modifications to the ingredients? These are more moist on the inside than a traditional waffle, but we have also had some difficulty when using a Belgian style waffle maker. Thanks so much for sharing your experience and honest feedback!

  18. Christine says

    I followed this recipe and it was disappointing it was not edible. I made no substitutions. It looked like a waffle but one bite in couldnt swallow. I love other recipes that you posted sorry for the bad review just being honest with my family’s experience.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry that was your experience, Christine! Would you mind sharing what made it inedible? Was it the taste or texture? Is it possible one of your ingredients was old? We’d love to be able to help figure out what went wrong, if possible!

      • Christine says

        It was the taste unfortunately. All ingredients were fresh and we made no motifications. It was very dry we tried to drizzle syrup on one but we had to throw them out.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          What brand of gluten-free flour were you using? Is it possible it had a bean-based flour in it? That would cause them to be both dry and have an unpleasant taste.

  19. James says

    I got a Belgian waffle iron this holiday season and this was the first recipe I tried. Very happy with it! Helped get me familiar with my iron.

    For the gluten-free flour blend, I used 100g tapioca starch, 100g millet flour, and 80g brown rice flour. I used a mix of half soy milk and half water instead of almond milk. And I added the vanilla, cinnamon, and flax meal. My iron’s documentation said to cook 1 minute per side, but given the info in this recipe, I did 1 min 30 sec per side and it turned out great.

    I docked a star because I did find them a bit too sweet (I used maple syrup) despite the description saying they’re “not too sweet.” My own recipes tend to be fairly low-sweetener for blood sugar reasons, so my tolerance is probably lower than the norm. It’s quite subjective. ;P Thank you for the recipe!

  20. Jul says

    These went straight into the garbage. What a waste of time and good ingredients. I trusted minimalist baker but I should’ve listened to the other 1 star review. Hockey pucks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that these didn’t work out for you, Jul. Did you happen to make any modifications? We are here to help troubleshoot if you would like, and we’re grateful for your honest feedback!

  21. J Hawk says

    I really wanted to like these as the ingredients are so simple, but I’m not sure how this recipe got 4.5 stars. I made these this morning. We have an almond allergy so made them with coconut/rice milk and they turned out like hockey pucks. Hoping to try some of your other recipes and that they’ll turn out better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear these didn’t work for you, did you make any other modifications? The type of milk shouldn’t make too much difference here, but it’s possible? We do have some other gluten free waffles you can check out for next time. Thanks for sharing your honest feedback, let us know if you have any questions!

  22. Sarah says

    I LOVE this recipe. Sometimes I buy the frozen kodiak cakes in the store but they’re so pricey. I found this recipe and decided to make a batch and put them in the freezer, but they were gone by the end of the week. So no need!

    I love that it has no sugar but it’s totally kid approved. So healthy and a great start to the day. My husband said he’d use these as a snack on a camping trip or biking trip.

    Tip: Follow the recipe closely, I used half whole wheat flour (we’re not GF) and almond flour and I did find that the batter needed to “rest” for 5 minutes before starting. Other than that, great to make a huge batch and freeze.

    Thanks again for a great recipe! XOXO

  23. Tina says

    Great healthy waffles that taste yummy. However, do not your cooked waffles in a 200oC oven or you’ll be eating rock waffles!! A warm 60-80oC oven is suffice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tina, we’re so glad you enjoy them! Ah, yes, we mean 200 degrees Fahrenheit. We’ll make sure to specify a temperature for celsius. Thank you for sharing!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Judy! In this particular recipe we would not suggest substituting either the oats or the gluten free flour blend with almond flour, the results will probably be quite dense and not fluffy like waffles! Hope this helps!

  24. Angela K Drozdzik says

    Absolutely amazing recipe! I have made them so many times and they are just perfect each time.


  25. Jackie says

    I followed the recipe with Bob’s 1:1 Gluten-Free flour blend. I cooked them until they were quite brown but I couldn’t get them done on the inside…they just stayed really gooey, not very good…. I am wondering if maybe it’s the type of waffle iron I have? I just bought a “Dash” brand no-overflow waffle iron from Target. Maybe it’s too thick? It doesn’t have any settings to change the heat so I couldn’t lengthen the cooking time without making them too brown…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry these didn’t work out for you, Jackie. Unfortunately different waffle makers do seem to give varying results with this recipe, we will add it to our list to troubleshoot. An alternative recipe to try that works really well every time is our Best Vegan Gluten-Free Waffles, hope this helps!

    • Jamileh says

      Best waffle recipe ever!!! I think I’ve made this recipe at least 15 times. I wish I can add a picture to this comment so you could see how great they turned out. I’ve added chocolate chips cranberries and just cinnamon all at different times It’s my go-to Belgian waffle recipe.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Woohoo! We’re so glad you enjoyed them, Jamileh. You can tag us on instagram so we can see the photo =) Thank you for the lovely review!

  26. Heidi says

    I made these and they were very yummy! Crispy on the outside and soft on the inside. I used unsweetened oat milk instead of almond milk and they turned out great. I did have to add quite a bit of extra oat milk to thin them to the right consistency. I added in the vanilla, flaxseed and chocolate chips. I also used regular all purpose flour instead of gluten free. My kids like these better than the non-vegan waffles I used to make.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you so much for the lovely review, Heidi. We are so glad they enjoy these waffles! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Ashley says

    This was excellent! I just bought a waffle maker and assumed I’d mess up the first one, but I followed the instructions and it was perfect! I added a tablespoon of cane sugar and used vanilla almond milk. This will certainly be my go-to recipe.

  28. Kira Cheng says

    WOW! I am a newbie trying GF things and these are amazing! I added a tbsp of chia seeds for fun and an egg since im not vegan. A little sweet for me so I will add less agave next time.

  29. Grace says

    so tasty! I used my Dash heart shaped mini waffle maker and they came out bomb for Valentine’s Day! Things I added to the recipe was cinnamon, a touch of vanilla extract, and chia seeds. I topped these waffles off with raspberries and chocolate chunks and maple syrup — YUM! check out how they turned out on my instagram @atoast.to.avo

      • Yvette Rosario says

        These waffles are delicious. I used Oat milk instead of Almond milk due to allergies. I didn’t have rolled oats so I left that out. Thanks for another great allergy friendly recipe. Of all the options I used coconut oil, maple syrup, and vanilla.

  30. Felicia Fessler says

    I have tried so many gluten free waffle recipes and they have all failed. These came out crispy on the outside and fluffy on the inside.

    I used a Belgium waffle maker set to medium. I do not have the option to select a cook time, only a dial for doneness. I set the dial to medium, brushed avocado oil on the top and bottom, poured in 1/2 cup of batter, closed the lid and turned it over. I gave it two additional minutes after the light turned green.

    My first waffle split in half but still tasted delicious. I added a bit more almondmilk and the rest stated together and were round.

    The waffles did NOT fill the entire waffle griddle. They were about an inch short. The cook time may change if the griddle was completely filled.

    This recipe is a keeper! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed these ones, Felicia! Thanks so much for sharing your experience!

      • Cori says

        I ran out of milk and we ended up mixing yogurt and water together for the liquids (1/2 c yogurt in a glass measuring cup, then filled water on top til it made 1 1/4c) and no vinegar. I had also run out of all my GF flour except for 1 1/4 c of your own blend. I used a Belgian waffle maker with the setting on high, 4-5 min per side.

        The result was phenomenal! We are used to GF baking and these were crisp on the outside and soft on the inside with the most delicious tasting interior. No syrup needed, honestly. I will be printing this recipe for our collection soon.

        They do not taste like a traditional waffle; more like a waffle crossed with a soft cookie.

  31. nalima says

    I made these today, and followed the recipe exactly. They were perfect!! I used bobs 1:1 gluten free flour. We will be making these again!

  32. Lauren says

    This recipe was DELICIOUS!!! I couldn’t believe how good my waffles were. I didn’t have almond milk so I used canned coconut milk and because it’s much thicker than almond milk I mixed in about 1/3 c of water with it. My batter was quite thick in the end so I added 1/2 more water to it. I also chopped up 2 apple bananas and added chocolate chips to the mixture! It was BOMB!!! I gave it a 4 and not 5 stars because I wish they were a little lighter and crisp but overall so yummy! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Lauren! You could try adding a bit more oil to help them crisp up more. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it should be okay. You could sub a little more GF flour. Let us know how it goes!

  33. Christoff says

    Not good at all. Still raw after cooking it for more than 10 minutes. Batter seems to be way too thick to cook. No breakfast after 1 hour. Boooooooo!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Sorry about that. Did you modify the recipe a all? Which gluten-free blend did you use? They vary greatly in texture and require different levels of moisture (coconut flour, for instance, is many times more absorbent / drying than almond or rice flour).

  34. Sarah says

    Hi Minimalist Baker! These waffles are one of our faves around here for weekend brunch. I have, however, recently started a candida diet and can no longer have maple syrup. Is there anything you can recommend to swap out? Maybe almond milk? I would love to see more recipes that are candida friendly! Thank you :)

      • Caroline says

        These have the perfect crispy outer and didn’t soften while they sat. Thank you so much for the thorough notes. I gave this 5 stars for the recipe, but next time I will use your GF flour blend. Bob’s 1:1 made them a bit chewy/tough in the middle. I never have luck with that flour blend so it’s a fault of the flour and not the recipe. We added raspberries and the waffles were a hit.

  35. Nick says

    I was skeptical of how thick the batter was going in, but they actually came out tasting great and well cooked! A little dense but delicious just the same. I used the homemade flour blend which I’ve had great success with! Any tips for making this recipe a little bit more fluffy?

  36. Julia B. says

    Made these in my mini waffle maker and they are delicious — it’s wonderful to be able to eat waffles without worrying about the gluten. They’re also wonderfully filling & nutritious for such a simple breakfast. However, I feel that the recipe should include the option to add more almond milk if the batter is too thick. I used Bob’s Red Mill gluten-free flour and followed the recipe exactly (except that I let the batter combine for a bit longer), but my first few waffles were extremely ‘goopy’ on the inside and not very well-cooked even after two rounds of cooking.

    I added another cup or so of almond milk and that thinned the batter enough so that the waffles were actually cooked when I took them out, and still delicious. (Also meant that I could make more per batch!)

    Thank you for the great recipe!

  37. Kay says

    A wonderful waffle recipe that cooks really easy and it’s so delicious 😋.We loved the crunchy texture.
    My partner said to make sure I keep this recipe.
    I added only half of the sweetener and it was great.
    I served it with coconut yoghurt and almond butter. Dreamy.

  38. Riane says

    I was confused about the recipe seemingly leaving the oats whole, so I spent some time reading the comments and made these today with some edits. Turned out crispy and light! For reference I used the 1 to 1 red mill gf flour
    -Added 1 chia seed egg (1tbsp chia + 2.5tbsp water soaked for ten mins)
    -Used oat milk and added 1/4 cup (so 1.5 cups total)
    -Blended the dry ingredients first to break down the oats, then blended the batter again after adding the wet ingredients to break down the chia egg

  39. Louise says

    Made these yesterday for the 1st time. 1st batch were way too thick. the waffles LOOKED great but were pretty much raw inside and sooooo heavy! On 3rd attempt i thinned it out remaining batter (so 1/3 of the batter) with 1/4 cup water and left it in for 12 mins! and the last one was way better! Still a little stodgey though. Only ate 1/4 of it that day, as i had already eaten a rather dense one i was full!, but the next day i reheated the leftovers in the microwave and it was quite good! Maybe it was my flour? I used Bob Mills Baking flour.. anyway, will try again with more liquid next time..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Louise! We had success with the Bob’s 1:1 Baking Flour, so we aren’t quite sure what would be causing that? Just to confirm- it’s not the version with bean flours included?

  40. FoodByGigi says

    Amazing recipe! Turned out perfectly. I used the waffle iron you suggested and it’s a 10/10 as well. I added a bit more maple syrup, cinnamon, and vanilla to the batter but the recipe made perfect crispy but fluffy waffles.

    One note on adding fruit – I added frozen blueberries to the batter and the iron seemed to burn them in the batter, so instead I mixed frozen blueberries, a dash of water, and a glug of pure maple syrup on the stove and reduced for about 5 minutes. (make a slurry with cornstarch if it’s taking too long to come together).

    I’ll be making and freezing these for a quick break in the future. Thanks so much!