7-Ingredient Vegan Gluten-Free Waffles

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!

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!

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.

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
EDITS:
-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

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..

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!

I really like this recipe (I’ve made it more than once), but yes, these waffles come out hard in a Belgian waffle maker, and I’m not sure if my oats are extra thirsty or what, but my second time around I added somewhere between 1/4 and 1/2 C extra almond milk.
To help combat the stiffness of the Belgian waffle, in addition to the extra almond milk I realized that I could put 85% of the maple syrup on top instead of in the batter and that worked great! To give the waffle more flavor I decided to go savory and added something like a 1/2-1 tsp baking soda and salt and loved the soda/savory flavor. Then I added the maple syrup on top with some fresh berries and was happy as a clam! :-)

Thanks for all of the great recipes!

When I made this the first time, my son commented that it reminded him of a bubble waffle. Today I made it in a well oiled cucinapro bubble waffle and it was as close as I will get to a bubble waffle For my egg free and gluten free kid. He has severe allergies and I never thought he’d ever have a buble waffle.

I add the vanilla, cinnamon and flax seed as well as extra maple syrup and sugar to sweeten it up.

Outside of waffle is crispy crunchy and inside is custurdy.

Thank you!

What a lovely and easy recipe for the perfect weekend waffles! These were so fluffy and delicious, I will definitely be making these again ?

I went ahead and added the recommended amounts of vanilla extract, cinnamon, and vegan chocolate chips. I also added half a tablespoon of coconut sugar, although I don’t think it really needed it. I was craving a slight sweeter waffle though, and the extra sugar helped with that!

For the topping, I tossed chopped apple in pumpkin pie spice and heated it over the stove. I also topped it with sliced banana and sprinkle of coconut flakes. Made for the perfect brunch!

Turned really well – light and crispy, held together well. I added a teaspoon of psyllium husk in place of flax add-on, so my batter was a bit firmer which actually worked well.
Also if you are using melted coconut oil, warm up the plant milk a bit first (microwave?) as the oil will solidify into hard chunks the minute it hits cold liquid and be impossible to combine properly.

These tasted so good! My entire family loved them without realizing that they were vegan and gluten-free. I recommend adding vanilla extract to the batter and coconut whip on top.

These turned out fantastic! Great taste and texture. Used the Golden Malted waffle iron and they were a lot like what I had growing up. Thank you!!

Made these and a non gluten free version from another site. These turned out so much better! They were seriously amazing. Definately add cinnamon, yum. Definately more dense than fluffy, but honestly perfect.

We used this recipe for a large breakfast gathering (approximately 25/30 people). Everyone loved the waffles! My one recommendation if you’re cooking for a large group (so you don’t run out of waffles early) is to overestimate the amount of batter you’ll need and how many servings people will take. definitely make more batter if your waffle maker is larger and requires more batter to fill the pan. Definitely will make these again.

I followed recipe, GF flour the batter was Thick. I scooped on to Belgian waffle maker and cooked on Medium for longer and didn’t taste good.

I added more almond milk and still was a big fail.

I have no idea where I went wrong.

This is my go-to waffle recipe! I use avocado oil, maple syrup, oat flour instead of rolled oats and MB’s gf flour blend; although, I have used bobs red mill all-purpose baking flour before. A little dense but totally works! It’s so quick and simple — they always come out yummy! This morning I made a half batch and mixed in 1/4 cup of Kite Hill almond milk ricotta, lemon zest and wild blueberries…??

Ps, I use a Belgian waffle maker and haven’t had an issue with them
not cooking fully through. ?

Me and my spouse made these three times already and we LOVE them!
We ate them with vegan butter, chocolate and peanut butter and they quickly became our favorite breakfast ☺️

My mom can’t eat dairy, eggs, or gluten. So I’ve been challenging myself to create foods for family gatherings that are both delicious and something we can all enjoy.

These waffles worked surprisingly well. I could taste the oats, but it wasn’t bad just difference. They were delicious. We made them in our Belgian waffle maker. This recipe made about 4-5 Belgian waffles.

I put syrup, strawberries, and whip cream on mine. Delicious!

What a delicious and healthy waffle recipe! Followed the recipe as written and used coconut oil for the oil, added flax meal, and added vanilla. It was perfect and easy! Thank you!

I just made these with some subs due to using what I had on hand. Soy rather than almond milk and coconut oil in place of o/o. I used a mix of Teff and Millet flour since we’re not gluten free (maybe an odd combo!). The first one didn’t turn out so well- tasted good but it stuck to the waffle maker. The next one was perfect! I wish I could add a picture!
thank you for the simple and delicious recipe:)

Taste was good but texture was chewy. I’m not sure what made it chewy. ??‍♀️

Followed this recipe to a T, and it was like glue. My husband had to help me get it off the waffle maker. Had to throw it away and that’s not cheap because we use all organic groceries.

I am in love! Feeding my vegetarian toddler who is allergic to egg, dairy, and has celiac disease can be challenging. THIS recipe is perfection. I added flax seed and chopped apple. DELICIOUS!

I love, love, love this recipe! I would make the waffles every weekend and keep them in the fridge for the week. On weekday mornings, I would put one in my toaster and voila – a quick and yummy breakfast! Not too long ago, my waffle iron died and I haven’t had the chance to buy a replacement. I missed the waffles so much that I started using this recipe to make pancakes (I added a bit more almond milk (about 1 1/2 cups or a bit more) and 1 tbsp of apple cider vinegar). Perfect! I still do the same thing – keep the extra pancakes for the week and pop them into the toaster for a quick breakfast. Thanks for the great recipes!

Made these for the first time today. My husband enjoyed them!!! I am working on eliminating all animal products from his diet. Thank you Nora!

Sooo good and easy! Delicious flavor, spot-on texture. Thank you for giving vegans and gf folk such wonderfulness in their lives!

I used this recipe as a base but wanted savoury ones for tea not dessert. I omitted the maple syrup, used the avacado option for the emulsifier added spinage and nooch salt and pepper and they worked amazingly on a stove top waffle iron.

Wow, this recipe is spot on! I am not GF, so subbed 1 c white flour and 3/4c whole wheat flour. I used avocado oil and agave (though slightly less because my almond milk was slightly sweetened). I added 1 c chopped walnuts and 1 c frozen wild blueberries. Had to add a minute or so to cooking time on account of frozen blueberries, but the end result is fantastic. I’m freezing the leftovers and this recipe will be in regular rotation. Thank you for sharing, Dana!

I’ve made multiple GF/DF waffle recipes and this by far is the best! They come out crisp and delightfully brown. No soggy mush like all the others. Thank you for a great recipe!

Wow – stunning waffles. My son has allergies and my wife is coeliac – so when we got a waffle iron I was looking for a suitable recipe.

We used Doves Farm self rasing gf flour, soy milk and then I used golden syrup so as to save the maple we have to serve them with.

I mixed the recipe in my blender, and turned out great – everyone loved them!

I made this with cinnamon and flax and, wow! The waffles turned out amazingly delicious.

Ok so I was absolutely determined to treat myself to some of my favourite (healthy) waffles for dinner when I realised I forgot to buy the eggs. What a shame! Quite disappointed I made this recipe with some slight changes (I substituted almond milk for oat milk and some of the flour & oats for a banana as that is what I normally use in my recipe as well). I have to say that this turned out absolutely amazing! I almost couldn’t believe how nicely it browned and got out of the waffle iron without me even having to use any oil. Tasted stunning as well, plus it is so satisfying and filling. I highly recommend making this recipe and will definitely make it again with the slight changes. :)

My tip: I topped the waffles with some of the homemade 4-Ingredient Nutella from Minimalist Baker. They are practically made for each other.

Made this this morning for my (not vegan) (hungry) brother and he loved it!! Batter was a little thick so the first waffle was yummy but dry, then I added another 50ml almond milk and it was perfect. Thanks Dana. Another winner xx

Darn, I tried making this 2 times in a row, and both times it came out way too thick. This is my first time making waffles… so I may be doing something wrong… I did learn from watching another youtube video to not scoop out the flour with your measuring cup directly from the bag as it will pack it too tightly… just to scoop it out with a spoon and then use a knife to level it off… that definitely made it less thick the second time around… but it was still too thick. I used Red Mill 1:1 Baking Flour… so maybe that was the problem?

So I was really hoping these would work out but I had so many issues! Firstly when I mixed the wet and dry ingredients together it was more of a dough than a batter consistency? I added some water to get the consistency right but when I checked the waffle after a while of cooking it literally split through the middle (half stuck to the top of the waffle iron, half to the bottom). I ended up making pancakes from the batter, after another failed attempt in the waffle iron, and the kids ate them happily. So I guess that’s the silver lining, haha!

They got sooooo stuck in the waffle, even with much coating of coconut oil, vegan butter and added vegan butter to the mix! After scraping them out, they tasted good with a lot of fresh toppings but not sure I’ll make them again because of the gluey consistency that made them stick so bad.

These waffles are amazing. Non gluten free waffle lovers would not know the difference. Thank you.

These are WON-DER-FUL!!
I used bobs red mill GF flour blend and added 1 T. Arrowroot (as well as 1 tsp of vanilla like she’s mentioned). I used half coconut oil half mild tasting olive oil. MY DEFINITELY gluten eating husband who I typically cannot get to eat my stuff had no idea and even complimented them !! (Food compliments from him are rare)! So good!! Definitely making again! My batter was not too thick as some have mentioned. Perfect!! Thank you so much!

I just made this today and it was delicious!! It was my first time making homemade waffles and I was very pleased with how it came out. I don’t see myself purchasing frozen waffles that often anymore. I can’t wait to try a bunch of variations of it now (used vanilla extract and dairy free chocolate chips, but definitely want to try them with berries!)

Perfect, thank you! It’s delicious, easy and versatile. Everyone loved them! :)

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’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.

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!

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!

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.

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!!

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!

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!

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

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.

HIGHLY RECOMMEND: I added another cup of almond milk (2.25 cups) and the they came out much fluffier and a lot less pasty.

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.

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?

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.

Batter was way too thick and waffles took over 15 minutes each to cook, and they turned out pretty rubbery.

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!

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!!!

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 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.

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!

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.

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?

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!

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.

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.

Soo good! My fav new waffle recipe. ?

Soo good! Fav new Waffel recipe. ?

These are the best waffles I have ever made or eaten!! Thank you so much. I love everything you do!!

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…

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.

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 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.

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 :)

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.

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!!

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 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

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.

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!

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?

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!

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!

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!