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
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.

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
Print
Homemade Freezer Waffles on a cutting board with fresh fruit
4.37 from 147 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.

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 (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

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

  • 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).
  • 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 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.

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 (1 of 6 servings)

Serving: 1 waffles Calories: 301 Carbohydrates: 53 g Protein: 5 g Fat: 9.7 g Saturated Fat: 1.4 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Potassium: 0 mg Fiber: 5.7 g Sugar: 10 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg

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  1. Heather says

    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!

  2. Chantal says

    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!

  3. Hana says

    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!

  4. Angie Boyd says

    Could you make these with regular flour, whole wheat flour or cake flour? I’d love to have that version also! Everything on this site is divine and my go to for every baking recipe! :)
    Thank you for your work and sharing ❤️

    • Support @ Minimalist Baker says

      Hi Angie, we haven’t tried that, but some other readers have! To see what they have tried, press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as all purpose flour) in the post and comments. Hope that helps! xo

  5. Shelaki says

    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.

  6. Ana says

    These waffles were amazing!! The batter is absolutely delicious! They turned out fluffy and crispy and absolutely perfect! Curious if this same batter would work for pancakes too?!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad to hear it, Ana! Typically pancakes have less oil than waffles, but it might work!

  7. Aaron says

    The batter is delicious, but I can’t get the waffle to stay together in the waffle maker. I have one of those little dash waffle irons, so that could be it. They kind of come out like funnel cakes(which is still awesome!). Would Xanthan Gum work with the binding?

  8. chloé says

    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.

  9. Reesa says

    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!!

  10. Danielle Metcalfe says

    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.

  11. Julie says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Julie. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Ana Teresa Forjaz says

    Hi Dana, i love mininalistbaker, thank you so much for the detailed explanations :) !
    I would like to know if it is possible to substitute the almod milk by rice milk in this waffle recipe?

    • Support @ Minimalist Baker says

      Thanks so much! We think that would work! You may need to compensate with a little additional oil though. Let us know how it goes!

  13. Diana says

    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.

  14. JB Ward says

    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. ?

  15. CC says

    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 ☺️

  16. Daniel Kolansky says

    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!

  17. Zoe says

    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!

  18. Amber says

    Is this flour mix comparable to the Cup4Cup flour mix? Trying to make some gluten free vegan waffles and recently discovered the Cup4Cup flour mix I used has milk in it.

    • Support @ Minimalist Baker says

      Hi Amber, we aren’t familiar with that product and can’t say for certain. Let us know if you give it a try!

  19. Wendy says

    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:)

    • Support @ Minimalist Baker says

      Thanks for sharing, Wendy! We’re so glad you enjoyed them! Feel free to tag #minimalistbaker on instagram to share the picture.

  20. Elissa says

    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.

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear that, Elissa! Would you mind sharing the type of waffle iron you used? We wonder if that could be the issue? Did you make any other modifications?

  21. Eftihia says

    My son is allergic to eggs and I can’t wait to try this recipe! What do you suggest I substitute the GF blend with? I would rather not use all purpose flour and much prefer whole wheat or almond, oat flour?

    Thank you!

  22. Aimee says

    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!

  23. Selma says

    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!

  24. Donna says

    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!

    • Dana @ Minimalist Baker says

      Glad you enjoyed these, Donna! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  25. Amy says

    Hi ! Absolutely in love with this recipe as I’m crazy about waffles but hadn’t had any since I turned vegan and gluten free.
    Just had one question- I don’t have a waffle maker, but I have a silicon waffle mould. If I were to make these in the oven, what time and temperature settings should I use?

    • Support @ Minimalist Baker says

      Hi Amy, we haven’t used a silicon waffle mould and aren’t sure on the specifics. Perhaps there is an instruction manual that might have recommendations for cooking time? We would say these waffles tend to require a little more cooking than a standard waffle, so we would just say to keep that in mind. Let us know if you give it a try! Happy cooking!

  26. Kate says

    These look amazing! Could I use this recipe to make waffle cones? I am not GF, but would love a vegan waffle cone recipe that I can make package free ☺️
    Thank you! I love your site!

  27. LBJP says

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

  28. Izzie Roberts says

    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.

  29. Laura says

    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!

  30. Rosie says

    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!

    • Dana @ Minimalist Baker says

      Thanks for sharing! As for sticking, was your waffle iron greased? That is usually our first tip. Otherwise, you can cook on a medium temperature for longer vs. a higher temperature for shorter time. I also find that opening the waffle iron prematurely can contribute to sticking (patience is key). Hope that helps!

  31. Liam says

    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!

  32. Carolin says

    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.

  33. Ilona Ecott says

    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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ilona. We are so glad you 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

  34. Rhett says

    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?

    • Dana @ Minimalist Baker says

      We haven’t tried it with that flour so we’re not sure without testing! If it was too thick, maybe add more dairy-free milk next time?

      • MisoKitty says

        I tried this recipe using Bob’s Red Mill 1:1 Baking Flour and it turned out great! I didn’t have any avocado or coconut oil to use and instead just added some organic applesauce. Love this recipe! Thanks!

  35. Ana says

    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!

    • Support @ Minimalist Baker says

      Hi Ana, sorry to hear these didn’t turn out as expected for you! But glad to hear you were able to make them into pancakes. Did you make any modifications to the recipe? Which gluten-free flour blend did you use?

      • Ana says

        I used the Orgran brand of gluten free flour and added some chia seeds and cinnamon, but otherwise stuck to the recipe.

      • haley says

        Same thing happened with me. The waffle Split down the middle. And was a horrible mess to clean up. I used nut flour so that must have been 1 of my mistakes. As well as I didn’t see any instructions to blend the oats into flour so I was a little confused. The dough was so thick as well. O well, maybe I have to try a chai egg?? Feel discourage after that horrible mess…..

        • Dana @ Minimalist Baker says

          Haley – thanks for sharing your experience. This recipe is at the top of our list to retest and add improvements! Stay tuned and sorry for any inconvenience.

      • Christine says

        I absolutely love the flavor and texture of these waffles but they stick like crazy to my waffle iron (older Villaware from William Sonoma) every time! I’ve tried everything I can think of. I use a ton of oil – usually coconut or grape seed – and brush it on heavily. I use your great flour blend, too, just as written. I always thin the batter just enough to be able to scoop it out of the bowl, but that’s the only thing I change. I’d make these more often if this sticking issue wasn’t so frustrating. Any ideas?

        • Support @ Minimalist Baker says

          Sorry to hear that, Christine! Our only other suggestion would be to try adding more oil to the batter? Hope that helps!

  36. Beth says

    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.

    • Dana @ Minimalist Baker says

      Hmm, OK! Did you change any of the ingredients? We’ll revisit as this doesn’t seem to be a common issue…

  37. Coleen says

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

  38. Amanda Wong says

    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!

  39. Sara says

    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!)

  40. kachhetiya says

    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!

  41. Kirsty says

    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.

  42. M. Sanders says

    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.

  43. Hailey Lonergan says

    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?

  44. suresh says

    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!

    • Support @ Minimalist Baker says

      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

  45. Karen Cecil says

    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.

  46. Kimia says

    This is actually good I made for my mom on her birthday and she loved it she was surprised it was so good.

    • Support @ Minimalist Baker says

      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

  47. Chef Patty says

    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!

  48. Lisa says

    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?

    • Support @ Minimalist Baker says

      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!

  49. Zara Jones says

    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?

    • Support @ Minimalist Baker says

      Hi Zara! Thanks for your feedback – I will pass this along and we’ll double check the measurements!

  50. Nastassia says

    Instead of using apple cider vinegar and almond milk to make the buttermilk, would lemon and almond milk yield the same results?

  51. Jennifer says

    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!

  52. Cynthia says

    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.

  53. Kristin Bieri says

    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!

    • Support @ Minimalist Baker says

      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?

  54. Jess says

    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!

  55. Marna says

    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!!

  56. Karen says

    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.

  57. Melissa says

    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 :)

    • Support @ Minimalist Baker says

      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!

  58. Golly says

    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.

  59. karen says

    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.

  60. karen says

    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!!

  61. Anthony and Ariel says

    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!

  62. Mountain mom says

    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!!

  63. Sarah says

    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.

  64. Bry says

    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!

  65. Angela Veale says

    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!

  66. Oliver Critchfield says

    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.

  67. Queen says

    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

  68. Jeff P says

    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

  69. BRIAN HOWARD says

    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.

  70. John'ae Davis says

    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:).

    • Support @ Minimalist Baker says

      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!

  71. Elizabeth says

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

    • Support @ Minimalist Baker says

      Hi Lily! You totally can. Add a little less at first since gluten-containing flours tend to be a bit more absorbent.

  72. Sarah says

    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 ?

    • Dana @ Minimalist Baker says

      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?

    • Support @ Minimalist Baker says

      Hmm, not sure! It certainly didn’t give me any issues with our waffle maker. Did you make any substitutions?

  73. Chris says

    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.

    • Support @ Minimalist Baker says

      Glad you are a fan of this recipe, Chris! Thanks for sharing your recipe changes!

  74. Tara Fox says

    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?

  75. Deirdre says

    I think I may have gone wrong somewhere because mine ended up being quite dense and rubbery. Anyone know what may have gone wrong?

  76. Vicky says

    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!

  77. kelly says

    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.

  78. Allegra says

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

    • Support @ Minimalist Baker says

      Sorry to hear you didn’t have success with this recipe, Allegra! Did you happen to make any substitutions or changes to the recipe?

  79. Danny says

    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.

  80. Allie says

    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!

  81. Andrea Barwick says

    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?

    • Support @ Minimalist Baker says

      Hi Andrea! We haven’t tried using quinoa flakes but if you give it a try, report back on how it goes!

  82. Reiko says

    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

    • Support @ Minimalist Baker says

      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!

  83. Naomi says

    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!!!

  84. Angela says

    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!

    • Support @ Minimalist Baker says

      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!

  85. Barb says

    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.

    • Support @ Minimalist Baker says

      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!

  86. Maria Comanescu says

    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!

  87. Support @ Minimalist Baker says

    Hi Astrid! Coconut flour is really absorbent so that’s why it didn’t work. Sorry about that!

  88. Astrid says

    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. ???

  89. E Hansen says

    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.

    • Support @ Minimalist Baker says

      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!

  90. Becky says

    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?

    • Support @ Minimalist Baker says

      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!

  91. Irum says

    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.

  92. Ariel says

    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!

  93. Karla D. says

    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

  94. Mallory says

    Loved these waffles!! I used homemade oat milk and sunflower oil instead of almond milk and olive oil. My family loved them!

  95. Romo says

    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…

    • Support @ Minimalist Baker says

      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?

  96. Rebecca says

    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.

  97. Addie says

    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.

  98. Alison says

    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.

  99. Elizabeth says

    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. ?

  100. Jolien says

    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!

  101. Kayla says

    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.

  102. Christine says

    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.

  103. Lynn says

    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

  104. Jennifer Mancuso says

    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…

  105. Amanda says

    My daughter was just diagnosed with an oat allergy. Do you think I could sub in quinoa flakes for the oats? Thank you!!

  106. Mary says

    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.

  107. Silja Shjarback says

    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….

  108. Elisa says

    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.

  109. Liana says

    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!!!

  110. Erica says

    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?

  111. Krystleō says

    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 ✅

  112. Hannah Miroslava says

    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 ?

  113. Samantha Mazzuca says

    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.

  114. Pia says

    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 :)

  115. Roisin says

    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.

  116. Heidi says

    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 :)

  117. Lindsay says

    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!!

  118. Cristen says

    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.

  119. Sophia says

    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…

  120. Nicole says

    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!

  121. Amanda says

    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

  122. Erica says

    These were petty yummy but VERY dense. Did I do something wrong? Anyway to make them lighter and fluffier? Thanks!!

  123. Michele Jewett says

    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.

    • Support @ Minimalist Baker says

      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?

  124. Mania says

    Hi, I tried this waffles but its awful :/
    Please make a grams and mililiters for this and I wanna tried again!

  125. Christine Tri says

    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.

  126. Zoe says

    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.

  127. Mania says

    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

  128. Teri says

    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?

  129. Monica says

    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!

  130. Angela says

    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.

  131. Sebastian says

    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.

  132. Hannah says

    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!

  133. Chantal says

    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

  134. Casey says

    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!!

  135. Kim says

    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!

  136. Ally says

    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.

  137. Sabine says

    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 :)

  138. Antonia Carey says

    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!!!!

  139. Sarah Shuler says

    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!

  140. TIff says

    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

    • Support @ Minimalist Baker says

      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.

  141. Cheryl says

    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?

    • Support @ Minimalist Baker says

      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!

  142. jessi says

    i was wondering if i made this without oil would it work just as well? looking for a good oil free waffle recipe! (:

    • Support @ Minimalist Baker says

      Hi! I don’t think so! They need some form of fat. But if you try it without, let me know how it goes!

  143. Nancy Bernard says

    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 :)

  144. Lou says

    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!

  145. Georgina says

    This recipe is so bad. I’ve tried it several times hoping the best and nothing. You should really fix it. Pretty disappointed :(

  146. Holly says

    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.

  147. Alyssa says

    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!

  148. Meri Puccio says

    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.

    • Stephanie says

      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.

      • Sandy Rackham says

        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!

  149. Stephanie says

    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.-.

    • Dana @ Minimalist Baker says

      Hi Stephanie! Depending on the brand of GF flours you used the batter can vary. If it looks too wet, add more GF blend!

  150. Gabriella says

    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!

  151. Natalie says

    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!

  152. Jessica says

    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!!!

  153. Michele says

    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?

  154. Katrina says

    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.

      • Nancy Bernard says

        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.

  155. Amanda says

    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!!!!

    • Amanda says

      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!

  156. Cyndi says

    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!

    • Cyndi says

      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.

  157. AJ Benoit says

    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!

  158. X5 says

    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!

  159. Emma says

    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. :(

    • Dana @ Minimalist Baker says

      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!

      • Nancy Bernard says

        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.

  160. Michelle says

    Question my son doesn’t have any gluetin allergies, so when a recipe
    calls for gluetin free can I use regular flour or oats?

  161. Emily says

    I followed directions and used exact flour blend. was more dough like. Added more almond milk and was great.

  162. Kristina says

    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.

  163. Elisabeth says

    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.

  164. Tom says

    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.

  165. Karen says

    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.

  166. Rena says

    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.

  167. Ollie says

    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.

  168. Kelly says

    What could i use as an oat subsitute? They arent suitable for coeliacs (in australia) we are unable to purchase them at all.

    • Alanna says

      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!!

  169. Alyce Morgan says

    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

  170. Anna says

    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.

    • Nikki says

      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.

      • Anne says

        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. ✨

    • Jennifer says

      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.

    • Miriam says

      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!

  171. Angel Mason says

    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

  172. Dalila says

    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!!!!!!!!

  173. Deborah says

    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!

  174. Michelle says

    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 :)

  175. Cherry Gupta says

    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.

  176. Delphine says

    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.

  177. Gayle says

    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.

  178. Brian says

    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?

  179. Lindsey says

    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!

  180. Ariel says

    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!

  181. Camilla says

    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!!

  182. Jarrod says

    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!

  183. Ella says

    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!

  184. Kelly says

    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!

  185. Bill Macrides says

    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

  186. Kate says

    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!!

  187. Danielle says

    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

  188. Leah Halliwell says

    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!

  189. Julie says

    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

  190. Diana says

    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!

    • Dana @ Minimalist Baker says

      Oh no! I’ll give the recipe another look to see if it needs any adjustments. Sorry you had trouble, Diana!

  191. Robyn says

    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.

  192. peter says

    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

  193. Mercy says

    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

  194. Marissa says

    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.

  195. Mercy says

    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

  196. Jo P says

    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!

  197. Karol says

    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.

  198. KJ says

    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!

    • Dana @ Minimalist Baker says

      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!

  199. Jerm says

    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?

  200. The Vegan Junction says

    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!

  201. EJ says

    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!

  202. HEINLE says

    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

  203. Toniska says

    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,

  204. Allyson says

    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.

  205. Stephanie Ann says

    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!

    • Dana @ Minimalist Baker says

      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?

  206. Lauren says

    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.

  207. Laureen says

    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. :)

    • Karol says

      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).

  208. Chantal says

    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!

  209. jenny @ hello great health says

    these are fabulous! thankyou.
    i made these for breakfast this morning and leftovers in my son’s lunchbox.
    jen x

  210. Tricia says

    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!

  211. Jenny says

    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.

  212. Stephanie says

    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.

  213. Autumn says

    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.

  214. lilan says

    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?

  215. Pierre says

    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?

  216. Caroline N says

    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!

  217. catherine says

    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!!!!! :)

  218. kitty cat says

    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 !!!! :)

  219. Chris says

    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!

  220. Nene says

    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.

    • Dana @ Minimalist Baker says

      Hmm, I haven’t had anyone else experience this issue! Did you spray the waffle iron beforehand? Did you swap any of the ingredients?

  221. Steph says

    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

  222. cheryl o says

    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..

  223. Ann says

    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.

    • Darlene Ness says

      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.

  224. Ann Francis says

    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.

    • Ádelle says

      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.

      • Pam says

        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

  225. Aimee says

    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.

  226. Kerry says

    Do you think these will hold up in a character waffle maker? Was thinking about getting an olaf one for my girls for Xmas.

  227. Candice says

    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?

      • Candice says

        I used maple syrup, and coconut oil in them…and added ground flax seed, and whole flax seed..? Maybe my iron just sucks!

    • Cindy says

      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.

  228. Barbara Nicolazzo says

    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?

  229. Naomi says

    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. :).

  230. Ashley says

    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?

    • Jay says

      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?

    • Nathan says

      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.

    • meredith says

      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.

    • Heidi says

      Hi. I’m experiencing it right now. Not sure what to do. I decreased the amount put onto the iron and I’ll see what happens. I like the recipe idea though.

  231. Karen says

    If I where to only use brown rice flour and oat flour, do I use half and half? Please answer I want to make these tomorrow morning haha!

    • Dana @ Minimalist Baker says

      Sorry for the late reply! I think you really need to use the blend I recommend, otherwise it probably won’t work well.

  232. Julie Stryker says

    Hi! I really want to try your gluten free waffle recipe but am not vegan so am wondering if I can use 2 % milk instead of the almond milk and if so is the vinegar still needed? Thanks so much!

    • Jenny Delgesso says

      The vinegar turns the milk into something akin to Buttermilk. You can absolutely do this with regular milk! I use this all the time as it makes much more sense for me than buying a whole thing of Buttermilk when I will only be using a little. :)

      I just made these with coconut milk, and they are very good! A little heavier than a regular waffle, but delicious!!!

  233. Jeanette says

    Hi! This recipe looks so delicious! I don’t have a waffle maker (yet), so could this recipe be used to make pancakes? Also, could the oats be ommited and replaced with extra flour or quinoa flakes maybe?

  234. Mari says

    There’s a waffle restaurant near my home and they have an amazing vegan option on their menu: They use coconut milk instead of cow’s milk and add tiny pieces of apple and little bit of cinnamon to the waffle dough. It tastes absolutely perfect, I really recommend trying out the coconut milk version :)

    Thanks for an amazing website, it’s a real joy to follow!