7-Ingredient Vegan Gluten-Free Waffles

These were awesome!!
Only ingredient I substituted was coconut milk for the almond.
Fantastic recipe!
Thank you so much!😊

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

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

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

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

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

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

Fantastic recipe!

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

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

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

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

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

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

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

Just made this and it ruled! I’m not GF and used whole wheat flour and the oats, it was awesome :)

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

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

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

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

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

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

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

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

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

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

Thanks again for a great recipe! XOXO

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

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

WOW!

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

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

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

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

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

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

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

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

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

This recipe is a keeper! Thank you.

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

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

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

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

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

Thank you for the great recipe!

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

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

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

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

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

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