Coconut Yogurt Waffles (Vegan + GF)

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Homemade Vegan GF Yogurt Waffles that are both crispy and tender

My mom used to coax me out of bed in the morning with one of two things: Pancakes or Eggo waffles.

I pretty much grew up on carbs. Does a body good, right?

The waffle obsession continued into college. Saturdays were reserved for banana pancakes after a long distance run. Sundays – a day of utter relaxation – was inaugurated with two whole grain Eggo waffles topped with copious amounts of crunchy salted peanut butter, sliced bananas, and honey. It was sheer breakfast heaven.

Ingredients for making easy vegan gluten-free waffles

Not much has changed these days, other than the fact that I don’t buy store bought waffles anymore. I am an adult, after all.

I started making vegan waffles for Minimalist Baker early on. But when some of our friends needed to eat gluten-free, I started dabbling in the gluten-free variety.

Once I got the hang of it, I realized it wasn’t too difficult to make them both vegan and gluten-free.

Mixing wet and dry ingredients together for homemade vegan gluten-free waffles

This recipe is very basic, requiring 10 ingredients and just 30 minutes to make.

It relies on my go-to gluten-free flour blend, almond meal and rolled oats. But if you’re not gluten free, simply sub the GF blend for spelt or whole wheat pastry flour for a similar result! And dairy-free coconut (vanilla) yogurt provides a tender texture and subtle sweetness.

Mixing bowl with vegan gluten-free Yogurt Waffle batter
Easy homemade Yogurt Waffles that are vegan and gluten-free

I let John sample one of these hot off the press and he immediately said they tasted like Eggo waffles. Serious win!

Crisp on the outside
Tender + fluffy on the inside
& Perfectly sweet

This is exactly what I was going for.

Homemade Yogurt Waffles alongside fresh bananas, yogurt, and orange juice
Pouring a spoonful of blueberry yogurt onto homemade gluten-free vegan waffles

For toppings, the options are endless:

Coconut whip
Dairy-free yogurt
Peanut butter
Chia Seeds
Flax Seeds
Vegan butter
Maple syrup

Dream big, friends, and top plentifully.

Pouring syrup onto a Vegan GF Yogurt Waffle
Vegan GF Yogurt Waffles with fresh fruit and yogurt for a delicious breakfast

If you give this recipe a try, let us know how it goes! Be sure to leave a comment and rate it. And don’t forget to snap a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

Cheers and happy waffle-making!

Cutting board filled with our Vegan GF Yogurt Waffles recipe

Coconut Yogurt Waffles (Vegan + GF)

Simple, 30-minute vegan, gluten-free yogurt waffles that are crisp on the outside and tender on the inside.
Author Minimalist Baker
Cutting board with Coconut Yogurt Waffles topped with sliced banana and yogurt
4.91 from 40 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.



  • 1 1/4 cup unsweetened almond milk
  • 1 tsp lemon juice or apple cider vinegar
  • 1/2 cup dairy-free yogurt (I used coconut vanilla)*
  • 1/4 cup melted coconut oil or olive oil
  • 2 Tbsp maple syrup
  • 1/2 cup gluten-free rolled oats
  • 1 3/4 cup gluten-free flour blend*
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp coconut sugar or organic cane sugar


  • 1 tsp pure vanilla extract*
  • 1 Tbsp flaxseed meal
  • 1/2 Tbsp chia seed
  • 1/2 tsp ground cinnamon



  • Combine almond milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes.
  • Then add yogurt, coconut oil, vanilla extract, maple syrup and whisk thoroughly to combine. Set aside. (If coconut oil hardens, reheat in the microwave. If you don’t have a microwave, simply proceed as instructed.)
  • Add dry ingredients to a large mixing bowl and whisk until well combined.
  • Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
  • Once waffle iron is ready, generously coat with non-stick spray or coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a cooling rack set on a baking sheet in a 200-degree F (93 C) oven to keep warm (optional). Do not stack and instead keep them in a single layer to ensure crispiness.
  • Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to 1 month, although they’re freshest within the first couple of weeks.


*If your yogurt is plain, add 1 tsp vanilla extract or fresh fruit for extra flavor. I used the coconut vanilla yogurt from Trader Joe’s, but I also love their blueberry flavor! If not dairy-free/vegan, use your favorite dairy yogurt.
*If you’re not gluten-free, simply sub the GF blend for spelt or whole wheat pastry flour for a similar result!
*Adapted from my Vegan Gluten Free Oatmeal Waffles
*Nutrition information is a rough estimate calculated without toppings or add-ins.

Nutrition (1 of 5 servings)

Serving: 1 waffles Calories: 364 Carbohydrates: 57 g Protein: 6.4 g Fat: 13.8 g Saturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 169 mg Fiber: 6 g Sugar: 13.3 g

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My Rating:

  1. Marie says

    Excellent recipe ! I made a mix of sunflower and olive oil (half and half), switched honey for maple syrup and used regular flour.

  2. Stacy says

    These are some of the best waffles I’ve ever made. They are a bit heartier than a basic recipe, with a touch of richness and sweetness. I used the coconut sugar, plain coconut yogurt with the added vanilla, and we made the berry compote to top them. I made a double-batch to freeze some, and they toasted up wonderfully. Will definitely be making these again, especially if we have yogurt that needs to be used up.

  3. The Vegan Goddess says

    These are the BEST fluffy vegan waffles ever! I disagree with John on this — they are better than Eggo waffles. I made this with Spelt flour and it turned out perfect and yummy. I put a little coconut oil on the waffle plates as suggested but don’t think I need to do that.

    I have batter left over for tomorrow’s breakfast. (Nice to make use of my waffle plates again.)

  4. Deanna says

    Can I sub 1/3 the amount of coconut flour for the normal gf flour blend? Or would that cause and issue with the consistency….currently have 3 pounds of coconut flour and need to put it to use…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanna, coconut flour is too absorbent for this recipe. We suggest using a gluten-free blend to achieve the proper texture!

      • Jenna says

        These waffles were delicious! Thank you for another fabulous recipe. One issue I had was with the melted coconut oil. It solidified when I added it to the cold almond milk, yogurt and syrup. I used a metal mixing bowl so I couldn’t microwave it. I put it over a pan of hot water and stirred for a while. How do you handle this? Do you warm everything first? Thanks

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jenna! We’re so glad you enjoyed it! We usually try to start with room temperature ingredients to avoid this. Hope this helps!

  5. Jennifer says

    Holy cow these are good!! I only have a belgian waffle maker so they came out poofy, but still delicious!! Made a raspberry compote for a topping. SO good!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina, you should be able to sub it 1-1. You may want to add a little more flour if omitting the oats. Hope that helps!

  6. Ashley says

    Hi! I’m wanting to try these for my 4 year old to have easy “freezer” breakfasts on hand. I’ve been buying the frozen protein waffles and I’m ready to make my own for more ingredient control. Any ideas for adding in some wild blueberry puree? She’s “learning to like” the chunks of blueberry but I’m wondering if I make a little puree and blend it into the batter, I can introduce the fruit that way instead. And bonus, they will be a pretty blue purple. Just not sure if I need to adjust liquid ratios to accommodate fruit puree.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, we think that could work if compensating with less almond milk. Let us know if you try it!

  7. Cassandra says

    I have been making these every Sunday for weeks now they are just so amazing

    Was wondering if you think coconut milk could replace the almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassandra! Canned coconut milk is much thicker and higher in fat than almond milk, so it would probably yield different results. Perhaps you could do a mix or water it down? Boxed coconut milk would work well, though! Hope this helps!

  8. Linda says

    These were fantastic! I didn’t have gluten free flour on hand so I used white whole wheat flour with unsweetened coconut yogurt. My kids gobbled it up! I topped mine off with a bit of Nutella and strawberries. It was heaven!

  9. Kelly says

    Just picked up a new waffle maker this week. Made this recipe, followed recipe (but didn’t need to oil the waffle plates) and added optional vanilla. Declared “best waffles ever” by my hard to please 6 year old. He had with maple syrup, myself and our toddler had with almond butter and a drizzle is syrup.
    Looking forward to trying different mix ins. Love that we can always depend on MB for yummy meals

  10. Dana says

    Best waffle recipe! I only had dairy plain yogurt on hand but it worked out just fine. Subbed a 1/2 cup of almond flour for part of the gluten free flour just because I had some on hand. Everything else I followed to a T! Added the suggestion of flax and vanilla. One of my waffles I broke off a small chunk of my dark chocolate almond bar and put it in the middle of the waffle while baking… so yum. Love this recipe so much!

  11. Albina says

    Very delicious! I subbed some products: not gluten free flour but whole wheat, soy milk and oat milk instead of almond milk, almond yoghurt instead of coconut. Very very good and approved by my 7 year old picky eater who loves waffles. Thank you!

  12. Vanessa says

    The absolute best ever! I used 1/2 c almond flour, 1/2 c quick oats and 3/4 c gf flour blend (to total the flour portion). I omitted the sugar, and used cocojeune vanilla chamomile yogurt. Also, I used oat milk. A few changes to accommodate what I had on hand, and these are incredibly delicious! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Vanessa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Elisabeth says

    Holy moly, this recipe was absolutely delicious!!

    I wanted waffles, and searched in ALL of the vegan and clean food blogs and pages I had bookmarked, and I narrowed it down to this one, based on what ingredients I had, and that I wanted a vegan recipe.

    First time trying this recipe, it goes straight in to my FAVOURITE recipes bookmark! BEST waffles I’ve ever had! Thank you so much!

  14. Vicky says

    I made these waffles this morning and I’m in love! I used a plain cashew yoghurt for both the recipe and topping. Delicious! We had an extra waffle that I saved and couldn’t resist eating it as a mid afternoon snack, it saved really well!
    Thank you for making this quarantine/ pregnancy time exciting with all these amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. Natalia S says

    Would this work with regular yogurt, or would that mix weirdly with some of the other ingredients?

  16. Ray says

    This looked good! Had to try, but all I had was NONFAT GREEK YOGURT. Huge mistake, I’ll need to get some coconut yogurt and try again! Everything was easy to make, and it looked lovely and didn’t fall apart or get complicated in the iron. It came out so pretty! With the Greek, though, there was no flavor even though it was vanilla. Anyway it was a learning experience! Will make more with the right ingredients!

  17. Holly says

    Hello. I have tried several of your waffle recipes. I do mainly this one because it’s so easy. My dairy and gluten sensitive daughter loves to eat two of these waffles every morning. I add dark choc chips because she’s doesn’t like to use syrup. I’m making a batch every week. She needs to eat dairy and gluten free 6 out of 7 days a week. Treats herself to wheat on her lazy day. We really appreciate your recipes vegan or meat. A good recipe is a GOOD recipe.

  18. Ronica says

    These we fantastic and easy to make, I added cinnamon and when they cooked it reminded me of horchata ?! Kids loved them and will be a great lunch box treat! Thanks for your super awesomeness again!

  19. Patty says

    I was honestly so stumped. I’ve never had a recipe turn out so wrong. Well I did use regular sugar where it said coconut sugar cause I didn’t have that. But I used the syrup. And I used coconut flour. Would this be the problem? But this was honestly like when you make oatmeal cookies and they are clumps that you drop onto the pan. I was like did I forget something? I went back through and said’s all in there. I added a little more milk (almond) and still no good. I ended up adding a LOT more milk to get a runny consistency I could actually pour into waffle iron. But it just messed up my waffle iron and clumped all in there and I had to scrape it all out. I have no idea what went wrong. Thanks for your reply!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aha! The coconut flour is likely the reason. It soaks up much more moisture than other gluten-free flours. We would recommend using an all-purpose blend next time. Happy baking!

  20. Patty says

    Okay I am confused. I made this batter almost to a t of what the ingredients are. (just regular sugar ) and mine came out like crumbly oatmeal cookie dough that you drop in tablespoons. Nothing at all that can be “poured” into waffle iron. I don’t get it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patty, is there any chance you left out an ingredient? Or did you use regular sugar instead of maple syrup? If that’s the case, then it sounds like it needed more liquid to compensate.

  21. Tina says

    Thank you so much for this! My boys are allergic to dairy, egg, wheat, soy, peanut, and pecan, and this was the first waffle they have ever had, and the first I’ve had in years since going GF. I was shocked how delicious they were!!! We used Bob’s Red Mill cup GF flour and actually used strawberry banana coconut yogurt (what we had on hand) and it was amazing. Thank you! ?

  22. Asha says

    These waffles are delicious- excellent texture. We are not vegan but my kids devoured these and had no idea anything was different. I topped them with toasted pecans and a sautéed apple cinnamon topping plus maple syrup. Another great recipe from your site- thank you!!

  23. Yael says

    I made these today and EVERYONE loved them! I put the rolled oats in our food processor, which allowed me to sneak them in. I made these to replace my son’s addiction to Eggo waffles. Thank you for sharing the most delicious recipes!

  24. Jana says

    We got waffle griddle under the Christmas tree. I started to make different waffles first thing in the morning. Made few different batches, with one favourite, but then I kept searching and found your recipe. GF and vegan? I’m mostly vegan, eat eggs though once in a while, so enjoy recipes without eggs. This one is definitely going in my recipe file. I’ll be freezing them, since it’s almost dinner time now. Looking forward to a yummy breakfast another day (without the work ;-)) Thank you for sharing the recipe.

    • Nathalie says

      Amazing waffles! Great taste, crunchy on the outside. Only issue I had was that they stuck to the waffle iron, even after spraying it with olive oil.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoy them, Nathalie! You could try adding a bit more oil to the batter, especially if not using a thick coconut yogurt.

  25. Juliana says

    It says this recipe relies on almond meal but then in the ingredient list it’s not listed. Should I add it?

  26. Debbie says

    Finally made these and they were delicious. We are not gluten free so I did use regular flour+almond flour and they turned out super!

  27. Ruchita says

    Hi Dana! Love all your recipes! A quick question please.. Can we omit or sub banana in this one.. My younger one can’t have it?

  28. Cynthia G. says

    Hi Dana, What brand waffle iron did you use to make these? The texture makes them look even more delicious! I already have a waffle iron, but I like that style better!

  29. Charlene L-S says

    This is a very good recipe! It has to be one my favorite waffle recipes. The yogurt and coconut oil make the waffle very creamy and decadent when eaten. I added just a tablespoon or so of coconut milk in the end to slightly thin the batter. The coconut flavor is just perfect. I used a mix of different flours but I will try her gluten flour mix next time. My family devoured the waffles. I may make another batch and freeze them so they’re readily available when we’re in a rush in the morning. Thank you! You’ve helped our family eat better and adapt to our daughters dairy-free diet in ways that you’ll never know. You’re great at what you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I have not tried making them as pancakes but if you give it a try, let me know how it goes! You might want to add extra liquid to thin the batter out, but test it and see!

  30. Karla says

    THANK YOU!! My friend made these and brought me a sample. I’m so excited to try them.
    I am gluten free, dairy free, egg free, along with a few other things. I miss breads!

  31. Holly says

    WOW! I would give these 5 stars for sure! I made them last night for dinner and they were incredible! I can’t get over how wonderful the texture was! I quickly made a second batch so I could have extras in the freezer! Thank you so much for this perfect recipe!

  32. Jennifer says

    I made a spelt flour version of these waffles (I’m not GF) and they were perfect! They freeze and reheat very well, too :)

  33. Michelle says

    I was so excited to try out this recipe and unfortunately failed miserably. It never turned to the liquid batter in your pictures but was a lot thicker, like frosting. The only things I did different was I used coconut flour and my rolled oats were ‘floured’. It seemed like the batter would not cook all the way through and crumbled a lot. Any suggestions?

    • Stephanie says

      You have too follow the recipe lol. You can’t make subs and expect the same result. Coconut flour is a lot different than almond flour in the way it absorbs liquids and acts. I will never understand who people make subs and then wonder why a recipe doesn’t work….

  34. Emily says

    These were wonderful!!! The only change I made was subbing out the oil for additional coconut yogurt! So impressed with how golden and crispy they turned out :)

  35. Annie says

    I tried these both once with GF and one with a regular flour blend (spelt/wheat) and I actually prefer the gf ones very much to my surprise! I’ve tried many healthy waffle recipes (vegan/gluten free) but never made one that is both. And I have to day these are one of the best I’ve have had so far! Thanks!

  36. Lana M says

    Thank you so much for such and easy and detailed recipe. I just made these and we devoured them for lunch. THANK YOU!

  37. Arlena Harper says

    Christmas break gave me a lot of time to cook for my family and these waffles were one of the dishes that I made. They were SOOOOO AMAZEBALLS :) I had to triple the recipe to make sure that my kids would not eat them all from each other. This was another successful attempt at baking for me; I’m starting to feel a little empowered :) Thanks for all that you do and making this vegan lifestyle fun. I wanted to try the Best Damn Vegan Biscuits recipe but still am a little intimidated with that one but I will definitely make them before the New Year.

    Love & Light from Atlanta,

  38. Karen says

    These were delicious…nice and crispy. I did have to add more coconut milk to thin the batter. Definitely a keeper. Still my most used site for recipes :)

  39. Leonia M says

    Hello Dana and John,
    I just came across your website, in my search for dairy-free and gluten-free waffle recipes and, while your recipes look really wonderful, I have a question for you:
    Can you recommend a good alternative for the oats in your waffle recipes?
    Among the grains which need to be avoided in our household:
    wheat, oats, corn, rye, spelt.) Nuts and seeds are all ok, however.
    Thanks very much for whatever you can suggest and looking forward to trying them out!

  40. Jenny says

    These look great! My little one is allergic to seemingly all grains (and egg) though, so do you think I might be able to use just almond flour and coconut flour? He can also ear chickpea flour but I haven’t found anything else he can take.
    Very excited to try out all your recipes!

  41. Natalie says

    So these were delicious but they stuck worse then ever and when I turned the temperature up they burnt and stuck :( any advice? If not I give up on waffle making.. This was a final attempt

  42. Steph says

    I tried your waffle recipe on Saturday for a women’s brunch (we did a waffle bar!) and it was SUCH a huge success!!!!!!!!!!!!

    The feedback was that it was very light and tasted amazing – all the ladies were raving about it for days, asking for the recipe. I’m so excited I found this gem. Definitely a go to for waffles!


  43. Melissa says

    These are delicious waffle perfection. My family asks for these on a regular basis. They come together quickly and taste so good on a weekend morning when we sometimes have special breakfast treats. Thanks so much for this delicious recipe.

  44. jade says

    woow these look incredible!
    i definitely have to buy a waffle maker!
    an addiction about to start? probably.

    thanks for the lovely recipe!


  45. Em says

    I made these for breakfast and they were soooooo good! My family are normally the biggest non-vegans ever and they couldn’t believe when i said they were vegan!!!!!

  46. Jennifer says

    Would it be okay if I substituted the almond milk for rice milk? My friend is allergic to dairy and peanuts, so I’m trying to find a recipe that works with that.

  47. Theresa Guthrie says

    I made these for myself and hubby for Mothers Day and I almost cried they were so delicious! I have not had a waffle for a few years since I went gluten/dairy free and these were a taste of heaven! The only substitution I made was XyloSweet instead of sugar.
    I did not even need or want syrup or toppings!
    Thank you, Dana. I make many of your recipes and love them and all the work you both put into this wonderful service.

  48. Kirsten says

    I made these over the weekend, added Chia seeds
    and served with fresh strawberries. So delicious! Love your recipes!

  49. Lisa says

    My family love-love-love-LOVES waffles, but I have had nothing but nightmare experiences with GF versions because they all stick like GLUE to the waffle iron! Even when I spray it to death with oil. The last recipe I tried I swore would be my last, but since the waffle iron is still in the cupboard (albeit somewhat battered with scars from the numerous utensils I’ve used extricating waffle carcasses from its unforgiving grip) apparently I might be willing to try again… Your photos make me believe that special birthday breakfasts don’t have to end in frustration!

    Is there anything I need to know apart from what you’ve already put in your recipe that might help me in my quest for waffles-in-one-piece???

    Thank you and I very much appreciate what you do here… You make having allergies a little less cumbersome. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Lisa! I don’t have any more recommendations. The yogurt really helps hold these together!

    • Christine says

      Lisa: After two bad waffle experiences and almost throwing my waffle iron out, I can say this recipe is truly a success!! I made them yesterday and had no issues with them sticking. They are super yummy, fluffy and moist. I topped mine with rhubarb compote from my Mama and maple syrup we make as a family and they were awesome. Boyfriend approved too ;) I’d rexcomend this recipe for sure.

  50. Liz says

    These look really good, but I’m puzzled by the suggestion to substitute a GF mixture for spelt if you’re NOT gluten free. Don’t you mean that the other way around?

  51. Joanna says

    These waffles are perfect! I usually prepare waffles for dessert when entertaining family and friends! Change a topping…add some fruit…delicious!

  52. thunderbuns says

    These look delicious! I’m usually more of a pancake fan, but your pictures made me want to try these in waffle form!

  53. Lisa @ Simple Pairings says

    These waffles sound awesome, Dana! I bet the yogurt adds a slight tanginess to the batter, similar to the effect of buttermilk, right? I haven’t worked my way up to the waffle appliance, but it’s when I see posts like this one that make me want to just go for it already!

  54. robin m says

    I don’t have a waffle maker anymore. I really want a new one. What kind do you have? Your waffles look heavenly. Most likely cause of your yummy recipe(s)
    enjoy….robin m

  55. Ana @ Ana's Rocket Ship says

    I dream very big when it comes to breakfast!!! And I’m sure that these won’t disappoint!

  56. Medha @ Whisk & Shout says

    I’ve been vegan for well over a year and never tried the TJ’s coconut yogurt! Definitely have to give it a try, these waffles look amazing :)

  57. Eve ~ Baking the Day says

    This is the time I wish I had a waffle maker so bad! Could you recommended one? Or could I make the batter and cook it like pancakes?

  58. Kinsey says

    Hi! I love your site, and I’m hoping to make these this morning. You mention a flax egg in the description, but I don’t see it in the ingredients or instructions. Should I add one?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It was a typo! Fixed. Sorry to confuse. I include it as an add in but it’s not a flax egg in this recipe. Hope you love this recipe!

  59. Lauren says

    Aww these are gluten free!!! I’m so excited!!!! Well that settles it I’m looking at waffle makers today, they just look too good!

  60. jenna @ just j.faye says

    These sound INCREDIBLE. If I didn’t already have a plan on what I was making for brunch today I would totally make these, but am definitely going to save this recipe for another day!

    • Laura @ Raise Your Garden says

      Since I don’t have a plan yet for Mother’s Day, I will be making these for myself =) And honestly, you guys always surprise me with your ability to make recipes that don’t seem all that vegan….vegan. So now I have to try these. I grew up on carbs too, but that did nothing for my butt! I’m just saying.