The Best Vegan Gluten-Free Waffles

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Plate with the perfect Vegan Gluten-Free Waffle topped with syrup, vegan butter, and fresh strawberries

I have made vegan, gluten-free waffles before, but none compare to these.

These perfect waffles are crispy on the outside, fluffy on the inside, perfectly sweet, and undetectably vegan and gluten-free. Shall we?

Mixing bowl with ingredients for Vegan Gluten-Free Waffle batter

This recipe was a reader request. Someone asked if I’d tested whipped aquafaba (the brine/liquid in a can of chickpeas) in classic waffles, which I hadn’t! So I got to work testing. Obviously, things worked in my favor.

This recipe requires just 30 minutes and 10 ingredients to make.

And, while pretty much any waffle iron will do, I have to say I recently retired my old waffle iron and replaced it with a Belgian-style waffle maker. Friends. I’m in love. It creates perfect, fluffy, massive waffles with little effort and zero non-stick spray or greasing. There’s no turning back now. I’m henceforth a Belgian waffle girl.

Two perfectly browned Vegan Gluten-Free Waffles on a cooling rack

The batter mixes up pretty much like any traditional waffle, except in place of whipped egg whites, I used whipped aquafaba, which I’ve used in my Fluffy Vegan Sugar Cookies, Peanut Butter Cup Cookies, Best Vegan Gluten Free Cornbread, Vegan Pumpkin Cake, and more!

I think it’s safe to say aquafaba is the coolest egg substitute on the block and super versatile. It can be used straight from the can or whipped, and it mocks an egg beautifully in baked goods. Expect more recipes with it in the future!

Pouring syrup onto gluten-free vegan waffles that are crispy on the outside and fluffy on the inside

I hope you LOVE these waffles! They’re:

Crispy on the outside
Fluffy on the inside
Perfectly sweet
Undetectably vegan + gluten-free
Easy to make
& SO delicious

These are officially my new go-to waffle. They’ve received rave reviews in my circle of friends (for good reason). Expect flavor variations in the future – because carbs for breakfast for the win.

These waffles are delicious plain, but they’re irresistible with peanut butter, banana, and maple syrup. So good!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Partially eaten waffle on a plate for a gluten-free vegan breakfast

The Best Vegan Gluten-Free Waffles

THE BEST Vegan Gluten-Free Waffles made with 10 ingredients in 30 minutes. Fluffy on the inside, crispy on the outside, perfectly sweet and delicious! Top with maple syrup and fruit for the ultimate cozy breakfast.
Author Minimalist Baker
Print
Plate with a Gluten-Free Vegan Belgian Waffle topped with sliced strawberries, vegan butter, and syrup
4.62 from 36 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 1 1/2 cups gluten-free flour*
  • 1/2 cup oat flour*
  • 1/2 cup almond flour*
  • 1 Tbsp cornstarch*
  • 1/2 tsp sea salt
  • 1 Tbsp baking powder
  • 3 Tbsp organic cane sugar* (or sub stevia to taste)
  • 1 1/2 cups light coconut milk* (from a can // well shaken)
  • 1 tsp vanilla extract (optional)
  • 1/4 cup vegan butter* (melted)
  • 1/3 cup aquafaba (the liquid/brine in a can of cooked chickpeas)

Instructions

  • To a large mixing bowl, add gluten-free flour, oat flour, almond flour, cornstarch, salt, baking powder, and organic cane sugar. Whisk to combine. Set aside.
  • To a medium mixing bowl, add coconut milk, vanilla (optional), and melted vegan butter and whisk thoroughly to combine. Set aside.
  • To a small mixing bowl, add aquafaba and whisk vigorously or beat on high until soft peaks form. (It's OK if they don't quite form peaks - just get it as light and foamy as possible.)
  • Add wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add whipped aquafaba and fold into the batter with a mixing spoon until just combined (see photos for guidance).
  • Let the batter rest while your iron preheats - about 5 minutes.
  • Once preheated, add roughly 1 cup batter (or until the surface is almost completely covered) to the waffle iron and close. My new waffle iron (which I love so far) makes Belgium-style waffles, so it flips the waffle over to spread the batter evenly, which helped these puff up and crisp up really well. Depending on your model, cook for 5-7 minutes or until golden brown and crispy.
  • Remove cooked waffle from the iron, place on a baking sheet, and keep warm in a 200 degree F (93 C) oven while continuing to cook waffles until batter is used up. The recipes yields about 3 large or 5 small waffles depending on the size of your waffle iron (amounts as original recipe is written // adjust if altering batch size).
  • Serve immediately with desired toppings. These are delicious plain or with a little vegan butter and maple syrup. However, my favorite combination is peanut butter and banana plus maple syrup.
  • Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.

Notes

*If not gluten-free, sub unbleached all purpose flour for the gluten-free blend.
*If you can't tolerate oats, sub with a 1/2 + 1/2 mixture of gluten-free blend and almond flour.
*If you can't tolerate almonds, sub with a 1/2 + 1/2 mixture of gluten-free blend and oat flour.
*I use almond flour in this recipe, which is different than almond meal. While almond flour is typically more expensive, I order it online for a much better price and prefer it over meal because its flavor is more neutral and its texture is lighter/fluffier.
*If you are allergic to corn, you can try subbing the cornstarch for arrowroot starch. However, I didn't test it this way and can't guarantee the results.
*If trying to avoid sugar, you can try subbing the sugar for stevia or another natural sweetener, though I haven't tested it this way and can't guarantee the results.
*I used coconut milk in this recipe for its creamy, thick texture. And you can't taste the coconut in the final result! However, you can try subbing another dairy-free milk, but I haven't tested it that way and can't guarantee the results.
*You can sub vegan butter for melted coconut oil, but I haven't tested it that way and can't guarantee the results.
*The aquafaba in this recipe mimics an egg. If not vegan, you can sub the equivalent of whipped egg whites.
*Recipe (as originally written) yields roughly 3 large Belgium-style waffles or 4-5 small traditional waffles. I was testing out a new Belgium-style waffle maker, which I love and highly recommend! It didn't require any non-stick spray, which actually damages the surface of the iron. Please read your maker's instructions before making this recipe for best results.
*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 4 servings)

Serving: 1 waffles Calories: 533 Carbohydrates: 71.3 g Protein: 9.4 g Fat: 25.1 g Saturated Fat: 12.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 343 mg Fiber: 5.3 g Sugar: 10.5 g

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  1. Delfina Santoyo-Wisener says

    These waffles were delicious! I topped them with freshly made strawberry/raspberry sauce and homemade whipped cream. I plan to make them over and over again. Thank you so much for sharing your creative recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Delfina. 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

  2. Amanda says

    Fantastic!

    Every gluten free waffle I‘ve made to date has stuck and fallen apart in the waffle maker. These, too, stuck to the bottom plate on my first go. However, once I started brushing the bottom plate with melted coconut oil these didn’t stick at all! What a relief!!

    I’m not vegan, so opted to use two whipped egg whites in lieu of the Aquafina.

    I did knock off one star because my mixture required MUCH more milk than called for before it reached a batter consistency similar to your picture. (I’m glad you included that picture!)

    Anyway, now that I’ve worked out a few kinks, these will be my go to recipe. Thank you!

  3. Amy B Miller says

    This waffle is light, fluffy, crisp, golden, caramelized – all the best waffle words! I halved the recipe. Substituted what I had: Vanilla Soy Milk, Butter, and 1 large Egg (not whipped). Added a bit of cinnamon and nutmeg. Most Gluten Free baked goods hurt my stomach. The trio blend is inspirational.

  4. DAGMAR millan says

    I made a few substitutions, used soy milk, to lazy to open a can of coconut milk, added thr aquafaba to the wet ingredients without whipping, again, to lazy. also used almond butter instead of vegan butter.
    They came out perfect, super crispy outside and delicious inside.
    thanks for the recipie.
    Dagmar

  5. Chris says

    Nice and crispy on the outside, however I found that the inside was more dense and fell apart when I cut into them-which made it more difficult for the kiddos to eat. The flavor was good, but I probably wouldn’t make them again unless I subbed something to keep them together better.

  6. Jessica says

    We have a chickpea (and egg) allergy. Suggestions for another egg substitute? We could do other bean starches (white, navy bean, pinto, etc.), or regular flax or chia seeds.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, we haven’t tried it, but the liquid from a can of white beans might work? Let us know if you try it!

  7. Kristen says

    These are without a doubt the most delicious GF vegan waffles! I’ve made them a handful of times now and always double the batch to freeze. I know vegan and gluten free baking can tend to stick so in additional to “buttering” the iron, I unplug my waffle iron, turn it upside down and have gravity work with me to release them. They come out beautifully this way. Thanks for another amazing recipe Dana!

  8. Jen says

    These waffles are AMAZING. Made a few slight changes. Used real butter and subbed additional almond flour for the oat flour. I chilled my mixing bowl before whipping the aquafaba and achieved stiff peaks. Waffles were crisp on the outside and chewy on the outside. Thank you!!

  9. Lydia says

    I am new to Gluten-free vegan baking, and have had some hits and misses on other recipes I tried from online. But I couldn’t pass trying this recipe out, as I love having a good waffles recipe on hand for guests. They turned out perfect, lightly browned, in about 6 minutes in a regular waffle iron, and I ended up with 9 waffles. The only change I made was to use coconut palm sugar.

  10. JM in VA says

    I’m trying aquafaba for the first time. Do you use 1/3 cup to replace 1 egg in your recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It is best sub an equivalent amount of egg whites rather than whole eggs if you are wanting to sub out aquafaba. That would likely be about 2 large eggs. Hope that helps!

      • JM in VA says

        I tried it and it worked beautifully! I admit, I was worried there would be some unwanted bean flavor alteration so I added a tsp of cinnamon – and they turned out amazing! Thanks so much for sharing this great tip and recipe!

  11. Diane says

    These waffles turned out great. Crispy on the outside answer cake-y on the inside. The aquafava is a new egg substitute for me and it was amazing!
    The flavor is better than normal waffles!
    I used cow’s milk and a mixture of flours including almond, rice and tapioca starch, but no oat. Thank you so much.

  12. Daryl says

    I just made these this morning and they are without a doubt the best gluten-free waffles I have ever had — and I dare say would even rival gluten-filled waffles. The texture is perfect, the flavor is perfect, and and it all came together very quickly. Two changes that I made: I used arrowroot instead of cornstarch, and I used coconut sugar instead of cane sure. Oh, and I just used the coconut milk that I had on hand in the refrigerator. I ended up with a half-sized one for the last one and ate it like a piece of toast, and it was divine! I will definitely be making these again any time I am in the mood for waffles.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Daryl! We are so glad you enjoyed these!

  13. Onnie says

    Do you think a nut butter would work instead of oil or butter. Trying to not do oils. Love your recipes. Thank you for all your hard work. ♡ xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but don’t think it would be crispy. If you give it a try, we would love to hear how it goes!

  14. Amanda says

    These waffles are hands down the best waffles I have ever made/had. The first time I made them as written. The second time I remembered reading that oatmilk’s higher sugar content can help baked goods brown better so I swapped coconut milk for oatmilk. The results were golden brown crispy outside and (dare I say) eggy, light and airy insides. My sister stopped by and snuck a bite of waffle I had left on the counter she said “these are amazing, wait, you MADE these?!?” She couldn’t believe they were vegan/gluten free. Also, bonus! They freeze wonderfully. Thank you for an amazing recipe (as always).

  15. Lesley says

    You did it!!! (again! You always do!) Finally, a gluten free vegan waffle that #1 does not stick to my waffle maker (usually it sticks on both sides- then when I open the waffle maker I have waffle on top and waffle on the bottom!) #2 is not hard and cardboard or rubbery like and literally impossible to chew! Sometimes we are like, “should we throw them outside for the birds?? No…. it might kill them”
    These were soft, fluffy, tasted amazing and really felt like restaurant quality! Such a Sunday breakfast treat.
    I have tried so many online recipes and just about every bag of g-free vegan pancake/waffle recipe at the stores and they all failed.
    The Best Vegan Gluten Free Waffles! Name says it all. Thank you!

  16. Lesley says

    Good morning,
    I have tried this recipe twice now and the second time was slightly better than the first. Neither time was the batter thick. Both times the batter stuck to my waffle iron. The first ime I only got to eat the waffles in pieces, not one was remotely whole. The second time I managed to get whole waffles. I also added a tbsp of ground flax the second time. (2 tbsp makes the gummy) I used almond milk both times. Both times when I folded in the aquafaba, it bubbled vigorously (like when you add acid to a batter that has baking soda) and the aquafaba seemed to thin. Did anyone else have this reaction? But unlike the other posts my batter was not thick before I folded in the aquafaba. I bake using weights so used the weight measurements in the recipe. Perhaps they are not accurate? Has anyone else used them or have all used the volumetric measurements? It’s the only thing I can think of that might skew the results. The waffles are lovely – light and crispy just like waffles should be but the recipe is too finicky for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lesley They shouldn’t be sticking to the waffle iron if the batter is the correct consistency. We recommend adding a little oil to the waffle iron if they’re sticking. The bubbling is normal when adding the aquafaba. And if the batter is too thin to thicken with more gluten free flour! Hope this helps!

      • Lesley says

        Thank you. I’ll have to do some experimenting. ? I really like the texture that the aquafaba contributes – beautifully light and crisp. I think the aquafaba was too watery. I reduced it by about 25% and it worked better, but I still end up with the waffles ripped in half with the top half stuck to the top plate and the bottom half to the bottom plate. I’ve never had this problem before. Thanks for your helpful hints. ?

  17. HS says

    I don’t ever leave comments on blogs. These are fabulous. I was a day away from tossing my waffle iron. For the record, I used unbleached white flour because I’m not gluten free, but made no other changes. Thanks for renewing my hopes in vegan breakfast

  18. Mindi says

    These were really good. I used full fat coconut milk, it was what i had on hand. I added cream of tarter to my aqua faba and 1 tbsp of sugar. They were really floppy coming off the iron, but when they cooled just a little they developed a nice crisp outside.

  19. Eric says

    After successfully making marshmallows
    Last night and these waffles this morning, consider me a fully converted aquafaba believer!
    I used brine from Eden no salt chickpeas with great results.
    My waffle add ins were 2tsp hemp hearts, 2tsp warrior vitality blend, 1/2tsp cinnamon.
    At first I thought the batter might be too dry/doughlike, but when I folded in the aquafaba, it became wet and semi sticky while holding together.
    The waffles were fairly dense–unsweet applesauce made a great topping!

  20. Anthony says

    So excited to make these with leftover aquafaba meringue I already have whipped up. How much of this should I add to the recipe? The listed quantity is the aquafaba before it’s whipped so I’m not sure how much to add to the recipe as ive already got mine whipped. Any approximation? Thank you!

  21. Mandy Nash says

    These are now my husband and I’s favorite waffles! I had coconut cream (not the milk), so I thinned the cream down with some coconut water and used 1.5 cups of that. Also, I didn’t have vegan butter, so I used melted coconut oil instead. They turned out crispy (which I love) and very flavorful. Thanks for all the hard work you put into creating these recipes!

  22. Laura Solt says

    Hi Dana!
    I made these last week with my family and they were excellent! My favorite GF, vegan waffles I’ve made so far. I know it’s been about a year since you posted this (I’m guessing by the dates of the comments) so I don’t know if you would adapt anything in this recipe. I was reading about aquafaba and America’s Test Kitchen did a neat experiment with adding sugar, cream of tartar, or nothing to see how long they stayed whipped. The cream of tartar addition helped it stay whipped longer. So we added about 3/4 tsp to the 1/3 cup of liquid. I think it worked fairly well, my first time with aquafaba so I’m not an expert….I did a quick search and saw that you have mention of it in a post on making aquafaba so you are already ahead of me!

    We also added toasted, chopped pecans to the batter and it was great. Awesome recipe! Thanks for sharing! I’ve really loved everything I have made from your blog and your cookbook, “Everyday Cooking.”
    Keep the great recipes coming!
    -Laura

  23. Laura says

    Hi! I’m planning on trying this recipe in a few days – just a quick question. I noticed many of your recipes contain oat flour (which I love). Do you make your own or do you buy storebought? I know this small difference can greatly impact the results in some recipes (I’ve found storebought to be much more finely ground/less absorbent). Thanks in advance!

  24. Christine says

    I would like to comment on my previous comment but I don’t see it listed here. I can see it on my iPad, oddly enough… Oh well.
    I made these about a month ago and had an EPIC fail. I suspected it was that I wasn’t using your flour blend, and I was right. I made these this morning and they are absolutely delicious – great texture, flavor and all around great! So glad this solved the problem because I love making waffles and freezing them for quick morning treats. Just as a note, I used the Namaste brand of GF flour which they sell at Costco, so I’m guessing that is why others are having problems, since there are so many Costco fans out there. Perhaps you could note that success is dependent on the specific flour. I hate failures where I have to chuck the results.
    Thank you for all your great recipes!

  25. Aurelie Chiodetti says

    Thank you for the recipe! Can I use almond Okara instead of Almond flour? I would like to use the pulp after making almond milk

  26. Ben Bayerl says

    Substituted Bob’s Red Mill 1 to 1 Gluten Free flour for all flours listed. Worked well but didn’t taste like much. I will add a teaspoon of cinnamon next time. Cooked until they stopped steaming.

  27. Julianna says

    Just made these last night! As always…. so impressed with your recipes! Taste was spot on and the aquafaba was really neat… I feel like the taste was spot on, but these did feel a bit dense and I wasn’t sure if maybe I did something too much or too little. *Important note, I only had all-purpose flour on hand so use that in place of all the flours…. could that be my issue? Thank you!!!

  28. Kate says

    Sub for cornstarch – I just heard about taking freeze dried apples and grinding them up to use as a thickener. Have you ever tried this?

  29. Laurel says

    I love waffles, and this is the best recipe I have made so far. What cinched it was how light and fluffy the waffles were. I made some substitutions (buckwheat flour for the almond flour) and it worked fine. Thanks!

  30. Set says

    Amazing recipe! It turned out great!

    One suggestion: corn starch and baking powder are basically the same thing so maybe the corn starch can be omitted? This would make the recipe a bit easier to prepare. Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry, we haven’t tried it without! If you do, report back on how it goes!

  31. Jessica says

    We made these this morning and they were delicious. I didn’t tell my non vegan family members they were vegan till after we finished. They were surprised and said they loved them.

  32. Cynthia says

    Made these for Fathers Day. They were a hit! I used GF flour blend from Trader Joe’s for the GF mix. I used 2 TBLS of coconut sugar, a vegan butter also from TJs made out of coconut oil and cashews and I didn’t have cornstarch so I used an extra tablespoon of tapioca flour. They were amazing. The brine does need to be whipped– something I had never used before, but I am SO excited about. I wonder if people having trouble with the recipe did this. Thank you, these were perfect!

  33. Kathy Rogers says

    Omg, what a great waffle recipe! Made it this morning & was so impressed! I loved that you have the same waffle iron as I do so naturally the waffles came out perfect. I ate alone so I have 2 in the freezer. FYI, I didn’t have cane sugar so I used Agave & it wasn’t as sweet as I like. Next time, I’ll get the cane sugar for sure. Thanks for the recipe!

  34. Julie says

    Dana, you continue to amaze me and my family with your recipes. They never fail!! I made the waffles with almond milk (it turned out just fine) they were fluffy and so delicious! This was my first time using aquafav-so cool!! Thanks again!

  35. Alicia says

    Just made these for breakfast and they were delicious! They might be the best GF Vegan waffles I have tried. I also love your coconut yoghurt waffles but these might be better!

  36. Emily says

    Hey Dana, could one use another plant milk such as unsweetened almond milk for this? Coconut milk is pretty high in fat and calories and I’m on a diet so I was just wondering if I could use almond instead to make this recipe lower in calories. Thanks!

  37. Elena says

    Just finished making these; I had few problems in getting them to turn out. Like others, once the wet was added to the dry, but before I added the aquafava, my dough thickened too much (spoon stuck standing straight) and so i added a healthy cup of cashew milk, a little at a time to thin it out. But once I started folding the whipped brine it thinned out even more; I’m thinking I should have added the brine then assessed the batter consistency. But anyway, on to cooking! Added the batter to my waffle iron (I always grease the plates first, otherwise they stick) and left it for 6 minutes, like I always did when making gf waffles with whipped egg whites. Opened the iron with ease, but one half of each waffle was stuck to the top plates, while the other half was stuck to the bottom, and the insides relatively still uncooked. Scraped that mess out, tried again. This time, 7 minutes….And then another two added on. But they were still trying to split apart. So I mixed in two and a half kitchen tablespoons of psyllium husk, thinking it was a lack of binder. That helped, but the middles of these are still too gummy. I think I’ll try these again, but switch out the oat flour, since I’m pretty sure that’s the culprit responsible for the gummy-ness. I usually only use oat flour in brownies where I want a heavy, moist texture. I think this recipe would benefit from just a rice blend (yours you linked to is almost identical to my own) with the added nut meal, although I’m going to try without that as well, as my fave GF waffle recipe is just a starchy rice and potato blend. I’m curious about your comment on your flour blend saying you don’t find you need a binder. I suppose it’s not always necessary, but I do believe in something like this, where you have physical contact with the heat, it would help ensure constant results – everyone has a different waffle iron, which will run at slightly different temps, and then there’s the consistency of your electricity – out here in the country, we notice certain days and times of the year our lights are dimmer, or the stove takes longer to boil a pot of water. So many variables!!!

  38. Melanie says

    Hi, Dana! I made these waffles this morning and they were a hit! This was my first time using aquafaba and I was amazed at how well it came together. We aren’t gluten-free, so I used whole wheat pastry flour and it worked well. Also, my mother is under doctor’s orders to follow a strict low-fat diet and cannot eat foods with butter, oil, etc., so I used 1/4 cup applesauce in place of the butter. They turned out thick and fluffy – just perfect :) Yet another great recipe – thank you!

  39. Nora @Plantstrongfamily says

    Wow! I just made these for my family this Sunday morning and they may be the best tasting waffles I’ve ever eaten. For real though. I double the recipe, used coconut oil in place of the vegan butter just because I had it, and I did have to add probably 1 cup of water just to get it less thick, but they still turned out incredible. Thanks for a great recipe!

  40. Nichole says

    I made the following changes and these turned out great!
    Sub brown rice flour, arrowroot flour and whole wheat baking flour. Used 2 very ripe mashed bananas in place of sweetener and used coconut oil instead of vegan butter.

  41. katja says

    They are delicious. We, belgians,normally eat waffles (without extra topping) as an afternoon treat, so we make them much more sweeter. Next time I’ll add some extra sweetness. But …. Yummie like them a lot! Thanks!

  42. Kristen says

    YUM! Do you think using ALL oat flour (organic oatmeal blended in the vitamix) would work? Cant’ wait to try these! THANK YOU!

  43. Abigail says

    Ummm, SO good! These waffles ended up being so fluffy and delicious. I doubt anyone could tell they were vegan. The aquafaba took a very long time to whip, but I eventually got very soft peaks to form. The only problem I encountered was I didn’t use the GF blend, and instead used AP flour, and the batter came out ‘dough’ like, so I just continued to add coconut milk until I got my desired consistency – so no big deal. These are seriously the best waffle recipe I’ve ever tried, this will now be my go-to. Thanks!!

  44. Kerri says

    I made these but subbed store bought almond milk. The waffles stuck to the pan terribly and I had to switch to pancakes. I did an extra TB of oil to give it more fat but did anyone else have this problem? Last week made your chocolate donuts, which were great, but they also stuck. However I was able to get them out. I am new to gluten free baking and would appreciate any tips. Both the waffle iron and the donut pan are nonstick and I also sprayed with cooking spray.

  45. Rebecca Gade Sawicki says

    Super terrific! I didn’t have light coconut milk, only full fat which worked great. The regular coconut milk gave them a nice coconut flavor, thinking of making them again and adding blueberries. My husband said these were the best waffles he has had. I agree!

  46. Adrianna says

    Hi

    I have just made them! So.delicious so good. The waffles are something I have been craving for for a while now. Instead od aqua lfaba I used 2.whites (but didn’t add all two to the butter.) For.my gluten free mixture I combined rice flour with potato starch 2/3 rice flour. And I replaced oat flour as you said half half.with almond and gluten free. THanks for the recipe!

  47. Matt says

    I made these today, with the same waffle iron as you. Fantastic- best vegan waffles I have ever had. I made my own GF flour mix from brown rice, oat and arrowroot.

  48. Kendall says

    This recipe excites me! … With an egg allergy, it’s hard to get waffles/pancakes “fluffy”.

    I, too, found the recipe quite dry. I had to add a lot of almond milk (~ 1.5 cups) to make a batter rather than a dough. The first time I made it, I used ‘Cup 4 Cup’, and the second time I used your gluten-free flour mix. I’m not sure where I’m going wrong. I usually follow your recipes precisely with amazing results.

  49. Victoria K says

    I made these for breakfast this morning and they where great. I have been into using aquafaba lately, so I thought I should give this recipe a try. I used all-purpose flour as a sub for the gluten free as stated in the notes and the waffles turned out fluffy and crispy. I would highly recommend making these as this is truly the best vegan waffle recipe.

  50. Dawn says

    I made this recipe this morning. It turned out great. I used wheat flour, coconut flour, and oat flout. I had to thin the batter with some Almond milk. The family loved the waffles. I’ll definitely make this recipe again.

  51. Deepa Suresh says

    Wow. Looks delicious. But will have to invest in Waffle Maker before trying this dish out. BTW, fantastic snaps. Any tips from your photography learning?

  52. Janna says

    I followed the recipe exactly and it made a dough, not a batter. The waffles didn’t come out at all. Are the measurements correct? 1-1/2 cups of gluten-free flour? :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! The amounts are correct. I double checked the recipe yesterday. Did you add enough wet ingredients? Also, did you use MY GF blend or someone else’s. Because that may have caused them to be more dry. In any case, add more coconut (or a bit of almond milk) to thin next time. Sorry you had trouble!

    • Brittany Stites says

      same thing happened to me! BUT I realized I used potato flour instead of potato starch in the GF flour blend! I just remade them this morning and they came out perfect.

    • Lizbee says

      I had the same problem! However, I think it’s the combination of substitutions I made – all-purpose for the GF blend, and I’m allergic to almonds so replaced that as well. I did get the aquafaba to form soft peaks, but the batter was a dough requiring addition of ~1/2 cup hemp milk to thin, and still turned out REALLY dense waffles. And the taste is only OK. My guess based on every single thing I’ve made from this site is that using the original recipe, these are nothing short of divine. Too bad. Guess I’ll just have to make the GF blend!

  53. Alida @My Little Italian Kitchen says

    I have never made waffles and your gluten free version looks really interesting. They will be great for breakfast! Very nice.

  54. Karlie says

    Your tutorial on insta stories about aquafaba yesterday was SO helpful and now I can’t wait to make these tomorrow ??

  55. Jess says

    Hello! I just love your recipes. I was curious if anyone out there is sensitive to legumes. I am highly sensitive and also am to eggs. I am wondering if the chickpea brine causes an issue for those that are sensitive to legumes. I have been hesitant to try the aquafaba which I fondly refer to as potential toot water ? Sorry it’s Friday and it’s been a long week. ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jess! My best advice would be to just give it a try and see if it affects you. If it does, then rely more on egg replacers and flax eggs. Good luck!

  56. Greg says

    I have a question, please. Instead of using the aquafaba from a can, couldn’t you use the water you cooked chickpeas in? We don’t usually buy canned chickpeas because we buy the dried beans and cook them ourselves. Thank you,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Greg! Yep you can do that too! Aquafaba is found in cans of chickpeas, but can easily be made by soaking and boiling dried chickpeas, and collecting the bean water.

  57. sarah @rootsandsol.com says

    This post has convinced me to get the waffle maker I’ve always wanted and needed. And your food photography is seriously superb. Minimalist Baker has been so inspiring in my own food blogging journey. Thank you!

    • Jen says

      The dough was too thick. It was almost like cookie dough, I added more coconut milk (the rest from the can) and some almond milk then I got a better texture, haven’t tried them yet as I’m currently making them but i’ll share my results when I do. (I used bobs red milk gf flour) is it ok?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Bob’s Red Mill Gluten-Free Baking blend is good, but their generic gluten-free blend I wouldn’t recommend.

  58. Brian says

    You can also use ground flax with water, let it sit for five minutes, & it too acts as an egg replacer. This recipe looks awesome, I can’t wait to try it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Brian! The whipped aquafaba adds a lot of air to these waffles so I would recommend that first. But in a pinch I think a flax egg would work.

  59. Kary Ross says

    Any ideas if one cannot have rice flour or oats either when using those flours for the waffles? Have you experimented with other combos with success???

  60. Todd Brehm says

    Oh my goodness. Yes. Although I feel like I’m the only person in the world who can’t get the darned aquafaba liquid to whip up!!! Try and try again, right? Love your recipes!!

      • Deborah W. says

        Look for cooked, canned chickpeas in the canned beans aisle. They are also called gabanzo beans. They look like cream-colored round beans.

        I love all of the recipes! Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! I recommend if you can getting Trader Joe’s organic canned chickpeas – the aquafaba works for me every time. Also, add a little cream of tartar next time! It helps it stiffen.

    • Jaime says

      And try to get a brine that contains no salt, I don’t why but randomly if it has salt in the brine water it won’t whip for me, probably just me!!

    • Jess says

      I read a tip on one of her other recipes about adding a pinch or so of cream of tarter to help them whip and it worked for me! You should try it if you have cream of tarter on hand:)