Vegan waffles – fluffy and gluten free!

Several Christmases ago I got a waffle maker just like this one as a gift and we’ve never looked back!  Almost every Saturday I make waffles for the family. It’s become our “special breakfast day” tradition. But it’s one I don’t often participate in the eating of! I thought it was about time I try to put together a vegan version and these vegan waffles also happen to be gluten free!

Flax eggs replace the eggs usually used in waffles, yet you still get a beautifully crispy on the outside waffle that tastes delicious with berries and a little pure maple syrup. Flax eggs are super easy to make and work as an egg replacement in many recipes. For one flax egg combine 1 Tbsp of flax meal with 3 Tbsp of water and let sit for 5 minutes to thicken. This recipe also allows a little time for the baking powder to work its magic, which produces deliciously fluffy waffles.

This recipe doesn’t have sweetener in it, as we pop a little maple syrup on top. If you prefer a sweeter waffle add 1-2 Tbsp of pure maple syrup to the wet ingredients. Print

Vegan gluten free waffles

Course Breakfast  Prep Time 20 minutes Cook Time 20 minutes Servings 6 waffles Author Claire Bartlett

Ingredients

  • 2 1/2 cups gluten free flour
  • 2 Tbsp baking powder
  • Pinch salt
  • 1 3/4 cups plant milk
  • 2 flax eggs (see below)
  • 1/2 cup coconut oil
  • 1 tsp vanilla 

Flax eggs – for two eggs

  • 2 Tbsp flax meal
  • 6 Tbsp water

Instructions

  1. Heat waffle maker.
  2. Make the flax eggs by combining flax meal and water. Allow to sit for 5 minutes.
  3. Add dry ingredients to a large bowl and whisk until well combined. 
  4. Melt the coconut oil if it is solid.
  5. Combine plant milk, flax eggs and vanilla in a small bowl or measuring jug.
  6. Add the wet ingredients (including coconut oil) to the dry ingredients and whisk until combined. 
  7. Let sit for 10 minutes to allow the baking powder to develop fluffier waffles.
  8. Cook according to your waffle maker’s instructions, top with berries and pure maple syrup and devour!

Published by Claire Bartlett

Claire is a yogi, plant-based foodie, pilot wife, homeschooling twin mom, ex-pat Aussie living in California! She loves life and all the beauty to be found in it and likes to inspire others to see it too.

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