You need just 11 ingredients & 25 minutes for super customizable vegan waffles that are gluten-free, perfectly crispy on the outside and fluffy in the middle. Plus, these oatmeal waffles can be meal-prepped, frozen, and then popped in the toaster for a treat every single day!
Chocolate Swirl Waffles
There isn’t much better than a heaping pile of waffles in the morning, topped with berries, syrup, and possibly even a cheeky drizzle of chocolate. Unfortunately, finding the perfect vegan waffles that are gluten-free and both crispy on the outside and soft and fluffy on the inside can be a bit of a nightmare.
Luckily, this recipe not only provides you with a great base vanilla waffle recipe, but I’ve even included a chocolate swirl option. I mean, who needs an excuse to add extra chocolate to their waffles?
After lots of testing (and lots of batter sticking to my poor waffle iron), I’ve now found the perfect recipe for gluten free and vegan waffles that never gives me issues, isn’t rubbery, and never sticks to the waffle iron.
Plus, you can even freeze the leftover waffles to pop into the toaster/oven for a treat any day of the week. Or even use this batter to make delicious pancakes (if you’re not too busy making Delicious Chocolate Stuffed Pancakes).
Healthy Vegan And Gluten Free Waffles
What I love about this oat flour waffles recipe, is that all the ingredient swaps that make them incredibly allergen-friendly for those who have different dietary restrictions. As well as those I’ve already mentioned above, these eggless waffles are also nut-free and soy-free.
All this combined leads to waffles that are still delicious but far healthier than the ‘originals.’ There are no cholesterol-filled eggs, less fat, and fewer calories. I even managed to make this recipe oil-free to shave off tons of additional fat content.
That way, I don’t feel as bad when I absolutely slather them in syrup or chocolate sauce (which is inevitable, haha!).
Vanilla, Chocolate, or a mix of both
This dairy free waffle recipe is great because regardless of whether you want to make vanilla, chocolate, or mixed waffles – then this is the recipe for you.
If you’d prefer to omit the chocolate part of the batter, then feel free. You’ll still have a delicious base vegan waffle recipe. You can also use this plain batter to customize to your liking with tons of different flavor options. Check out my notes section below for some ideas.
Although, personally, I suggest giving the two-tone waffles a try at least once. They taste just as good as they look, and children will love them. In fact, my friend Kirsten @thehealthyhazelnut has let me know that these are the only waffles her children ask (or even demand) for now!
This Vegan Waffle Recipe Is:
- Dairy-free & egg-free
- Refined sugar-free
- Low fat
- Crispy on the outside and tender in the middle
- Easy to make
- Healthier than regular waffles
- Perfect for breakfast, brunch, dessert, or a snack!
How To Make Gluten Free Vegan Waffles
All that’s required to end up with a plate full of delicious non dairy waffles is to mix up the batter, pour it into the waffle iron, wait impatiently, and then eat. In fact, this entire recipe is made up of just five super-simple steps.
Step One: Combine all the wet ingredients to a mug or small bowl, mix, and set aside.
Step Two: Meanwhile, place the oats in your blender/food processor or electric coffee/spice grinder. Grind into flour (or use store-bought oat flour).
Step Three: Add all the dry ingredients to a bowl and stir to combine.
Step Four: Pour in the wet ingredients. Lightly mix with a spoon or fork, making sure not to over-mix. The batter will form some bubbles due to the lime/lemon juice reacting to the baking soda- this is normal.
If you’re making chocolate vanilla waffles, then simply split the batter in half and add the cacao powder, maple syrup, and plant milk into one on the bowls.
Step Five: Heat your waffle iron. Once hot, spoon some batter into the waffle machine. For two-toned waffles, swap out spoonfuls of the plain and chocolate mixture. Cook for around five minutes or as instructed for your particular waffle machine. Opening the lid too soon will lead to a batter that sticks to the machine.
Your gluten free waffles are now ready to serve. Pile up with your favorite toppings and enjoy! If you’re making a large batch of these egg free waffles and want to keep them warm and crispy before serving, place in the oven at 200C/ 400F straight onto the oven rack.
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
These vegan and gluten free waffles are freezer-friendly and can be stored for up to two months (although best in the first two weeks). It’s best to lay them in a single layer on a baking sheet and flash-freeze, before transferring to a freezer-safe, airtight container. This will stop them from sticking together.
You can then just pull them out as needed and pop in the toaster or oven (at 400F/200C) to re-heat.
How To Serve & Customize
There are tons of ways to customize these vegan waffles to your liking. Whether it’s adding something directly to the batter or what you serve them with.
I couldn’t possibly list all the ways you can customize the waffle batter. But here are a few of my top ideas.
- Combine lemon zest and blueberries or raspberries.
- Swirl in a bit of nut butter to the batter
- Add in some dairy-free chocolate chips.
- Add hemp seeds for additional protein and nutrients (about 1 tbsp)
- Make the waffles savory by omitting the maple syrup + vanilla and blending in greens like spinach to the batter—possibly even nutritional yeast, etc.
Along with some of your favorite fruits, some maple syrup and/or chocolate sauce (like the one I mention in this post) are some traditional options.
You could also serve with a quick homemade fruit coulis/compote, like this Strawberry Compote recipe. Just combine fruit (like blueberries, or raspberries) with a little water, starch, sweetener, and lemon/lime juice in a pan and simmer into a thick sauce.
Other options include whipped coconut cream, ice-cream, coconut flakes, crushed nuts, etc. Treat your waffles like a Sundae, and you have a never-ending list of toppings to choose from.
- I recommend measuring out all the ingredients using kitchen scales and grams.
- You can use cornstarch or possibly also tapioca starch in the place of the potato starch.
- This batter doubles up like a pancake batter too.
- You can substitute the plant-based milk of your choice. However, any low-fat milk will require 1 tbsp of oil to be added to the batter, to avoid sticking.
- This particular gluten-free flour blend, which includes rice flour, has always given me consistent, successful results. While it is possible to substitute other GF flour blends, they will all affect the batter differently, so I can’t guarantee the results.
- I’ve never had this issue- however, a friend once let me know that if you find that your waffles aren’t quite crisp enough to your liking. Put them in the toaster after the waffle maker, and they will crisp right up.
- If you have the time, I suggest leaving the waffle batter to rest for 5-10 minutes while the waffle iron heats up. This gives your oats a chance to soak up some moisture and will make an even better interior texture.
If you give these gluten free vegan waffles a try, I’d really appreciate a comment and rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan.
- You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale.
- Combine the wet ingredients in a mug and put aside.
- Process the oats in an electric coffee grinder/blender or blender. Blend until they turn into flour (or just use store-bought oat flour).
- Add all dry ingredients to a bowl.
- Add wet ingredients into dry ingredients and stir with a spoon or whisk until just combined (don't overmix). The batter should form some bubbles because the baking soda will react with the lime/lemon juice.
- Heat your waffle machine (I use low to medium heat). Once it's hot, lightly brush it with oil, spoon 2-3 tbsp batter (per waffle) in it, and cook for about 5 minutes (or as per the instructions of your waffle machine).
- For two-colored waffles, split the batter into two parts. Add the remaining ingredients (cocoa or cacao powder, maple syrup, plant milk) to one-half of the batter and whisk. Spoon a little light batter into your heated waffle machine and then some chocolate batter.
- Serve your waffles with maple syrup, a chocolate sauce or fruits, and enjoy!
- If you're not a fan of coconut milk, simply use your favorite plant-based milk. However, any low-fat milk will require 1 tbsp of oil to be added to the batter, to avoid sticking.
- The recipe makes 4 thick, large waffles. Nutrition facts are for one plain waffle (without the chocolate part).
Nutrition information is an estimate and has been calculated automatically
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