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?
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.
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!
I hope you LOVE these waffles! They’re:
Crispy on the outside
Fluffy on the inside
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!
The Best Vegan Gluten-Free Waffles
- 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)
- 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.
*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.
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