Gluten Free Vegan Waffles
These fluffy gluten free vegan waffles are crispy on the outside, soft on the inside, and taste just like traditional waffles. I make them in just 35 minutes with just three main ingredients, gluten free flour, plant milk, and melted vegan butter, and this easy recipe comes together quickly, perfect for my whole family.
Servings: 6
Calories: 250kcal
Equipment
- Waffle Iron
Ingredients
- 1¾ cups Unsweetened Soy Milk
- 2 tbsp Apple Cider Vinegar
- 2 cups Gluten Free Flour
- 3 tsp Baking Powder
- 5 tbsp Coconut Sugar
- 1 tsp Vanilla Extract
- ¼ cup Vegan Butter Melted
Instructions
- In a small mixing bowl mix together the soy milk and apple cider vinegar, stir and set aside.
- Preheat the waffle machine according to the manufacturers instructions.
- Whisk together the flour, baking powder and coconut sugar.
- In a separate bowl whisk together the milk mixture, vanilla extract and melted vegan butter.
- Pour the wet ingredients into the dry and mix to form a batter.
- If not using a non stick waffle iron spray with spray oil.
- Scoop ¼ cup of batter (amount will vary based on the size of the waffle iron) and pour into the center of the waffle iron.
- Close the lid and cook according to the manufacturers instructions.
- Gently remove when cooked and repeat with remaining batter. Batter makes 12 mini waffles or 6 large waffles.
- Serve topped with your favorite toppings such as whipped coconut cream, fresh berries, maple syrup, crushed nut or vegan chocolate syrup.
Notes
- My #1 Secret Tip for making these gluten free vegan waffles is to pour just enough batter to lightly cover the waffle iron surface. When I first started making waffles for my kids, I would pour too much and end up wiping batter off the counter while trying to keep an eye on breakfast. Now I take a moment to pour a gentle amount and spread it slightly with a spoon so it cooks evenly and stays neat.
- Use a pan if needed: If I do not have a waffle iron, I cook the batter in a frying pan or grill pan. The shape is different, but the flavor stays just as good.
- Choose the right flour: I always reach for a gluten free flour blend because it keeps the waffles soft and fluffy. Single flours like almond or coconut make them heavier, so the blend works best for me.
- Preheat for best texture: I wait until my waffle iron is fully heated before adding the batter. This helps the waffles cook evenly and get a nice golden crust.
- Serve them warm: I enjoy these waffles most when they are fresh off the iron. When I make a big batch, I keep them warm in a low oven until breakfast is ready.
Nutrition
Serving: 1large waffle (or 2 mini waffles) | Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 110mg | Potassium: 294mg | Fiber: 4g | Sugar: 9g