You only need 8 ingredients and 1 bowl to make these crispy waffles. No one will miss the gluten, dairy or eggs! I had some picky kids and adults taste test these waffles and they all loved them. They were completely surprised to learn they were gluten free! Thanks to the addition of almond flour, there is no need for oil in this recipe. The almond flour helps them have a better texture and makes them crisp and flavorful. Plus it gives the waffles added nutrition to help you stay full for hours!
Ingredients Needed (with substitutions)
Gluten Free Flour – Use a high quality gluten free flour mix. I am loving King Arthur Flour, but Bob’s Red Mill 1:1 Flour works great as well. Almond Flour – Unfortunately, there is no substitute for this, as it adds needed fat since there is no oil, as well as helping the waffles be fluffy and crispy. If you need nut free, gluten free and vegan waffles, replace regular flour for gluten free all purpose in my Best Ever Vegan Waffles Recipe. Baking Powder Cornstarch – May substitute arrowroot or tapioca starch. Granulated Sugar – Coconut sugar or pure maple syrup works as well. Salt Almond Milk – Or use your favorite plant based milk, such as soy, hemp or oat milk. Pure Vanilla Extract
How to make them
It’s as easy as mixing the dry ingredients in a large bowl, adding the wet ingredients and mixing until combined. Cook in a waffle iron until crispy and golden brown. Serve with vegan butter, pure maple syrup, and fresh fruit! Vegan whipped cream, coconut whipped cream or even vegan chocolate ganache would also be a good addition.
How to store leftover waffles
Store leftover waffles in the refrigerator for 3-4 days. I usually wrap them individually or store in a covered container. Reheat in the toaster or oven to crisp them back up. Or freeze them for longer! You can then toast a waffle straight from the freezer.
Want more gluten free vegan breakfast recipes?
The Best Tofu Scramble Tofu Bacon Oven Roasted Breakfast Potatoes Vegan Omelette Simple Vegan Overnight Oats
*This recipe was first published in August 2017 and has been reposted with new photos and an improved recipe.
