Waffles are one of my favorite breakfast items and I have been searching for a very long time for a good vegan, gluten free waffle. I was very pleasantly surprised by this recipe from Minimalist Baker, it completely satisfied my waffle craving! It’s crispy on the outside and it tastes almost indistinguishable from a traditional waffle.

7 INGREDIENT GLUTEN FREE WAFFLE

Prep time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Author: Minimalist Baker Serves 5-6

Ingredients:

1 1/4 cups of unsweetened almond milk + 1 tsp apple cidar vinegar
1/4 cup olive oil, canola or melted coconut oil
1/4 cup agave nectar or maple syrup (or honey if not vegan)
1/2 heaping cup of gluten-free rolled oats
1 3/4 cups of gluten free flour
1 1/2 tsp of baking powder
pinch of sea salt

Optional Add-Ins:

1 tsp vanilla
1/2 tsp cinnamon
1 tbsp flax meal
1/4 cup dairy free chocolate chips
1/4 cup chopped bananas or fresh fruit

Instructions:

  1. Combine the almond milk and vinegar in a small mixing bowl and let it set for a few minutes to curdle/active. Then add the olive oil, agave nectar or maple syrup and set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined
  3. Add wet ingredients to the dry ingredients and mix well until incorporated.
  4. Let the batter set for 5-10 minutes while your waffle maker preheats. For a crispier waffle, set the waffle maker to 4-5
  5. Once the waffle iron is ready, generously coat with non-stick oil spray and pour about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Try not to stack the waffles and keep them in single layers to ensure crispiness.
  6. Serve immediately with your favorite toppings! Store leftovers in a freezer safe bag and reheat in a toaster oven for best results. Waffles will keep in the freezer for up to a couple of months, but they are best consumed within a few weeks.