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
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
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
- 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.
- Add dry ingredients to a large mixing bowl and whisk until well combined
- Add wet ingredients to the dry ingredients and mix well until incorporated.
- Let the batter set for 5-10 minutes while your waffle maker preheats. For a crispier waffle, set the waffle maker to 4-5
- 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.
- 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.