Gluten-Free Vegan Waffles (Freezer Friendly!)
These Gluten-Free Vegan Waffles are incredibly light, crispy, and best of all – easy to make! They’re gluten-free, egg-free, refined sugar-free, paleo-friendly, and can be frozen for a quick breakfast. Thanks to Bob’s Red Mill for sponsoring this post!
If it comes down to waffles vs. pancakes, I’ll choose waffles over pancakes every day of the week (sorry banana blueberry pancakes, you’re still great).
I’m all about crispy edges and waffles have PLENTY of crispy edges. But, for the LONGEST time, I didn’t have a waffle maker and stuck adamantly to not wanting any more kitchen appliances.
Once I finally caved and bought a $4 waffle maker from a thrift store, the waffle making was ON. I tested a few recipes without great success before nailing this version – and it happens to be gluten-free, paleo, and vegan.
These gluten-free vegan waffles have a tender, fluffy inside with a crispy, golden-brown exterior. The recipe uses two flours – blanched almond flour and tapioca flour – from Bob’s Red Mill to create the perfect texture while keeping the recipe paleo-friendly. I always use Bob’s flours since they’re always the highest quality and make such perfectly textured treats! The waffles are just barely sweetened with a bit of coconut sugar, which helps us achieve that beautiful golden crust.
These paleo vegan waffles are easy to make too! Just stir together all your ingredients, wait a few minutes for the batter to thicken, and let them cook according to your waffle iron’s instructions.
Tips & Tricks for Waffle Success:
- Make sure you have a good waffle iron! That doesn’t mean it has to be new or expensive. I bought one at a thrift store, and it was burning and sticking and I was getting SO frustrated trying to test recipes. I bought a slightly nicer one at a garage sale and all of a sudden, the recipes were working perfectly. So, if your waffles keep sticking or browning unevenly, think of investing in a better waffle iron. I use this griddler with the waffle plates.
- Make sure you let the batter rest for a few minutes to thicken before using. Allowing the ingredients to absorb will result in a better texture.
- The waffles are usually done a few seconds after steam stops coming from the waffle iron. Keep a close eye on them so they don’t burn!
These gluten-free waffles are so versatile when it comes to serving, too. I personally love them with vegan butter, fresh berries, and pure maple syrup. Sauteed apples and a drizzle of nut butter would be a great topping for fall. Be creative! You could even reduce the amount of coconut sugar to 1 tablespoon and make them savory.
One of the best things about these waffles, though? You can freeze them to heat up when you need a quick breakfast!
How to Freeze Gluten-Free Waffles:
- After cooking, let the waffles cool completely in a single layer so none of them get soggy.
- Place them in a resealable zip bag or an airtight container and seal.
- Mark the waffles with the date made.
- When you’re ready to eat, toast at 350°F for 5 to 10 minutes, or until warmed through and crisped to your liking.
- Add toppings and serve!
I hope you love these gluten-free vegan waffles as much as I do! Enjoy, and be sure to tag me on Instagram @bakeritablog and #bakerita if you try them!
Want more gluten-free vegan breakfast options?
- Pumpkin Waffles
- Blueberry Banana Pancakes
- Chocolate Peanut Butter Oatmeal
- Double Chocolate Pancakes
- 5-Minute Acai Bowl
These Gluten-Free Vegan Waffles are incredibly light, crispy, and best of all – easy to make! They’re egg-free, dairy-free, Paleo-friendly, and can easily be frozen for a quick breakfast.
- 1 cup (8 ounces) almond milk, or dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- ¼ cup (50g) coconut oil or avocado oil
- 3 tablespoons coconut sugar
- 2 cups (192g) Bob’s Red Mill Blanched Almond Flour
- ¾ cup (90g) Bob’s Red Mill Tapioca Flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- ⅛ teaspoon sea salt
- Plug in your waffle iron to let it heat up while you prepare the batter.
- In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes. Whisk in the oil and coconut sugar. Add vanilla extract if using.
- In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, cream of tartar, sea salt, and cinnamon if using.
- Add the wet ingredients to the dry ingredients and whisk to combine.
- Let the batter stand for a few minutes to thicken up.
- Lightly grease the waffle iron and add enough waffle batter to fill the waffle cavity. Cook according to waffle iron’s directions, until golden brown and crispy. The batter is relatively thick so you may need to spread the batter out a bit when you first put it into your waffle iron.
- Repeat until all of the batter is gone, adding more coconut oil (if needed) between each waffle.
- Serve with your desired toppings while the waffles are still warm.
- To freeze the waffles, let them cool completely before placing in an airtight container or zip bag and freezing. Reheat at 350°F for 5 to 10 minutes or until heated through and crisped to your liking. Best used within 3 months.
Keywords: breakfast, waffles, vegan waffles, paleo, grain-free