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These Gluten-Free Vegan Waffles are incredibly light, crispy on the outside, and fluffy on the inside. Made with almond flour and tapioca flour, they come together in 25 minutes and are perfect for making ahead and freezing for busy mornings. Naturally egg-free, dairy-free, and paleo-friendly.
When it comes to waffles versus pancakes, waffles win every single time. Those crispy edges are everything to a crunch lover like me, and these gluten-free vegan waffles deliver exactly that: a golden, crispy exterior with a tender, fluffy inside that holds up beautifully under a pile of fresh berries and maple syrup.
This recipe uses two flours, blanched almond flour and tapioca flour, to create a batter that is light, easy to work with, and completely grain-free. There are no eggs, no dairy, and no refined sugar, which makes these waffles a breakfast you can feel great about. And since they freeze so well, one batch gets you through the whole week.
Why you’ll love these gluten-free vegan waffles
- Endlessly versatile with sweet or savory toppings
- Crispy on the outside, tender and fluffy on the inside
- Ready in 25 minutes with simple pantry ingredients
- Egg-free, dairy-free, and refined sugar-free
- Paleo-friendly and grain-free
- Freezer-friendly for easy weekday breakfasts
A few notes on key ingredients
Blanched almond flour and tapioca flour work together to create the ideal texture here. The almond flour gives the waffles body and richness, while the tapioca flour is what creates that satisfying crispy exterior. Make sure to use blanched almond flour rather than almond meal, as almond meal is coarser and will affect the texture.
Apple cider vinegar combined with dairy-free milk creates a quick vegan buttermilk that activates the leavener and gives the waffles extra lift. White vinegar or lemon juice works as a substitute.
Coconut sugar is worth keeping in, even if you are cutting back on sweetener. It helps the waffles develop that beautiful golden crust and adds just a hint of caramel flavor.
Tips for the best gluten-free vegan waffles
Use a good waffle iron. This is the single biggest factor in waffle success. A waffle iron with uneven heating or a worn non-stick coating leads to sticking and uneven browning. It does not need to be expensive, but it does need to heat evenly and have a good non-stick surface.
Let the batter rest. Even just 3 to 5 minutes of resting time allows the flours to absorb the liquid and the batter to thicken, which gives you a better texture in the final waffle.
Do not rush the cook time. Wait until the steam fully stops before opening the waffle iron. Opening too early is the most common reason waffles tear or stick.
Grease between each waffle. Even with a good non-stick waffle iron, a light brush of coconut oil between batches keeps things from sticking and helps with crisping.
How to freeze gluten-free waffles
One of the best things about this recipe is how well the waffles freeze. Here is the process:
- Let the waffles cool completely in a single layer on a wire rack. Stacking warm waffles leads to sogginess.
- Once fully cool, transfer to a resealable zip bag or airtight container.
- Label with the date. They keep well for up to 3 months.
- To reheat, toast at 350°F for 5 to 10 minutes until warmed through and crispy again. A toaster oven works great for this. A microwave can also be used, but the waffles won’t be crispy.
Serving ideas
These waffles are delicious, kept simple with vegan butter and pure maple syrup, but here are a few other ways to top them:
- Fresh fruit, berries, and a drizzle of nut butter
- Sauteed cinnamon apples for a cozy fall version
- Coconut whipped cream and sliced banana
- Reduce the coconut sugar to 1 tablespoon and go savory with avocado and a fried egg
More gluten-free vegan breakfast recipes
If you love this recipe, here are a few more favorites to try:
- Gluten-Free Vegan Pumpkin Waffles for a cozy seasonal variation
- Banana Blueberry Pancakes for when pancakes win
- Double Chocolate Pancakes for a weekend treat
- 5-Minute Acai Bowl for something lighter
Gluten-Free Vegan Waffles (Freezer Friendly!)
Ingredients
- 1 cup almond milk, or dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- ¼ cup melted coconut oil, or avocado oil
- 3 tablespoons coconut sugar
- 2 cups Bob's Red Mill Blanched Almond Flour
- ¾ cup Bob's Red Mill Tapioca Flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- ⅛ teaspoon sea salt
Optional additions
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- 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.1 cup almond milk, 1 teaspoon apple cider vinegar, ¼ cup melted coconut oil, 3 tablespoons coconut sugar, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, cream of tartar, sea salt, and cinnamon.2 cups Bob's Red Mill Blanched Almond Flour, ¾ cup Bob's Red Mill Tapioca Flour, 2 teaspoons baking powder, ½ teaspoon cream of tartar, ⅛ teaspoon sea salt, ¼ teaspoon ground cinnamon
- 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 batter to fill the cavity. Cook according to the waffle iron’s directions until golden brown and crispy. The batter is relatively thick, so you may need to spread it out a bit when you first put it into your waffle iron.
- Repeat until all 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 them 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.
The best vegan and gluten free waffle recipe I’ve tried! Truly tastes like a classic waffle with minimal, good-for-you ingredients! Thanks for the awesome recipe!
Thank you, Torie!! So glad you’re loving it :D
Can i make pancakes with this recipie?
These are perfect!!!!
So glad you love them, thanks Heather!
Ah these were SO GOOD. Best waffles I’ve had in a long time. We did a double batch and it made 4.5 waffles in our iron. My parents and husband, who have no dietary restrictions also agreed they were delicious! 5 stars for sure. Would make again! Just a note about the coconut oil- we had to melt it and add it in last. We added it earlier in the process twice and it was too clumpy so we scooped it out and tried again. Worked perfectly at the end though.
Sorry forgot to add the stars
Woohoo!! So glad you and your family loved them, Melina.
Love these and all your recipes !! Just have a question about the coconut oil and adding it to the nut milk, do you heat it up the coconut oil? If I don’t and add it to the nut milk it is hard to mix in bc it hardens due to nut milk being cold. If I heat it up and then add it even if it cools it’s hard to mix in. I heated it up and added it directly to the flour mixture and that was better, any suggestions?
Hi Kila! I do use melted coconut oil, and try to get the rest of the ingredients to room temp to avoid the solidifying of the coconut oil that you’re describing. Usually just microwaving the milk for 15 seconds or so is enough to prevent that from happening. I hope this helps!
Ohh good idea!!! Thank you so much!!!
Of course :) enjoy!!
The waffle recipe was perfection! thank you so much we’re gonna use it over and over again in our Belgium ceramic waffle maker❣️
So glad you loved it!!
Bakerita has become my go-to for finding delicious recipes for my gluten-free, dairy-free, refined sugar-free way of eating. Once again, this recipe did not disappoint! I made these waffles for a group of people who do not eat like me and the waffles were devoured. Thank you AGAIN, Rachel, for another outstanding recipe!
Such a compliment – thanks so much Ginny!!
These are so good! My one year old is allergic to eggs and it’s hard to find good egg free waffle recipes but these turned out amazing!
So glad you’re loving them, Elizabeth!
My kids and I loved these! They cook quickly and get nice and crunchy. We will definitely saving this recipe to make it again. I love that the ingredients are simple and would be perfect for a dry mix to keep on hand.
So happy you’re loving them, Kelli! Thanks for the feedback.