Gluten-Free Vegan Waffles (Freezer Friendly!)

These Paleo Vegan Waffles are incredibly light, crispy, and best of all - easy to make! They're gluten-free, egg-free, and can easily be frozen for a quick breakfast.

Gluten-Free Vegan Waffles (Freezer Friendly!)

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 are egg-free, dairy-free, refined sugar-free, and paleo-friendly. Make a big batch and freeze them for easy breakfasts all week long.

Course Breakfast

Cuisine Gluten-Free

Keyword breakfast, grain free, paleo, vegan waffles, waffles

Prep Time 10

Cook Time 15

Total Time 25

Servings waffles

Calories 367kcal

Author Rachel Conners

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.

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