This really is the best ever gluten-free vegan waffle I’ve ever made.
No complicated gluten-free flour mix (one of my pet peeves in gluten-free baking), no egg, no dairy, and no fuss! You just need to throw all the ingredients in the blender, blend, and then you have a thick and creamy waffle batter which will yield waffles so delicious you’ll forget about taking a snap for Instagram (there’s a reason why you haven’t seen any waffle posts on my Instagram account until now)
You just need to throw all the ingredients in the blender, blend, and you have a lusciously thick waffle batter which will yield waffles so delicious you’ll forget about taking a snap for Instagram (Note: there’s a reason why you haven’t seen any waffle posts on my Instagram account until now).
The only ingredient that might be difficult for some to find, is dairy-free yogurt. I make my own soy yogurt so I’m overflowing with this stuff but you can use either use Coyo or any other type dairy-free yogurt you can find at the store. If you’re desperate for waffles and you don’t have the yogurt, you can replace it with 2/3 cup of dairy-free milk. It will change the texture and flavour of the waffles a little bit but they will still be tasty.
These waffles are crunchy on the outside and soft on the inside, with mildly sweet and nutty flavour. This recipe makes about 6 -8 waffles depending on your waffle pans. I like to make a double batch so I can keep some waffles in the freezer for whenever I feel like one in the morning. The real challenge is trying not to eat the whole batch as you’re cooking it!
Best ever gluten-free vegan waffle
- 1/2 cup rolled oats
- 1/2 cup uncooked brown rice whole rice
- 1 cup dairy-free yogurt I used homemade soy yogurt
- 1 tbsp melted coconut oil olive oil works fine too
- 1 tbsp sugar or your <g class="gr_ gr_59 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="59" data-gr-id="59">favourite</g> sweetener
- 1/2 tsp baking soda sifted to prevent blobs of baking soda in your waffle
- 1/2 tsp baking powder
- a pinch of salt
Pour all ingredients into a blender and for a few minutes until smooth.
Pour enough batter into your waffle pan and cook until crispy. I use a stovetop waffle pan so I cook each side for about two minutes on <g class="gr_ gr_57 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="57" data-gr-id="57">medium high</g> heat, but just follow your waffle maker's instruction if you’re using an electric waffle maker.
Slather with loads of your <g class="gr_ gr_53 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="53" data-gr-id="53">favourite</g> nut butter and maple syrup and serve.
Store in the fridge for up to a week or in the freezer for up to a month. Just pop them in the toaster to reheat.
If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.