Quick, Gluten-Free Waffles That Don't Suck

V Embed-4-RecoveredPhoto: Courtesy of Dana Shultz.
If you’re anything like me you end up having the same thing for breakfast most days without realizing you haven’t branched out in months. Lame.
Not that eating the same thing every day is necessarily a bad thing. But, it seems the more simple options I have on hand, the more likely I am to branch out. Enter: these waffles. Thirty minutes, seven ingredients, and totally customizable.
This simple base really is the perfect everyday waffle that you can then dress up as you please. You know, for branching out purposes (wink).
For the gluten-free flour blend, I use 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour. I find this combination to provide the perfect amount of crispiness without any grittiness. Maple syrup or agave nectar (or raw honey if not vegan) acts as a natural sweetener, while gluten-free oats add a touch more fiber and texture.
For small households these waffles are excellent frozen and toasted up as needed. I like to split my frozen waffles in half and pop them in the toaster. Otherwise, you can heat them up in a 400-degree oven until golden brown and warmed through for a similar effect.
7-Ingredient Vegan Gluten-Free Waffles
Serves 6
1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup olive, canola, or melted coconut oil
1/4 cup agave nectar or maple syrup (or honey if not vegan)
Heaping 1/2 cup gluten free rolled oats
1 3/4 cups gluten free flour blend
1 1/2 tsp baking powder
Pinch sea salt
Optional Add-Ins:
1 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp flax seed meal
1/4 cup dairy-free chocolate chips
1/4 cup chopped bananas or other fresh fruit
1. Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
2. Add dry ingredients to a large mixing bowl and whisk until well combined. Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
3. Let set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
4. Once waffle iron is ready, generously coat with non-stick spray and pour on 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. Do not stack and instead keep them in a single layer to ensure crispiness remains.
5. Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple months, although they're freshest within the first couple weeks.

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