Simple and easy, these gluten-free vegan waffles are perfect for family breakfasts that can include everyone. Whip up a batch ahead of time, freeze and then pop in the toaster when you want a warm, sweet breakfast in a hurry.
Last year I was forced to seriously re-evaluate my diet after a sudden and surprising bout of ill health. As a result, I stopped eating meat, tried vegan (unsuccessfully but there’s still time), experimented with cutting out dairy and tried going gluten-free. As it turned out I was neither lactose nor gluten intolerant, but it did make me much more aware of what I was eating and what agreed with me. That and I also became a food bore (I have a very understanding husband).
Being food-conscious for your own health is one thing, but when you’re a busy mum and have to feed a bunch of hungry meat-eating, gluten-guzzling, dairy-scoffing kids 24-7, that part of looking after yourself by eating right falls by the wayside. It did for me and never more so than at breakfast.
I’m not a big breakfast eater; I don’t really like cereal and for me toast gets a bit boring. But I wanted to create a breakfast just for me and one that the kids wouldn’t mind eating either. As a former carbs addict I do love a pancake…. and waffles and doughy breads. So I started trawling Pinterest and Instagram for inspiration, and after several trials, ended up with these – lovely, slightly sweet and comforting gluten-free vegan waffles.
I’ve tried and failed using plain white gluten-free flour in the past but in this recipe, the addition of gluten-free rolled oats, gives the batter substance and staying power.
You can use olive oil for this but I much prefer coconut oil and it adds a lovely flavour to the resulting waffles. A note to those who live in cold climates though. Here in the UK in the middle of January, the coconut oil in my larder is currently as solid as a block of cheese. For this recipe you will need to melt it first – however that means you will also need to gently heat the almond mixture as well, otherwise when you add the melted coconut oil to the cold almond milk mix, it will just solidify! Not good. I popped mine in the microwave on a low setting for a minute or two, or you can gently warm in a saucepan.
You may also like to add flax seeds, cinnamon or any other flavourings, but for this one I kept mine simple with just vanilla essence and maple syrup.
My waffle iron is as old as the hills and it takes ages to cook properly – so while my waffles took about 5 minutes to get to the perfect done-ness, I would suggest keeping an eye on your waffles as you go and remove when they reach the colour you like.
The best thing about making your own waffles is you can freeze them in a resealable food bag until you’re ready to use. Pop them in the toaster for a minute or two to warm and serve. Perfect!
While these are my own little morning indulgence, the kids love these waffles and were generous enough to give them a 9/10. Because they’re so easy to put together I don’t mind making them, even when the school morning becomes stress-on-legs (how many times do I need to shout Get Up?)
Oh and because all good things must come to an end.. which invariably means there’s washing up to be done, check out this very helpful post from Rose at An Exercise in Frugality on How to Clean your Waffle Iron (wish I’d seen this before I made this recipe).
Makes 6 waffles
- 50g gluten-free rolled oats
- 220g gluten-free flour
- 275ml unsweetened almond milk
- 60ml melted coconut oil or olive oil
- 60ml maple syrup
- 1 tsp vanilla essence
- 1.5 tsp baking powder
- 1 tsp apple cider vinegar
- pinch of salt
- non-stick cooking oil spray or extra coconut oil to grease your waffle iron
- Add the vinegar to the almond milk in a bowl or jug and leave for a minute or two to curdle
- Add the maple syrup, vanilla essence and coconut or olive oil
- In a separate bowl, mix the oats, flour, baking powder and salt until well combined
- Add the almond milk mixture to the oats and flour mixture and stir until evenly mixed.
- Set the mixture aside for 5 minutes to soak.
- Preheat your waffle iron to your desired setting. I usually go for the highest setting as I like my waffles on the crispy side.
- Grease the waffle iron with coconut oil - use a pastry brush to do this.
- When hot, add a ladle of batter to the waffle iron and distribute evenly before closing the iron.
- Cook to your desired level of "brown-ness"
- Serve immediately with maple syrup and berries.