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Easy Vegan & Gluten-Free Recipes

Easy Vegan Gluten Free Waffles

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Photos for this Easy Vegan Gluten Free Waffles recipe were updated April 2017.

Look no further, this recipe for easy vegan gluten free waffles is exactly what you’ve been looking for. They’re crispy on the outside and soft and fluffy on the inside—just the way waffles should be!

Overhead shot of Easy Vegan Gluten Free Waffles on a white plate sitting on a wood table, waffles are garnished with fresh blueberries, a container of blueberries sits behind the plate and a cup of maple syrup sits to the right.

For the longest time, I had been wanting to buy myself a waffle maker but I couldn’t find the right one no matter where I looked.

I like to avoid Teflon coated cookware and had not had a problems finding non-Teflon products, but when it came to waffle makers, I wasn’t so lucky. They definitely existed, but at the time, in Canada, they were hard to find.

I didn’t really want to order from the US…customs, duty, high shipping costs…all things I wanted to avoid. I also didn’t want to end up spending a fortune on a simple waffle maker.

But just before this past Christmas, after another fruitless search on Canadian websites and in local stores, I caved and bought from Amazon USA because they had a great deal on my coveted ceramic waffle maker. (EDIT: This is the one I bought for those of you who have asked!)

Since then, I’ve been on a waffle-making frenzy. My family isn’t complaining.

Easy Vegan Gluten Free Waffles on a white plate garnished with fresh blueberries, plate is sitting on a brown wood table.

These easy vegan gluten free waffles were the second waffle recipe I developed, the first was for vegan gluten free gingerbread waffles I made on Christmas morning.

(Since then, I’ve also come up with some more delicious waffle recipes that you can find here!)

This recipe is for plain, good old easy vegan gluten free waffles. They come out crispy on the outside and deliciously fluffy on the inside.

I served these with blueberries and pure maple syrup but you can dress them up however you prefer. Different berries, coconut whip—whatever you like.

Maple syrup in a small white ceramic cup being poured onto a plate of Easy Vegan Gluten Free Waffles, waffles are garnished with fresh blueberries.

Delightful Adventures Tips

  • If you’re like me, you want to have your family around the table at the same time to enjoy these waffles together. To keep them hot and fluffy on the inside and crispy on the outside while you are finishing the full batch, follow this simple tip to keep your waffles crispy.
  • A few readers have had not-so-good results when they used a different gluten free all-purpose flour blend instead of the Bob’s Red Mill All-Purpose Gluten Free Flour Blend used in this recipe. It’s important to know that different blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make these easy vegan gluten free waffles (other than Bob’s Red Mill), so please know that your results may not be the same as mine if ingredients are substituted.

Easy Vegan Gluten Free Waffles on a white plate with fresh blueberries and syrup on top ready to be eaten, a fork sits on the side of the plate.

These easy vegan gluten-free waffles also freeze very well. Make a batch on Sunday, freeze, and quickly heat in the toaster, oven, or toaster oven for a quick weekday breakfast.

To enjoy them this way, simply cool the waffles after they’ve been made, cut into quarters, and freeze in an airtight bag or container.

If you like this easy vegan gluten free waffles recipe, you will probably also like these:

If you make them, please share a picture with me on Instagram! I’m @delightfuladventures over there and my hashtag is #delightfuladventures.

Click here for more delicious breakfast ideas!

How to Make Easy Vegan Gluten Free Waffles

4.72 from 21 votes
Look no further, this recipe for easy vegan gluten free waffles is what you've been looking for! Crispy on the outside and soft and fluffy inside. YUM!
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Easy Vegan Gluten Free Waffles
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Look no further, this recipe for easy vegan gluten free waffles is THE perfect waffle recipe you've been looking for! Crispy on the outside and soft and fluffy inside, just like waffles should be.

Course: Breakfast, Brunch
Cuisine: Gluten-Free, Vegan
Serves: 4
Calories: 381 kcal
Author: Gwen @ Delightful Adventures
Ingredients
Instructions

  1. Turn oven on to "warm" setting or to 200°F to keep your finished waffles warm and crispy (click here for more info on keeping waffles crispy).

  2. Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
  3. Whisk almond milk, coconut oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
  4. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl.

  5. Slowly add wet ingredients to the dry ingredients. Mix well until all ingredients are incorporated.

  6. Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Close waffle maker and cook according to your maker's directions.
Recipe Notes
  • This recipe makes 4 standard sized round waffles.
  • These waffles freeze very well, see note above.
  • This recipe will NOT work with coconut flour.
  • In the comments section, you will see that a couple readers have had not-so-great results when they used a different gluten free all-purpose flour blend instead of the one I use. It's important to know that different gluten-free flour blends consist of different ingredients and ratios, so results may vary if you use a different blend than what I've used here. I have never used any other brand of flour to make these waffles (other than Bob's Red Mill Gluten Free All Purpose Baking Flour), so please know that your results may not be the same as mine if ingredients are substituted.
  • Nutrition info is based on 1 of 4 waffles, without garnishes or syrup, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition Facts
Easy Vegan Gluten Free Waffles
Amount Per Serving
Calories 381 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 373mg 16%
Potassium 355mg 10%
Total Carbohydrates 50g 17%
Dietary Fiber 8g 32%
Sugars 6g
Protein 7g 14%
Vitamin A 4%
Calcium 24%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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Look no further, this recipe for easy vegan gluten free waffles is exactly what you've been looking for! Crispy on the outside and soft and fluffy on the inside. #veganwaffles #glutenfreewaffles #veganglutenfreewaffles #veganglutenfree
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Comments

  3. I just made these for my first time making waffles EVER and they are delicious! Thank you so much for the recipe!

    Reply

    • My pleasure, Roxy! It makes me so happy that you like the waffles! Thanks so much for circling back to let me know it worked well for you 🙂

      Reply

  4. Hi there – I was just wondering, what is the consistency of the batter supposed to be like after you combine the wet and dry ingredients? When I did it, it didn’t seem to come together in liquid form, it was still very dry. Is it supposed to be that way? I then added MUCH more almond milk to thin it out. When I cooked it, it didn’t stay together…any suggestions on what I may have done wrong or could do differently next time? I was really looking forward to these!!

    Reply

    • Hi Kayla, I’m so sorry the recipe didn’t come together very well for you. Once you mix everything together, the consistency should be like a pancake batter. Not overly runny, but not overly thick either. Runny enough to spread itself once it hits the waffle iron. I hope that makes sense. Did you use all of the ingredients as listed? Did you make any substitutions? Did you miss any of the liquid ingredients, perhaps? These are the things that are coming to mind, trying to help troubleshoot 🙂 I hope it works out next time for you, be sure to let me know!

      Reply

    • I had the same results as Kayla. I’ve been cooking Vegan and Gluten Free for ten years and suspect that part of the problem is in mixing the flax meal straight in with the wet ingredients and not mixing with three Tablespoons of warm water and letting it rest as instructed on the package. Even after thinning the batter, I got a heavy inedible mess out of my new waffle maker. I’m sorry but I’m still searching for a decent Vegan, Gluten Free Waffle, other than a Mochi Waffle which is really quite good when you can find the Mochi!

      Reply

      • Hi JoAnne, sorry to hear the recipe did not work out for you. If you followed it exactly as it was written and did not make any substitutions, then I don’t know what to tell you. This waffle recipe is one of the oldest and most loved on my website, as you can see by the other comments, and I have been making them for years exactly the way I wrote the recipe and they turn out every time. I have not tried mochi waffles, I’ll keep an eye out for a recipe!

        Reply

  5. These are yummy! Mine are a little darker, but all I had was a ground chia seed and flax seed mix. Mine was a little thicker than I was used to, but I just added some more coconut milk to thin it out.

    Reply

  6. Currently making these as I type. I substituted the flax seed for LSA mix because it’s all I had on hand. And honey for maple syrup. Needed to add a little extra almond milk as the mix just wasn’t runny enough to ladle into my waffle maker. Now to try and not eat them all before my husband gets home 😉

    Reply

    • Hi there! I can’t confirm whether or not whole wheat flour will work for this recipe because I have personally never tried it with that substitution. I am thinking that the ratios of the other ingredients may have to change because whole wheat is heavier than the gluten free flour blend I use here.

      If you do end up trying it, I’d be interested to hear how it works out for you! Thanks for stopping by 🙂

      Reply

  8. I’m excited to try these! Do you have a website where you bought your waffle maker? I too don’t like teflon and would LOVE to get a ceramic one! Thanks so much!

    Reply

  9. Thank you so much!!! I followed the exact recipe and it was my first time making waffles from scratch in my life to be honest; let alone vegan ones. They came out PERFECT. I was scared because the batter was thick but the waffles are picture perfect!! So happy to finally enjoy a waffle that will not hurt my stomach or my ethical standpoint. Slathered them with vegan butter, a sliced banana, and maple syrup- I can’t wait to tackle the next three which I wrapped in paper towels and froze. THANK YOU AGAIN!!!

    Reply

    • Dawn, your comment made my week (and it’s only Monday :)) I am SO HAPPY they turned out perfectly for you and that you enjoyed them so much. Enjoy your leftovers! And thanks so much for circling back to let me know, I really appreciate it!

      Reply

  10. First, thanks for your efforts on this. However, for me these came out awful! I had the same results as Kayla. I used all ingredients as listed just a different all purpose gluten free flour brand but the batter was dry and added 1/2 cup more almond milk. Was still stiff batter. We tried cooking one, it turned out cakey and the flavor was awful. Sorry but this is no where near a good replacement for light, crisp and fluffy gluten waffles.

    Reply

    • Hi Kathy, sorry things did not turn out for you. I have not tried making these waffles with any other flour other than the Bob’s Red Mill brand I mention in the post, so I am guessing this is the issue. Different blends have different ingredients and ratios so results will be different. I’ve added a note to the post letting readers know that Bob’s Red Mill is the only flour that will guarantee results. Thanks for stopping by and letting me know.

      Reply

      • Hi Gwen!
        Thanks for the recipe!
        I made these and just made a few adjustments. Omitted the maple syrup. I created my own GF flour mix with buckwheat/millet/potato starch. And I believe I used soy milk instead as that’s all I had. They turned out wonderfully! Topped it with berries and cashew cream.
        <3

        Reply

  11. Yayy! This recipe sounds amazing! I’m currently looking to buy a waffle maker and was happy to see you mention you found a ceramic one, which is exactly what I want. From your picture it looks like it’s compact too. The only one I’ve seen that is ceramic is huge. What brand did you get and how do you like it? Thank you so much!!! I can’t wait to try your recipe!! : )

    Reply

      • Wonderful! Thank you! : ) I’m sure the waffles will be amazing! I just got diagnosed with celiac so I can’t wait to try your recipe. I already have the Bob’s Red Mill GF flour. 😉 I’ll let you know how they turn out. Thank you so much for the quick reply, Gwen. Merry Christmas!

        Reply

  12. I used king arthur all purpose mix and they turned out great! maybe a bit thicker. My son said ‘it’s been a long time since I ate something I REALLY like’ (since he got diagnosed with celiac and eosinophilic esophagitis). I’m so thrilled!

    Reply

    • Maria, I am so happy to hear this! And even more happy that your son really liked it and was able to have something that he hasn’t had in a long time. Thanks for letting me know that the King Arthur flour worked well for you!

      Reply

    • Maria,

      EOE has been such a struggle for us to find things that my 6 year old likes, like the “old” foods she ate. It always feel nice when you find something that is a hit with your baby. I’m so grateful to people like Gwen to help us through this.

      Reply

  14. Thank you sooo much for this recipe!! I’ve tried many gluten free/vegan waffle recipes and they’ve all been so disappointing! Flat, flavorless, and kinda gross. Haha.
    I tried yours this morning, not expecting much (no offense!), and was blown away!! I followed the recipe exactly, and they are PERFECT! Fluffy and delicious! My kids are stoked for them! THANK YOU!!!

    Reply

    • Liz, this is the first thing I read this morning and it was a great way to start the day! I am so happy the recipe turned out well for you and that everyone loves them! And no offense taken 🙂 I would feel the same if I had tried a few recipes and none of them were successful!

      Reply

  15. These waffles are AMAZING!!! 🙂 I made these tonight for dinner (in a Mickey Mouse waffle maker, and because why not, right?) and they turned out perfect! I used the same flour as the recipe called for, and they were just perfect, light, yet crispy! I am vegan (but my family is not) and they also really enjoyed them! Thank you so much for such a great waffle recipe, it will be my go-to! I also pinned your pancake recipe! 🙂 Cheers!

    Nicole

    Reply

      • Very cool!! I have some Ottawa related posts if you look in the Travel menu above (some Disney stuff too 😉 ) Glad you found my blog!

        Reply

    • Well, Nicole, the fact that you made them in a Mickey waffle maker already makes them amazing 😉 (I love Disney!) I am SO HAPPY that you like the recipe and that your family loved them too! I hope you like the pancakes too 🙂

      Reply

  16. Thank you so much for a wonderful recipe. These were delicious and my kids loved them. I added a few dark chocolate chips for my kiddos. I ate these plain they were so good and flavorful from the cinnamon and nutmeg. I can’t wait to make them again. Feels so good feeding my family a tasty HEALTHY breakfast. And bonus… Not one kid asked me “mom, are these a healthy recipe. It taste weird”. I can’t wait to look through more of your recipes.

    Reply

    • My pleasure, Denise. You’re welcome! I’m so glad you love the recipe and especially that your kids love it too. Whether or not our kids like something is always the true test on if a recipe is a success or not! I haven’t tried adding chocolate chips yet, I think I’ll do that next time (thank YOU!), my kids will enjoy that 🙂 I hope you find some more recipes you like, let me know if you try any others! So glad you found my website 🙂

      Reply

  17. Hello! Forgive me if you’ve already answered this. I am trying to omit/limit oil in my diet and was wondering if you can offer any substitutions for the coconut oil? Can’t wait to try these. I’m ordering my waffle iron today! Thanks!

    Reply

    • Hi Jenny! Yay! You are going to love having a waffle maker. Waffles any time you want 🙂 I have never made this recipe without the coconut oil, BUT, I am going to go out on a limb and recommend that you use plain applesauce as a replacement for the oil. Sounds strange, but since you are used to limiting oil in your diet, you may already know that applesauce is a pretty good oil substitute in some cases. I am not 100% certain it will turn out but plain applesauce would be the first thing I would try. Please come back and tell me how they turned out!

      Reply

      • Thank you! Yes, I’ve heard about using applesauce, but since I don’t do much baking I haven’t personally tried it. I will try it when my waffle iron comes and let you know what happens. 🙂

        Reply

  18. I just made these to take to my inlaws, they have intollerances to gluten, dairy, eggs & cane sugar. This recipe is great!!!! I used coconut milk in place of the almond milk and i added 2tbsp of corn starch (my reg waffle recipe calls for 1/4c to make the waffles crispy on the outside). They came out nice and crispy on the outside but soft & fluffy inside. They didn’t brown as much as my reg waffles and weren’t as sweet but a drizzle of maple syrup and you cant even tell they’re vegan, gluten free and sugar free!! Excellent excellent recipe!!!!!!!!!

    Reply

    • Thank you very much, Janice! I’m so happy that you found this recipe and that it turned out well for your in-laws. I hope they loved them. I like the idea of using coconut milk in place of the almond milk to give them a little bit of a coconut flavour. I’m going to try that next time!

      Reply

  19. Made these tonight. They we’re super easy and really very good. Do you think that they should work with regular milk too?

    Reply

  20. These are the first Vegan Waffles ive made that have turned out crispy! I used golden flax meal (what I had, not sure that made a difference). One of my food allergies includes vanilla extract, so I didn’t add that or the nutmeg, I instead added cardamom to go with some roasted cinnamon (Saigon) and added some lemon zest. Very good waffles! I will definitely be adding these to my keeper recipes, thank you so much!

    Reply

    • Hi Shannon! So happy to hear you like them! The type of flax you use doesn’t matter, golden is perfectly fine. Your spice blend sounds great! Cardamom + cinnamon is perfect for this time of year 🙂

      Reply

  22. Is there something I can sub for the flax seed? My husband is on the autoimmune paleo diet so he can’t have seeds…

    Thank you! This recipe looks amazing!

    Reply

  23. I’m gluten and dairy intolerant and am now having issues with eggs as well. Came across your recipe and tried it out yesterday. They turned out great, a little chewy, is that normal?

    Reply

    • Hi Janine! I’m glad you found the recipe, decided to try it. and that they turned out great! I’ve been making these for years and I’ve never had a chewy batch. The inside is always fluffy while the outside is crispy. Did you make any substitutions?

      Reply

  24. These waffles!!!! I followed the recipe exactly as it is, and made my waffles in a waffle maker on the medium-high setting. I was worried about the batter and it was super thick and looked more like dough rather than liquid waffle batter. But they were perfect!! I was pleasantly surprised to finally find a GF waffle that didn’t come out dry and gritty.

    Also, I used Bob’s Red Mill Biscuit and Baking GF flour mix and LouAnna coconut oil if that matters.

    Thank you!!

    Reply

    • Hi Marissa! Yay! I’m so happy it worked out for you! And thanks for letting me know it worked out with the Bob’s Biscuit and Baking GF Flour Mix, good to know. I think that may be why your batter was so thick, but it all worked out in the end which is all that matters 🙂 Thanks for your message!

      Reply

  25. Sadly I had similar results as two others…. VERY dry so I added more liquid. They fell apart and didn’t even cook. I used Bob’s coconut flour and followed your recipe exactly. I was so sad they didn’t turn out 🙁 I was totally looking forward to Sunday waffles.

    Reply

    • Hi Susan, I’m so sorry the recipe did not work out for you but I can tell you with 100% certainty that it did not work because of the coconut flour. Coconut flour is a tricky one to work with and any time it is used, it needs to be blended with another flour. It’s also very dense and soaks up a lot of liquid (more than any other flour) so the liquid measurements would need to be modified. The flour I recommend is linked in the recipe, if you do decide to give it a shot again, try with the recommended flour and I am pretty sure you will be happy with the results 🙂

      Reply

  26. Love the recipe! I’ve made these about 4 or 5 times with perfect results! I don’t love the flavor of Bob’s Red Mill flour though so I decided to experiment with a mix of my own and the waffles still turned out great. I used 2/3 cup sorghum flour and 1/3 cup of each of the following : almond flour, millet flour, tapioca starch, & potato starch.

    Reply

    • So happy to hear you love it, Sue! And glad that it worked well with your own flour blend. I’ve been experimenting with a blend of my own, not quite there yet though 🙂

      Reply

  27. I’ve tried many different vegan gluten free waffle recipes from other websites with many failures and disappointments. I’m so happy I came upon your recipe because it is the best! I’ve made it many times now and decided I had to comment and rate it. I use homemade, unflavored, unsweetened almond milk and grapeseed oil but the rest of the ingredients I use as listed. Once, I accidentally doubled the baking soda and I actually like the waffles better with the extra baking soda. Thank you for this awesome recipe.

    Reply

    • I am so happy to hear this, Mary. Thanks for leaving a comment letting me know. That’s interesting about the extra baking soda! I may have to try that next time! And good for you for making your own almond milk! It’s on my list of things to do but I haven’t gotten around to it yet! Thanks, again 🙂

      Reply

  28. This recipe is so good Gwen. I swapped out the gluten free flour for whole grain flour and it was so delicious! I love how hearty these are and flavors – so good. I’m featuring your recipe on my blog on Tuesday, and your trick for keeping them warm! Thank you!!

    Reply

    • I am so happy to hear you like them, Kaytlyn! And I’m glad to hear the flour swap worked well for you, thanks for commenting on that so others who are curious will know they can use the same flour you did 🙂 I’m glad you like the oven trick, it’s so helpful when making them! And thank you for linking over to my recipe in your post!

      Reply

  29. Loved these! I cut the coconut oil in half because my system is sensitive to fats, used Bob’s Red Mill 1 to 1 and left out the nutmeg because I’m not a huge nutmeg fan. I did have to add a touch extra milk to thin out the batter but turned out fluffy and flavorful! Definitely will make again 🙂

    Reply

  31. These were SO GOOD! my kids loved them too. I used regular flour because I didn’t have enough gluten free flour but they turned out no different! This is going to be my new go to waffle recipe!

    Reply

    • So glad you like them, Sarah! And yay for them being kid-approved! Thanks for reminding me that I have to update this recipe. I’ve received so many notes saying that they turn out well with regular flour so I tested it myself and they were perfect 🙂 I have a few other variations of this one on the site if you are interested, thanks again for your note!

      Reply

  32. Do you think these would work with a fat substitute for the coconut oil? I have a coconut allergy, was thinking of trying ghee (I’m not vegan) or maybe avocado oil?

    Reply

  33. Made these with 1.5c whole wheat flour + .5c brown rice flour. Ended up needing 2.5c liquid to make it pourable. I used Bolthouse Farms Plant Milk because my husband is allergic to nuts. They were super yummy!
    obviously my subbing flours is what caused the need for more milk. no worries though. they came out great.

    Reply

    • Hi Ashley! So glad to hear that you got them to work! You are right, the reason for the thick batter is because of the whole wheat flour. Wheat flour absorbs liquids differently from gluten free flour, so when using wheat flour as a substitute, you definitely need to cut back on the amount of flour or add more liquid like you did. I talked about this a little in my recipe for gingerbread pancakes, I tested both versions out there and gave the two options with measurements in the recipe, so all of this is very fresh in my mind 🙂 Thanks for your note! Happy that you like them!

      Reply

  34. I tried this with almond flour and coconut flour bobs red mill and they were thick and they actually stuck to the waffle maker. 🙁

    They did not work.

    Reply

    • Hi Melissa, sorry to hear they did not work. The reason why is because of the coconut flour and almond flour. The recipe doesn’t call for those, I’ve mentioned in the post and in the recipe notes the type of flour to use. Coconut flour soaks up liquid like crazy and cannot be used as a replacement for regular or gluten free flour blends, it needs to be balanced out with lots of extra moisture, lots of eggs (which I don’t use), or used in conjunction with other flours. It’s a very tricky one to work with. If you do try again, use the flour I recommend and it will work out perfectly 🙂

      Reply

  35. Made this recipe for my gluten free vegan friends on Sunday and it was a huge hit for everyone, non GF and non Vegan folks included. Can’t think of a reason to make waffles any other way ever again. Thanks so much!

    Reply

  36. Perfect waffles! Thank you!

    Having waited almost 5 years (for a variety of reasons) to be able to enjoy a healthy waffle, I was very meticulous to follow your recipe exactly. This was one of the easiest recipes to follow exactly, especially as I had all the correct ingredients ready, and your directions are so clear. Even the fact that I live in a country with humidity upwards of 80% did not upset the recipe. The rest of my family members are not GF, but they enjoyed the waffles thoroughly. This is now my ONLY waffle recipe for keeps!

    Reply

  37. Hi,

    Any suggestions for removing the oil in this batter, has anyone had any success with banana or applesauce in place of the oil?

    Many thanks

    Reply

    • Hi Alex, you can try plain, unsweetened applesauce or banana, they both should be fine. I haven’t tested with either, so I can’t describe what the result will be like, but I have had readers that did try and were happy with their results. The oil contributes to the “crispy on the outside, fluffy on the outside” texture, so keep that in mind if you substitute. Let me know how it goes!

      Reply

  38. Great recipe! The oil is completely unnecessary though, making them even healthier (and cheaper). I didn’t have any oil so I decided to see how they’d turn out without it. They had a wonderfully light and chewey texture, and I had to stop myself from eating too many.

    These will be a staple in our house. Thank you for sharing! 🙂

    Reply

    • Hi Sheree! So glad you enjoyed the recipe! And happy to hear you liked them without the oil! I use the oil to give them that “crispy on the outside, fluffy on the inside” texture, but they will still work fine without it, they just may not be as crispy, which is just fine with most people 🙂 Thanks so much for taking the time to send your note, I appreciate it!

      Reply

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