Gluten Free Vegan Belgian Waffles

Total time40 min

Prep time15 min

Cook time20 min

These deep-pocketed Belgian waffles get their signature crisp edges and fluffy interior from a batter built on oat milk and a thickened flax "egg," which does all the binding work you'd expect without any eggs in sight. A touch of cane sugar and vanilla rounds out the flavor, while melted butter keeps every square soft and rich under that golden, crackly crust. Poured into a hot waffle iron and cooked until deeply bronzed, these release cleanly from the plates and hold their shape beautifully under a pile of fresh berries and a generous drizzle of maple syrup. It's a great pick for a gluten free breakfast spread, whether you're feeding a crowd or just treating yourself to a lazy weekend stack.

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Ingredients

4 servings

For the flax eggs

For the batter

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp organic cane sugar
1 tbsp baking powder
½ tsp salt
1 ¾ cups oat milk
⅓ cup vegan butter, melted and slightly cooled
1 tsp vanilla extract

For cooking

neutral oil or cooking spray, for greasing

For serving

fresh berries, for serving (optional)
maple syrup, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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