These waffles start with a quick flax egg and a tangy oat milk buttermilk, made by letting apple cider vinegar work its magic until the milk turns thick and slightly curdled — that's the trick to a plush, tender crumb. Melted vegan butter and a splash of vanilla round out the batter, giving every waffle a rich, golden flavor without any dairy in sight. Once poured onto a hot waffle iron, the batter puffs up into deeply golden, crisp-edged waffles that release cleanly and hold their crunch. Top them with maple syrup and a scatter of fresh berries for a weekend breakfast that feels indulgent but comes together in one bowl. It's an easy, reliable recipe to bookmark for a gluten free brunch spread, no fuss, no dense results, just crisp, fluffy waffles every time.
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In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes, until the mixture thickens to a gel.
In a medium bowl, stir together the oat milk and apple cider vinegar. Let stand for 5 minutes, until the milk looks slightly curdled and thickened.
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