Gluten Free Vegan Waffles

Total time35 min

Prep time10 min

Cook time20 min

These waffles start with a simple flax egg, whisked into a gel that helps bind everything together, then blended with oat milk, melted butter, and a touch of vanilla for a rich, well-rounded batter. A quick mix of baking powder and a hint of cane sugar gives the batter lift and a subtle sweetness, so the waffles puff up light in the center while turning deep golden and crisp at the edges in the iron. Every batch releases cleanly from the plates with that satisfying crackle, ready for a wire rack while the next one cooks. Pile them high with maple syrup and fresh berries for a weekend breakfast that feels indulgent without any fuss. It's a great pick for a gluten free morning spread, whether you're feeding a crowd or just treating yourself to a stack for one.

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Ingredients

4 servings

For the flax egg

For the batter

1 ½ 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 tsp baking powder
1 tbsp organic cane sugar
¼ tsp salt
1 ¼ cups oat milk
3 tbsp vegan butter, melted
1 tsp vanilla extract

For cooking

cooking spray oil or neutral oil, for greasing

For serving

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

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.

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