Easy Waffles recipe without milk - best vegan waffles
The best gluten-free waffle recipe without milk - These easy vegan gluten-free waffles are fluffy, light, crispy-on-the-outside fluffy on the inside. They’re the quintessential irresistibly delicious Belgian waffles with deep pockets to catch all your favorite waffle toppings in the nooks and crannies. And to make it all better these delicious oat waffles are gluten-free - and you can freeze them and pop them in the toaster just like Eggo’s.
Equipment
- Waffle Maker
Ingredients
- 1½ cups (128 grams) Oat Flour certified gluten-free if necessary
- 2 tsp Baking Powder
- ½ tsp Salt
- ¾ cup Milk of your choice (light coconut milk, nut milk, or oat milk works best)
- 2 Flax Eggs or another vegan egg substitute like mashed bananas or similar
- ¼ cup + 1 tbsp Coconut Oil melted, or other vegetable like avocado oil
- 2 tbsp Maple Syrup or other dark syrup
- 1 tsp Vanilla Extract or vanilla powder
Instructions
Making the waffle batter
- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: plant milk, melted coconut oil or avocado oil, flax eggs, maple syrup, and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, stirring in between, until it melts again.)
- Next, pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy).Now for the secret tip: The secret to these waffles’ success is letting the batter rest for 10 minutes while your waffle iron heats up. The resting time gives the oat flour time to soak up some of the moisture, and the flax eggs time to work their magic so you get crispy golden on the outside, and fluffy on the inside waffles when it’s baking time.
Making waffles in a waffle iron
- Preheat your waffle iron (if your waffle iron has a temperature/browning dial, set it to medium-high).
- Once the waffle batter has rested for 10 minutes, stir the batter again before pouring the batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet.
- Don’t stack your waffles on top of each other, or they’ll lose their delicious crispness. Repeat with the remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings like my favorite vegan almond ice cream with fresh berries combo!
How to make waffles in the microwave
- Grab your silicone microwave waffle forms and pour the batter into the forms until it covers all the surface area and spots. Cover with the lid and bake the waffle batter in the microwave for 3 minutes. The waffles will be very light and fluffy. Note: if you like your waffles golden and crisp on the outside simply pop them in the toaster and toast until golden brown.
Notes
Making flax eggs: we’re using flax eggs to bind all the ingredients together. Make the flax eggs by mixing 6 tablespoons hot water with 2 tablespoons ground flax seeds and set the mixture aside to thicken for 10-15 minutes. Alternatively, you can use another vegan egg substitute
Baking tip:
Don’t stack the waffles on top of each other, or they’ll lose their crispness.
When cooking in batches, you can keep the waffles warm by placing them in a 200-degree oven until you’re ready to serve.
Tip: make an extra large batch of waffles and freeze them for later. Then just pop them in the toaster when you want waffles for breakfast. So easy and delicious.
Note: you can freeze the microwave waffles after baking in the microwave. Wait with toasting them until you defrost and are ready to serve. That will give you that really fresh, fluffy on the inside, crisp on the outside waffles.