Stack of fluffy vegan waffles topped with blackberries and banana being drizzled with maple syrup
Breakfast

8- Ingredient Fluffy Gluten Free Waffles Recipe (Dairy-Free)

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Are you looking for a killer vegan gluten free breakfast recipe to share with your family? Look no further because this fluffy gluten free waffle recipe is just perfect. Made with only 8 simple ingredients for a sugar free, nut-free and dairy free recipe! This recipe uses aquafaba to replace the eggs making them light and fluffy. Another yummy family meal coming at ya!

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Stack of gluten free waffles with berries on top being drizzled with maple syrup

A healthy breakfast made with simple ingredients

This recipe was tested so many times this month to ensure it was PERFECT to share with you guys. I really wanted to make a healthy gluten-free, dairy-free waffle that didn’t taste ‘healthy’ if you know what I mean, especially with no sugar to hide behind, lol.

Let’s be real, truth is there are some VERY tough critics here at home. Having 3 boys ranging in age from 8 to 2 will really put you in your place as a cook. Leave it to kids to not filter anything in regards to how they feel about food! But I am grateful to them because this recipe is now our favourite family breakfast now (and needing a breakfast that is kid-approaved AND vegan and gluten-free is not easy task. And they are so easy to batch make so we meal prep them to enjoy all week!

Ingredients for gluten free vegan waffles in small bowls on a marble table.
8 ingredient waffle recipe

How to make these fluffy

The recipe for these vegan waffles requires only 8 simple ingredients. Now full disclosure, one of the ingredients is aquafaba (the liquid found in canned chickpeas used to replace egg) but please don’t be put off by this! Aquafaba is actually very very easy to use (more below). The entire recipe can be prepped in under 10 minutes and everything goes into one-bowl.

But if you want a easy aquafaba breakfast recipe check out this post here.

3 waffles cooling on a rack surrounded by banana, blueberries and maple syrup

Because this is a gluten-free waffle recipe there is no gluten to create that nice fluffy texture. So we need to compensate by using whipped aquafaba and a good gluten-free flour blend.

I tried making this recipe with just buckwheat flour, or just oat flour but they never turned out as fluffy. I also tried to not whip the aquafaba and that had a really weird effect. The waffles didn’t fluff up as much and also they came out super brown!

You will get the best result if you use Bob’s Red Mill 1-to-1 gluten free flour blend and whipped Aquafaba (not sponsored). That flour blend really is magic and it is hands down the best gluten-free flour substitute I have ever found. I have been able to actually sub it 1-for-1 in all the recipes I’ve tried to make gluten-free so far!

BUT if you want a heartier more high protein waffle recipe then you can use 1 cup Bob’s 1-to-1 and 1 cup Bob’s all purpose flour (made with bean flour).

straight view of a stack of waffles with berries on top and a hand drizzling maple syrup over top

How to use aquafaba to repalce egg whites

Aquafaba is such a cool thing. If you are still confused by this odd-sounding word, aquafaba is the viscous water you drain off a can of chickpeas. Actually that is why it is called aquafaba, derived from two words, aqua (water) and faba (bean)! And perfect for gluten free and vegan recipes.

I actually wondered for a long time who thought to try and use the liquid from canned chickpeas as an egg replacement! Like seriously! But leave it to Epicurious to write a great article about that here. Briefly, it is a fairly recent discovery (2015) that was perfected by a vegan in Indiana, Goose Wohlt, when he wanted to bring a meringue to Passover seder 🙂

Turns out, when aquafaba is whipped it turns into a foamy, fluffy, cloud very similar to a meringue, actually, you would have a hard time telling that it wasn’t made from eggs! So you can imagine the hype for vegans everywhere when word got out! No more banana or gross egg replacers! Now we too can have fluffy meringues and delicious baked goods!

So how do I use Aquafaba and where do it get it?

Like I mentioned above aquafaba is the thick liquid found in canned chickpeas. But you can also use the liquid from homemade chickpeas. If this is your first time then I would suggest trying the canned option first. It is thicker and much easier to work with.

The general rule of substitution (according to the master himself, Wohlt) is 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. BUT, the thickness of your aquafaba matters, so if you have a watery version (from homemade chickpeas) just reduce it on the stove to thicken it up.

Bowl of whipped aquafaba with text overlay explaining how to sub aquafaba for eggs

A few tips

Make sure you fold in the aquafaba after it is whipped. Try not to overmix it otherwise the aquafaba may go flat. Also, don’t wait very long after whipping. Aquafaba is amazing but it is not as long lasting as whipped eggs. It is a make in the moment thing!

Bowl of gluten free waffles batter with whipped aquafaba being folded in

Other than that enjoy! I promise that despite using aquafaba this recipe is super easy. A very quick vegan waffle recipe to make for your family. You can double the recipe to have extra to enjoy all week. They last in the fridge a good 4 days. If you are making them ahead of time just slightly undercook them so they don’t get dry when you reheat them!

And if you have leftover aquafaba you can always make these killer delicious cinnamon star cookies! Made with just 4 ingredients! Yes, 4 ingredients!!!

plates of gluten free waffles stacked with berries on top and drizzled with maple syrup
Stack of fluffy vegan waffles topped with blackberries and banana being drizzled with maple syrup

If you are looking for more vegan gluten free breakfast recipes check out these:

Anyhoo, thanks for reading and I hope you love this gluten free waffle recipe!  If you make this recipe please like and comment below, that would mean a lot to me! I would love to see your creation over on Instagram so please tag me (@at.my.table) so I can like and share!

Until then, tchau

8- Ingredient Fluffy Gluten Free Waffle Recipe

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A simple family breakfast recipe that will easily become your new favorite. Made with just 8 simple ingredients these gluten-free waffles are fluffy and oh so delicious. They have a great texture and the batter can be made a day or two ahead with great results.
Prep Time: 10 minutes
cook time per waffle: 5 minutes
Total Time: 15 minutes
Course: Breakfast, Snack
Cuisine: Gluten-free, Vegan
Keyword: gluten free breakfast, gluten free waffles, vegan breakfast, vegan recipe
Servings: 5 waffles
Calories: 220kcal
Author: AtMyTable

Ingredients

Dry Ingredients

  • 2 cups gluten free flour Bob's Red Mill 1-to-1
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon optional

Wet Ingredients

  • 1 cup plant based yogurt
  • 1 cup oat milk
  • 4 tsp aquafaba liquid from canned chickpeas
  • 1 tsp vanilla extract

Instructions

  • Into a large mixing bowl add in all the dry ingredients. Whisk to combine. then add in the yogurt, milk and vanilla. Use a spoon to mix until well combined.
  • Then in a medium size mixing bowl add in the aquafaba. Beat on medium speed until stiff peaks begin to form. This should take roughly 3-5 minutes.
  • Then fold in the whipped aquafaba into the waffle batter mix.
  • Then place roughly 1/2 cup or 3/4 cups (depending on the size of waffles you want) of the batter onto your hot waffle pan and cook on medium heat until ready. If you do not own a waffle maker then you can make these into pancakes on a pan or griddle.

Notes

* if you want a heartier higher protein version use 1 cup of Bob’s Red Mill all-purpose gluten-free flour and 1 cup of Bob’s Red Mill 1-to-1 gluten-free flour
Waffle iron
Hand mixer

Nutrition

Calories: 220kcal | Carbohydrates: 45g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 417mg | Potassium: 24mg | Fiber: 6g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg
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Tried this recipe?Mention @at.my.table or tag #atmyrecipetable!

4 Comments

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