Up until recently most of my attempts to make vegan waffles at home turned out to be a complete waste of ingredients. After a few times I kind of forgot about it and gave up. Until a friend told me that it’s really simple to make your waffles if you have the right equipment. So we both fully blamed my cheap waffle iron. I borrowed hers for a week and oh my what a difference!
I shared my experience on Instagram and some of you commented that I should try silicone waffle molds*, which totally makes sense. Waffle molds don’t take that much space, are easy to store and less expensive. But more importantly these waffle molds do the job very well. It’s really so easy to use and there is almost no chance of failure…
The confusing thing with silicone baking molds is that you could bake anything with it, without the use of any oils. And so I did. Some turned out perfect, some not so perfect, but it’s possible. However, if you want perfect looking waffles and take no risk of some parts being stuck to the waffle mold, then spray the waffle mold lightly with some oil. Just a tiny bit.
Making waffles at home from scratch may seem quite an elaborate undertaking, but with this recipe, a waffle iron or waffle molds, it’s as easy as making pancakes. Probably even faster when you use waffle molds. Preheat the oven and within 15 minutes your waffles are ready.
These waffles are:
✓ Simple & quick to make
✓ Slightly crispy on the outside
✓ Tender on the inside
✓ Not too sweet or chewy
✓ Made with whole foods
✓ Oil-free is you wish
✓ Gluten- free is you wish
✓ Great for breakfast or brunch
Are you gonna try this simple waffle recipe with fruits and yogurt for breakfast or brunch? Let me know in the comment section how it goes, or tag me on Instagram #thegreencreator or Facebook.
Want to save this Vegan Waffle recipe for later? Pin the recipe to your Pinterest boards:
An easy recipe for gluten-free vegan waffles, no oil added. Wholesome, naturally sweetened, oil-free and great when served with fruit and yogurt! Perfect for breakfast or brunch.
- 1 tbsp ground flax seed
- 2 tbsp water
- DRY INGREDIENTS:
- 2/3 cups rice flour (or whole wheat flour if you don’t mind gluten)
- 1/2 cup oat flour (or unbleached all-purpose flour if you don’t mind gluten)
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- WET INGREDIENTS:
- 1 1/4 cup almond milk (plus 1–2 Tbsp if the batter gets too thick)
- 1/4 cup unsweetened applesauce
- 1 tbsp xylitol or 2 tbsp maple syrup, date syrup or agave nectar (or more, if you like your waffles sweeter)
- 1 tsp vanilla extract
- To serve:
- Toppings such as fruit and yogurt
- Waffle iron* or waffle molds*
- Mix the ground flax seeds and water in a small bowl. Set aside for about 10 minutes.
- In a bowl, whisk together the dry ingredients until well combined.
- In another larger bowl, add all of the wet ingredients and stir to combine.
- Add the dry ingredients to the bowl with the wet ingredients, along with the flax seed mixture. Stir to combine.
- Preheat your waffle iron or your oven if you use the waffle molds. Pour the waffle batter in the waffle iron or into the molds.
- Optional for perfect waffles, spray the waffle iron or waffle molds very lightly with oil.
- Use about half a cup of batter per waffle to yield 4-6 waffles.
- Serve with (coconut) yogurt and fruit.
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