My favourite breakfast recipe hands down.
These gluten free vegan waffles are as light as a feather, free from oil, dairy, egg and gluten but best of all, absolutely delicious. Just as important, they are so simple I can make them in my sleep. Literally measure the whole lot into a blender + whizz away. I’m sure there’s a more technical way of preparing waffles, but why would you when these are tasty, fluffy and so simple that you really can get away with waffles for breakfast whenever you want!
I’ve played around with the flours a lot and have settled on sorghum and millet for the taste more than anything. Oat and almond flour are also pretty good. Adding the coconut flour gives a great consistency and a hint of sweetness too, but as it makes the batter thicker please add more of the sorghum or gram flours if you are omitting. I find that once the batter sits for 5-10 minutes it thickens a little. Depending on which coconut flour/flours you use, be sure to adjust the liquid accordingly to get the right pancake consistency. I haven’t sweetened the batter as I usually don’t find it necessary as I like to smother in date syrup but if you’d prefer a sweeter waffle then add liquid sweetener of choice or some regular cane sugar.
Gluten Free Vegan Waffles
(makes 10 waffles)
1/2 cup gram flour
1 cup sorghum flour (millet works well too)
2 tablespoons coconut flour (or add more sorghum or gram)
1/4 cup tapioca starch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 – 21/2 cups dairy free milk
- Add the ingredients to a blender + whizz until smooth. Adjust liquid/flour until pancake consistency is reached.
- Heat + grease your waffle iron + cook waffles as per your maker’s instructions. Mine typically takes 6 minutes per batch.