Vegan Waffles Recipe!

Whoa! Delicious and scrumptious Vegan Waffles alert!  (Egg-free, Gluten-Free, Dairy-Free, and Paleo)!

I see crispy, tasty, healthier waffles in your future.

Tips:

In this recipe, I used Blanched Almond Flour and Organic Tapioca Flour.  As you can see from the photos, they worked out well and I can tell you they taste great too!  This fantastic waffle maker made the perfect round waffles you see in the photo above.  Small, compact, inexpensive, and easy to store!

Eggless Waffles Without Eggs Or Milk:

Making flax or chia eggs is so simple.  A flax egg functions the same way as an egg would in most recipes.  Note: they can’t be substituted in all recipes because sometimes the recipe will not turn out well.  But, good news – they work in this one.  As I am recipe testing, I like to try a flax egg in recipes where I believe I will have success.

So, to make a flax or chia egg, you will need to grind one tablespoon of flax or chia seeds.  Then place the ground flax or chia seeds in a small dish.  To this, add 3 tablespoons of water.  Stir to mix up a little and wait 10 minutes.  The mixture will congeal and should resemble an egg! Now it is ready to use in your recipe!

Flaxseeds have been around a very long time and are reported to have amazingly great health benefits.  Which is a reason I am always looking for ways to add more to my diet.  Some of the benefits are that they are a great source of fiber, have omega 3 fatty acids, may be good for heart health, cancer prevention, cholesterol, inflammation reduction, diabetes, and more.

Notes:   I prefer organic golden flaxseed and organic chia seeds when I make a flax egg.

Why Not Make Your Own Gluten-Free Baking Powder?:

Did you know I have a recipe for homemade baking powder on the site?  It is my go-to for all the recipes I make.  I use pumpkin puree in this recipe, but it is meant as an oil replacement and there is not a strong pumpkin flavor.  Try these delicious Pumpkin Waffles with a true pumpkin spice flavor.

Eggless Waffle Recipe:

For a larger Belgian style crispy grain-free waffles, this waffle iron is the kind that flips over during the cooking process so that waffles cook evenly throughout.  I usually put a timer on for about 2-3 minutes per side.  Pull the plug of the waffle iron if you use a fork to pop your waffle out.  I keep a plastic fork on hand for just this purpose.

Related:

Pumpkin Waffles

Easy Pancakes

Delicious Chocolate Chip Muffins

Amazing Gluten-Free Scones

Looking for other amazing smoothie recipes? Check these out!

• Paleo Pumpkin Waffles
• Panzanella Salad Recipe
• Vegan Cinnamon Rolls
• Chocolate Vegan Donuts Recipe

Enjoy these waffles with your favorite toppings – fruit, berries, maple syrup, coconut whipped cream.  You could even top with a poached or fried egg.  Yum!

Check out this post for the recipe and tutorial for Coconut Whipped Cream!

★Did you make this recipe? Please give it a star rating below!★

5 from 15 votes

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The BEST Eggless Waffle Recipe - Crispy and Delicious!

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

I love this eggless waffle recipe.  The waffles are grain, gluten and dairy-free.  

Course: Breakfast, Brunch, Paleo Waffles

Cuisine: American, Breakfast

Servings: 3

Calories: 349 kcal

Author: Christine Galvani

Ingredients

• 1 cup blanched almond flour
• 1/2 cup tapioca starch
• 1 teaspoon baking powder (homemade recipe on the site)
• 1 flax egg
• 1/2 cup unsweetened almond milk
• 1 teaspoon lemon juice
• 2 tablespoon maple syrup*
• 1 teaspoon vanilla extract
• 1/4 cup pumpkin puree*
• Pinch fine sea salt

Instructions

1. Preheat waffle maker
2. To make flax egg: in a small bowl, add one tablespoon ground flaxseed and 3 tablespoons water. Stir to combine and let sit about 10 minutes until the mixture becomes egg like. It's magic!
3. In a medium-sized mixing bowl, add the first 3 ingredients (almond flour, tapioca starch and baking powder and whisk out all lumps.
4. In another mixing bowl, add almond milk, lemon juice, maple syrup, vanilla extract, pumpkin puree and sea salt. Mix well to combine.
5. Add the dry mixture to the wet mixture and mix well.
6. Scoop batter into waffle iron according to manufacturer directions. What works for me: I use a large ice cream scoop because it is the exact measurement needed per quadrant.
7. This recipe makes about 11 quadrants or 2 - 2 waffles.
8. Since I have a waffle iron that flips over (love it!) - I cook for 2 minutes on one side and 3 on the other and it worked perfectly.
9. Note: this recipe can also be made using an egg for the flax egg. The texture is slightly different (both are great). When I use an egg, I adjust the cooking time to 2 minutes on one side and 1 minute on the other (flip over).

Recipe Notes

*Substitutes for the pumpkin puree - applesauce and banana work well.  They both give a subtle flavor of either banana or apple to the waffle.  

*Optional - leave the maple syrup out for a savory waffle.  I occasionally do this when I make an egg sandwich with the waffles (e.g. waffle egg sammy -so good!).

*These waffles are great toasted with a spread of almond butter and your all fruit jam!

Nutrition Facts

The BEST Eggless Waffle Recipe - Crispy and Delicious!

Amount Per Serving

Calories 349

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes:  This post was originally published on March 17, 2016, but was republished with an updated recipe, new photos, step-by-step instructions and photos, success tips, and a video in October 2018.