gluten free waffles

These Blender Peanut Butter Banana Oatmeal Waffles are a delicious healthy breakfast recipe! They are gluten-free, dairy-free, refined sugar free and have no butter or oil!&nbsp;

Gluten-Free Peanut Butter Oatmeal Waffles

¾ cup old fashioned oats

tapioca flour

½ tsp baking powder

¼ tsp baking soda

sea salt

cinnamon

vanilla almond milk

peanut butter

banana (ripe)

TBS coconut sugar

½ tsp pure vanilla extract

Preheat a waffle maker to the desired heat setting (recommended: medium-high).

Place oats into the container of your Vitamix and secure lid. Blend for 15 seconds or until they become a fine powder (the consistency of flour).

Pour oat flour into a medium mixing bowl.

Add tapioca flour, baking powder, baking soda, salt cinnamon and coconut sugar to the oat flour and stir to combine. Set aside.

Add almond milk, peanut butter and banana to the container of your Vitamix and secure the lid.

Blend on low speed, gradually increasing to high. Blend on high for 15 seconds or until the mixture is smooth.

Add vanilla and egg and blend for 10 seconds, until just combined.

Pour wet ingredients from the Vitamix container into the dry ingredients in the mixing bowl. Stir until mixture is smooth and there are no lumps.

Let mixture sit for 2-5 minutes to thicken.

Cook on medium-high heat in your waffle maker for about 4 minutes (or until your waffles reach the optimal crispiness and brownness…which will vary depending on your waffle maker)!

Serve warm!

These vegan gluten free waffles are just as delicious as a regular waffle, but with no eggs, milk or gluten! They are perfectly crispy on the outside and soft on the inside. Plus they are so simple to make any day of the week!

Vegan Gluten Free Waffles

flour

almond flour

baking powder

cornstarch

granulated sugar (*maple syrup works as well)

salt

almond milk (*or soy milk)

vanilla extract

In a large bowl, mix together all of the dry ingredients. Now add the almond milk and vanilla to the bowl and mix until just combined.

Heat waffle iron according to instructions. Once the waffle iron is ready, cook the waffles according to the manufacturer instructions. Spray your waffle iron well with oil to prevent sticking, and allow the waffle to cook fully before opening the waffle maker. If you try to remove it too soon, it may stick.

Serve with fresh fruit, vegan butter and maple syrup as desired.

To freeze: Allow the waffles to cool completely. Place in a large freezer bag or container in stacks and freeze. When ready to serve, place waffle either in the toaster or oven until warmed through. 

THE BEST Vegan Gluten-Free Waffles made with 10 ingredients in 30 minutes. Fluffy on the inside, crispy on the outside, perfectly sweet and delicious! Top with maple syrup and fruit for the ultimate cozy breakfast.

The Best Vegan Gluten-Free Waffles

gluten-free flour*

oat flour*

almond flour*

Tbsp cornstarch*

tsp sea salt

Tbsp baking powder

Tbsp organic cane sugar* ((or sub stevia to taste))

light coconut milk*

tsp vanilla extract ((optional))

vegan butter* ((melted))

aquafaba ((the liquid/brine

To a large mixing bowl, add gluten-free flour, oat flour, almond flour, cornstarch, salt, baking powder, and organic cane sugar. Whisk to combine. Set aside.

To a medium mixing bowl, add coconut milk, vanilla (optional), and melted vegan butter and whisk thoroughly to combine. Set aside.

To a small mixing bowl, add aquafaba and whisk vigorously or beat on high until soft peaks form. (It's OK if they don't quite form peaks - just get it as light and foamy as possible.)

Add wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add whipped aquafaba and fold into the batter with a mixing spoon until just combined (see photos for guidance).

Let the batter rest while your iron preheats - about 5 minutes.

Once preheated, add roughly 1 cup batter (or until the surface is almost completely covered) to the waffle iron and close. My new waffle iron (which I love so far) makes Belgium-style waffles, so it flips the waffle over to spread the batter evenly, which helped these puff up and crisp up really well. Depending on your model, cook for 5-7 minutes or until golden brown and crispy.

Remove cooked waffle from the iron, place on a baking sheet, and keep warm in a 200 degree F (93 C) oven while continuing to cook waffles until batter is used up. The recipes yields about 3 large or 5 small waffles depending on the size of your waffle iron (amounts as original recipe is written // adjust if altering batch size).

Serve immediately with desired toppings. These are delicious plain or with a little vegan butter and maple syrup. However, my favorite combination is peanut butter and banana plus maple syrup.

Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.

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.

8- Ingredient Fluffy Gluten Free Waffle Recipe

gluten free flour (Bob's Red Mill 1-to-1)

½ tsp baking soda

cinnamon (optional)

plant based yogurt

oat milk

tbsp aquafaba (liquid from canned chickpeas)

tsp vanilla extract

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.

I&#039;m pretty sure that any superhero would be happy to enjoy one of these delicious gluten free waffles for breakfast! High in protein, healthy fats, and veggie-loaded, these waffles have everything you need to head into the day! Naturally gluten free and dairy-free, these delicious waffles are easy to make and are great for stocking your fridge or freezer!

Gluten Free "Superhero" Waffles

peanut butter (or almond butter)

banana

honey

eggs

baking soda

spinach

potato pumpkin squash

chia seeds (or ground flax)

Heat up waffle iron and brush a little oil on both the top and bottom griddle.

Combine all remaining ingredients in your blender. Run until smooth. Scrape down the sides of the food processor if needed and run to ensure that all ingredients are incorporated.

Pour about 1/4-1/3  cup of batter onto the griddle, just enough to make a pool in the middle of the griddle. I find that if you over fill the waffle maker, the waffles will not cook through or will require more cook time.

Close waffle iron for about 2-4 minutes (depending on how hot your waffle iron cooks). You will know your waffle is done when steam stops coming out of your waffle iron and the waffle looks golden brown on the outside.Waffles may be a bit soft when fresh out of the waffle iron, but should hold together.  They will crisp up after a minute or two.

Enjoy warm with maple syrup, berries, sliced fruit, honey or chia jam. Let leftovers cool and store in fridge for up to 4 days or in freezer for a month.

These healthy fluffy waffles will satisfy your sweet tooth without packing in excess cream and butter. They're gluten free, sugar free, and high in fiber. Top it off with yogurt and fruits, and enjoy it as breakfast or dessert!

Healthy Fluffy Waffles - GF

lupin flour (1/2 cup)

green banana flour

rice flour

tsp baking powder

tsp salt

unsweetened oat milk (1 cup)

tbsp sugar free sweetener (monk fruit erythritol)

berries

Natural or greek yogurt

Oil waffle griddle

Grab a large bowl and make sure it is clean and grease free.

Separate 2 egg whites into the large bowl, and 2 egg yolks in a smaller bowl. Pop the egg white bowl in the freezer for about 15 mins.

Separate eggs

Add milk and vanilla extract into the bowl with 2 egg yolks.

Add sifted flours (lupin, green banana, rice), baking powder to the bowl and mix well. Don't overmix it.

Prepare batter

Now beat the egg white mixture with an electric mixer on medium speed for about 30 secs until it turns frothy.

Then slowly add your sweetener in thirds and turn on your electric mixer to the highest speed.

Beat the egg whites until it's smooth and glossy. Continue to beat until stiff peaks form. It will take about 3 minutes. Make sure to not overbeat it.

Now fold the meringue into the flour mixture in thirds. Mix well but do not overmix it.

Beat egg white

Grease your waffle maker/griddle with some oil.

Follow the instructions of your waffle maker. Adjust your waffle maker based on how brown and crispy you want your waffles to be. I adjusted mine to medium brownness/crispiness.

Wait for it to be preheated then add one scoop of the batter to each slot of your waffle maker. If you have a small waffle maker, then make one at a time. Waffles are tasty even when they're cooled.

It takes about 4 mins for my waffle maker and it's done!

Top it off with your favourite fruits, yogurt and dust some powdered sugar-free sweetener and enjoy!

Making waffles

These Zesty Hazelnut and Oatmeal waffles are nutty and buttery with a delightful touch of orange. What's more, these waffles are vegan and gluten-free!

Zesty Hazelnut + Oatmeal Waffles

hazelnut flour* (if you prefer, feel free to use almond flour!)

orange juice (juice of 2 oranges)

plant milk

tablespoons maple syrup

orange zest

Cooking oil spray

Vegan chocolate sauce

Hazelnuts

Preheat waffle iron and prepare flax eggs by mixing together ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes. 

Into a medium size bowl add hazelnut flour, oat flour, orange juice, plant milk, maple syrup, baking powder, orange zest, a pinch of salt and flax eggs, whisk to form a batter. 

Spray waffle iron with cooking oil. Pour 1/2 cup of batter into the waffle iron cavity.** Cook waffles until golden brown on each side, around 4 to 5 minutes. Transfer waffle to a cooling rack and repeat with remaining batter.

Light and crispy oat flour waffles! Made with whole-grain oat flour and other pantry staples, these waffles are delicious drizzled with maple syrup and melted butter!

Oat Flour Waffles {Light &amp; Crispy}

oat flour

cornstarch ((lightens the waffles but flour

sugar

milk (almond milk will work)

oil oil

vanilla

Whisk the oat flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.

In another bowl or large measuring cup, whisk the milk, oil, eggs and vanilla together until blended.

Pour the milk mixture into the flour mixture and whisk until just mixed. Let the batter sit for 10 to 15 minutes so the flours hydrate and the baking powder has time to activate.

COOK THE WAFFLES

Heat the oven to 250° F and heat the waffle iron.

Pour about 1/3-1/2  cup of the mixture into the waffle iron (depending on how much batter your iron takes) and cook. I cook mine for about  3- 3 1/2 minutes. Remove and place on the rack of the oven to keep warm.

Repeat with the remaining batter. Enjoy! Break the extras into sections to freeze. Frozen waffles will reheat well using the defrost setting of the toaster.

MAKE THE BATTER

The BEST Buckwheat Waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make!

Buckwheat Waffles

buckwheat groats or buckwheat flour

coconut sugar

almond milk (room temperature)

apple cider vinegar

egg (beaten)

coconut oil (melted)

IF USING BUCKWHEAT GROATS: Place the buckwheat groats in the jar of a high-speed blender. Blend into a very fine flour. This might take a few minutes and require stopping the blender and shaking the container to get everything completely smooth.

Pour the buckwheat flour into a bowl and add the coconut sugar, baking powder, baking soda, salt and cinnamon. Mix to evenly combine.

In a glass measuring cup, add the almond milk (be sure it isn't cold so the coconut oil doesn't solidify), cider vinegar, vanilla extract and egg. Mix to combine. Pour the almond milk mixture into the dry ingredients along with the coconut oil. Stir to evenly combine.

Preheat a waffle iron and light grease with cooking spray. Cook waffles according to the manufacturers instructions. (I usually cook my waffles for 3-4 minutes in this waffle iron).

Serve immediately with toppings of choice. Leftover waffles freeze great! Just let them cool and put in a ziploc bag. Frozen waffles can be toasted directly from the freezer.

https://embed.mediavine.com/videos/bk2d2nahniyamqu7neli

Make mornings more fun by serving these delicious gluten free waffles. These easy-to-make gf waffles are crispy on the outside and fluffy on the inside.

Super Fluffy Gluten Free Waffles

xanthan gum

eggs (at room temperature, separated)

virgin coconut oil

plain whole milk yogurt (at room temperature)

milk (at room temperature)

Preheat and prepare your waffle iron according to the manufacturer’s directions.

In a large bowl, place the flour blend, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well.

In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form.

Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy.

Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be smooth and thickly pourable.

Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.

Pour or scoop about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer.

Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron.

Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.

If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes.

Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed similarly before serving.

Gluten and dairy free waffles recipes made 3 ways, sweet or savory with 3 different toppings. Choose between sweet gluten and dairy free pumpkin waffles, banana cinnamon waffles or savory zucchini waffles. Make these gluten free dairy free waffles recipes whenever you need a morning celebration!

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Top 16 gluten free waffles recipes from across the web

The most viewed gluten free waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Peanut Butter Oatmeal W...

Vegan Gluten Free Waffles

The Best Vegan Gluten-Free Waffles

8- Ingredient Fluffy Gluten Free Wa...

Gluten Free "Superhero" Waffles

Healthy Fluffy Waffles - GF

Zesty Hazelnut + Oatmeal Waffles

Healthy Fluffy Waffles - GF

Oat Flour Waffles {Light &amp; Cris...

Buckwheat Waffles

Super Fluffy Gluten Free Waffles

3 Dairy Free Waffles Recipes (Glute...

Flourless Peanut Butter Waffles

7-Ingredient Vegan Gluten-Free Waff...

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Gluten Free Waffles

The most viewed gluten free waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Oat Flour Waffles {Light & Cris...