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Betroot Waffles

Betroot Waffles

WAFFLES

  • 300 ml unsweetened almond milk
  • 1 tsp white or apple cider vinegar
  • 60 ml olive, avocado, or melted coconut oil
  • 60 ml agave nectar or maple syrup (or honey if not vegan)
  • 50 g gluten-free rolled oats
  • 280 g gluten-free flour 
  • 1 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1 tbsp The Organic LAB Beetroot Powder

OPTIONAL ADD-INS:

  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 7 g flaxseed meal
  • 45 g dairy-free chocolate chips
  • 38 g chopped bananas or other fresh fruit

7-INGREDIENT VEGAN GLUTEN-FREE WAFFLES

Perfectly crispy Vegan Gluten-Free Waffles with fresh fruit

If you’re anything like me you end up having the same thing for breakfast most days without realizing you haven’t branched out in months. Lame.

Not that eating the same thing every day is necessarily a bad thing. But it seems the more simple options I have on hand, the more likely I am to branch out. Enter: these waffles.

Almond milk, oats, olive oil, maple syrup, and other ingredients for our gluten-free vegan waffles recipe

30 minutes, 7 ingredients, and totally customizable.

Cinnamon apple? Add cinnamon and baked apples.
Strawberry chocolate? Add strawberries and chocolate chips.
Banana peanut butter? Add banana slices and a little peanut butter.

This simple base really is the perfect everyday waffle that you can then dress up as you please. You know, for branching out purposes (wink).

Using a wooden spoon to stir ingredients for homemade Vegan Gluten-Free Waffles

Making delicious Vegan Gluten-Free Waffles in a waffle maker

For the gluten free flour blend, I use my go to blend which you’l find in the notes. I find it to provide the perfect amount of crispiness without any grittiness. Maple syrup or agave nectar (or raw honey if not vegan) acts as a natural sweetener, while GF oats add a touch more fiber and texture.

Freshly made Vegan Gluten-Free Waffles with vegan butter and fruit compote

You’re going to love these waffles. They’re

Perfectly crisp
Tender on the inside
Not too sweet
Wholesome
Hearty
Customizable
Simple
Satisfying
& Perfect for everyday breakfast or weekend brunch

For small households these waffles are excellent frozen and toasted up as needed. I like to split my frozen waffles in half and pop them in the toaster. Otherwise, you can heat them up in a 400 degree oven until golden brown and warmed through for a similar effect.

Pouring maple syrup over a stack of our vegan gluten-free waffles recipe

Drizzling maple syrup onto Vegan Gluten-Free Waffles topped with fruit compote

Make these your everyday waffle and customize as you wish! If you do give them a try, be sure to take a picture and tag it #minimalistbaker on Instagram! I absolutely love seeing what you ladies and gents cook up. Cheers!

Stack of gluten-free oatmeal waffles with fruit compote and maple syrup

NOTE: 8/7/19 – Recipe instructions updated for improved recipe texture, less sticking, and waffle iron recommendations.

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Homemade Freezer Waffles on a cutting board with fresh fruit
4.36 from 142 votes

7-INGREDIENT VEGAN GLUTEN-FREE WAFFLES

7 ingredient vegan gluten free waffles that require less than 30 minutes! Wholesome, naturally sweetened, and customizable with spices and fruit!
Author: Minimalist Baker
PREP TIME15 minutes
COOK TIME15 minutes
TOTAL TIME30 minutes
Servings:  (waffles)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1-2 Months
Does it keep? Store in freezer.

Ingredients

WAFFLES

  • 300 ml unsweetened almond milk
  • 1 tsp white or apple cider vinegar
  • 60 ml olive, avocado, or melted coconut oil
  • 60 ml agave nectar or maple syrup (or honey if not vegan)
  • 50 g gluten-free rolled oats
  • 280 g gluten-free flour blend (we also had success with Bob's Red Mill 1:1 gluten-free flour blend)
  • 1 1/2 tsp baking powder
  • 1 pinch sea salt

OPTIONAL ADD-INS:

  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 7 g flaxseed meal
  • 45 g dairy-free chocolate chips
  • 38 g chopped bananas or other fresh fruit

Instructions

  1. Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable).

  3. Test batter for sweetness and flavor.  Add more sweetener or some vanilla extract if desired. I added a touch more agave.

  4. Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn't always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture.

  5. Once waffle iron is ready, generously coat with non-stick spray or oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron's suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they're more prone to sticking.

  6. Once waffle is cooked, carefully remove from waffle maker and place on a baking rack in a 200 degree oven to keep warm. Do not stack; instead, keep them in a single layer to ensure they remain crispy.


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