• Hannah Faith

Vegan & Gluten-Free Spiced Oat Waffles

I said this before so I will say it again with an equal if a not greater amount of enthusiasm and confidence. I consider waffles to be a very important food group.

Maybe that is just because I am obsessed with them but also how could I not be when they are a heavenly breakfast category that even us vegans along with people who deal with gluten intolerances don't have to miss out on.


When you think waffles, automatically the butter, milk, and all-purpose flour involved in making such a tasty morning treat to make it seem like a vegan gluten-free alternative is next to impossible, and for a long time, I thought this to be the case. There have never been great alternatives out there, so waffles and pancakes, typical weekend brunch favorites became less and less appealing as years went on. On the rare occasion that restaurants had a vegan or gluten-free option, it almost always tasted like cardboard and after a while, you learn to find other options while trying not to watch others happily indulge in food you wish you were eating yourself.


So naturally, once I learned a thing or two about baking, this was one of the first things I wanted to successfully make. So fast forward three years later, I have come up with a recipe that hopefully is already making you hungry but that is also simple, easy, and absolutely delicious. If waffles aren't your thing and you prefer pancakes, you are just in luck, this recipe can serve you both!


Vegan & Gluten-Free Spiced Oat Waffles


Serves 6-8


Ingredients

  • 2 Cups Bob's Redmill Oat Flour

  • 1/4 Cup Bob's Redmill All-Purpose Gluten-Free Flour

  • 2 Tbsp Ground Flaxseed

  • 2 Tsp Cinnamon

  • 2 Tsp Baking Powder

  • 1/2 Tsp Baking Soda

  • 1/4 Tsp Nutmeg

  • 1 Cup Plant Milk of Choice

  • 1/4 Cup of Coconut Oil + 2 Tbs (Optional for Cooking)

  • 1/4 Cup Maple or Date Syrup *



Instructions

  • In a large bowl combine all your dry ingredients, including the named spices.

  • Make a well in the center and add in your wet ingredients, starting with the plant milk first, then melted coconut oil, followed by the maple syrup.

  • Stir all the ingredients together till they are all just combined, the batter should be smooth, thick, and slightly sticky.

  • Warm your waffle iron or skillet if you want to make pancakes instead, to medium-high heat and then grease with additional coconut oil if desired. **

  • Cook for 2-3 minutes on each side or until your iron timer beeps. This recipe makes 6-8 regular size waffles and 8-16 pancakes if you prefer one over the other!

  • Serve hot with some yummy vegan butter, syrup, or fresh berries, and enjoy :)

Notes


* I use 100% Organic Grade A Maple Syrup for most baked goods, but if you have another liquid sweetener alternative that you prefer go ahead and substitute it in!


** With this recipe, I recommend using oil or plant-based butter, but if you are looking to sub the oil in the waffle batter, add the same amount of additional plant milk instead or one mashed banana for the best results. Make sure your iron or skillet is non-stick if your choosing not to use oil for cooking purposes either.











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