These Healthy Whole Grain Vegan Waffles are made with simple ingredients and are 100% free of refined sugar, gluten, oil, or refined flour. Whip these waffles up in minutes and top with your favorite ingredients!
Waffles remind me of Saturday mornings as a kid when my dad would douse generous amounts of sugar-laden syrup all over our favorite freezer waffles (you know the ones) that my brother and I just thought were the best treat ever. My mom still eats those classic freezer waffles from my childhood, God bless her!
When I got older and started eating healthier, waffles were also one of the very breakfast foods I missed the most since I knew the freezer kind weren’t very good for me.
Crisp, cake-like, and filled with pillows of pockets just perfect for drizzling with syrup, there’s just nothing about a waffle I don’t love!
But my least favorite thing about (most) waffles sold at the store is the ingredients found in them. Refined, enriched (bleached) flour, additives, preservatives, chemicals, refined sugar, oil and eggs that came from who knows where are in most commercial waffles; even vegan waffles have a ton of refined sugar, additives, and preservatives in them.
So, I set out to create my own healthy vegan waffles years ago and have been loving the simple method that I have been using ever since. Although it took a couple of tries to get there without eggs, regular flour or oil, I can safely say that this recipe I’m sharing with you today is a winner!
Healthy Waffle Making: My Favorite Ingredients for Fool-Proof, Delicious Vegan Waffles
To make healthy, delicious waffles, you need something to fluff them up and create that delicious texture and flavor that only waffles have. Instead of refined flour, (or even whole grain wheat flour which I know is another healthy option), I used a gluten-free mix of whole grain gluten-free oats, coconut flour, and flax meal that I pulsed in my blender.
The coconut flour doesn’t make the waffles taste like coconut if you’re wondering; it just makes the waffles incredibly fluffy and cakey because it’s low in fat, high in fiber, and holds moisture in a recipe really well. Coconut flour works so much differently than almond or other alternative flours, so please don’t try and substitute it with one of those or it may not turn out well.
Healthy Waffle Ingredients I Love:
I recommend Bob’s Red Mill coconut flour if you’re looking for an easy-to-find, high-quality brand that works fantastic in this recipe. I also used Bob’s Red Mill gluten-free whole grain oats as well as Bob’s Red Mill ground flaxseed in this recipe. Flax is high in omega-3 fatty acids and it works great when you’re not using egg since it acts as a natural binder. Ground flax also has a delicious nutty flavor that works fantastic in breakfast recipes, plus it adds a great texture too.
To make these tasty waffles vegan, without eggs or dairy, you’ll also need another ingredient to act as an egg replacer (besides the flax). You’ll need something to bind them together and add moisture. I used unsweetened applesauce, which also adds sweetness and eliminates the need for oil. The other two options that work well while still allowing you to maintain a fluffy waffle batter texture are mashed bananas or puréed pumpkin.
Next, it’s just a matter of adding some baking soda and a small amount of raw coconut sugar. I used raw coconut sugar here because it helps with browning and an awesome waffle texture plus that nice and pretty golden color! In small, occasional amounts, coconut sugar doesn’t bother me like some natural sugars do and is so much better than refined sugar, plus it tastes a little like brown sugar, too. I also like that it’s unrefined and not processed like regular sugar.
Finally, a unsweetened little non-dairy milk and some cinnamon help turn this waffle into one delicious treat!
I made this batter in my blender and the batter cooked up in just 2 minutes in my Cuisinart waffle maker (love this thing!). I sprayed my waffle maker with coconut oil spray since it’s free of chemicals like most non-stick sprays, and my waffles popped out of the blender without one bit of mess!
These Healthy Whole Grain Vegan Waffles are perfectly crispy on the outside and delightfully fluffy on the inside. So good! You can even freeze them in plastic baggies for use later on, thaw them, warm them up, and then dress them up however you like.
Truthfully, I actually love waffles plain, but I know many people like to add all kinds of fun things.
Two of my favorite toppings are thawed, frozen berries that are mashed onto the waffle and unsweetened coconut yogurt–yum! But these waffles are also really good plain or sprinkled with cinnamon, too. I hope you enjoy them! 🙂
- ⅓ cup unsweetened vanilla almond (or cashew or coconut) milk
- ⅓ cup gluten-free rolled (or quick) oats
- 1 tbsp. ground, golden flax meal (ground flax seed)
- ¼ cup coconut flour
- 2 heaping tablespoons of applesauce (or you can use ¼ cup a ripe, mashed banana)
- 2 tsp. coconut sugar
- dash of cinnamon
- ¼ tsp. baking powder (not baking soda)
- Spray a waffle iron with non-stick spray (such as coconut oil spray).
- Turn the waffle iron on and turn it up to high if your machine has this setting.
- Add all of the ingredients into a blender in the order listed. Blend on low or pulse just until combined. (I left mine a little lumpy like a muffin batter, but most of the oats were blended into small pieces.) Just blend/ pulse until you get a creamy, thick batter-like consistency.
- Once you have the mixture all ready to go, use a rubber spatula and scoop/dollop ½ the mixture out of the blender onto the middle of the waffle iron, filling it from the center out just halfway to the edges. Spread it out a bit evenly.
- Close the lid to the waffle iron and the batter will flatten out. Turn the waffle iron down to medium high heat (level 4 out of 5 on my waffle maker) and cook 2-3 minutes. Check after 2 minutes. If it's dark golden brown, it's ready. If it doesn't look done and still sticks a bit, close the lid and cook one more minute.
- When the first waffle is done, grab a glass plate and set it aside. To remove the waffle from the machine with a large, flat spatula and put it on the glass plate, or you can do what I did and just pick up the waffle maker with oven mitts and dump the waffle onto the plate (but be careful!).
- Repeat the process with the remaining batter to cook the other waffle.
- Serve the waffles with your favorite toppings (see below for my tips) or turn it into a healthy breakfast sandwich with coconut yogurt and some fruit purée or all fruit jam. Feel free to add a tiny drizzle of pure maple syrup if you wish, too!
Some of my favorite healthy waffle toppings:
- A mixed berry compote made with only frozen, organic mixed berries (just thaw them overnight in the fridge in a jar or dish, or at least 10 minutes on the counter–then mash them up with a fork).
- Unsweetened almond or coconut yogurt
- Unsweetened apple butter and Flavor of the Earth Pure Ceylon Cinnamon
- A drizzle of unsweetened natural peanut butter or almond butter
- a tiny drizzle (1 tsp.) of pure, organic maple syrup
Other good options for waffle toppings and healthy breakfast tacos:
- Almond, cashew, sunflower, coconut butter, etc.
- Apple slices
- Unsweetened applesauce
- Pear slices
- Fresh berries
- Pumpkin seeds, chia seeds, etc.
- Your favorite dairy-free yogurt
Happy Waffle Making! 🙂
Ingredients I Recommend for the Waffles:
- Bob’s Red Mill Gluten-Free Rolled Oats
- Bob’s Red Mill Coconut Flour
- Bob’s Red Mill Ground Golden Flaxmeal
- NuNaturals Pure White Stevia (or you could use raw coconut sugar if you tolerate added sugar since it’s low-glycemic and less processed)
- Raw Organic Coconut Sugar
- Unsweetened applesauce, pure pumpkin puree (canned) or 1/4 cup of ripe, mashed banana
- baking powder
Toppings I Used:
- Frozen mixed berry compote (just thawed, mashed frozen berries or puréed in the blender for a few seconds)
- Unsweetened coconut yogurt
Be sure to let me know if you all try out these waffles! I promise they are easy to make and I’d love to hear what you think.
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