These Healthy Whole Grain Vegan Waffles are made with simple ingredients and are 100% free of added sugar, gluten, 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.
So, I set out to create my own waffles years ago and have been loving the simple method that I have been using ever since. Although it took a couple of tries, as soon as I had the perfect waffle batter blend, my waffle recipe became 100% reliable while still being delicious and satisfying!
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 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 that I pulsed in a blender.
The coconut flour doesn’t taste like coconut if you’re wondering, it just makes the waffles incredibly fluffy because it’s low in fat, fluffs up a recipe nicely, and it holds moisture in a recipe really well. It works so much differently than almond or other alternative flours, so please don’t try and substitute it with one of those.
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 eggs. Ground flax also has a delicious nutty flavor that works fantastic in breakfast recipes.
To make these tasty waffles vegan, you’ll also need an egg replacer (besides the flax). You need something to bind them together and add moisture. While applesauce would add sweetness and replace the moisture content without oil, it’s not a great binder so your batter would just fall apart. The other two options that work well while still allowing you to maintain a fluffy waffle batter texture are mashed bananas or puréed pumpkin.
So, I used puréed (canned) pumpkin because banana creates a more overpowering flavor and the pumpkin isn’t even noticeable in this recipe because the amount is so small. Just two tablespoons of canned pumpkin bind the rest of the ingredients together, especially when it mixes with the coconut flour and the flax.
Next, it’s just a matter of adding some baking soda and your sweetener of choice. I used 1/8 tsp. pure stevia extract by NuNaturals, but you could also use 1 teaspoon of raw coconut sugar if you tolerate added sugars (I don’t) since it has a brown sugar-like flavor. 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.
So I thought that I would share a fun recipe with you today for one of my favorite ways to eat waffles. I usually turn my waffles into a little peanut butter and berry sandwich because it’s fun, healthy, and easy to eat.
- ½ cup gluten-free rolled (or quick) oats
- 1 tbsp. ground, golden flax meal (ground flax seed)
- ¼ cup coconut flour
- 2 heaping tablespoons of pure pumpkin purée (or you can use ¼ cup a ripe, mashed banana)
- ⅛ tsp. pure stevia extract (or you can use 1 tbsp. raw coconut sugar if you tolerate natural sugars for equal sweetness)
- dash of cinnamon
- ¼ tsp. baking powder
- ⅓ cup unsweetened vanilla almond (or cashew or coconut) milk
- 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 waffle ingredients into a blender. 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 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 it out of the blender onto the middle of the waffle iron. Spread it out a bit evenly, but not all the way to the edges (about 1 inch away from the edges).
- 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.
- After 3 minutes, turn the waffle maker off. Grab a plate, and either use a large, flat spatula to remove the waffle or you can do what I did and just pick up the waffle maker with oven mitts and dump the waffle onto a plate (careful!).
- Serve with your favorite toppings or turn it into a healthy breakfast sandwich with coconut yogurt and some fruit purée.
Some of my favorite healthy waffle toppings:
- A mixed berry compote made with only frozen, organic mixed berries
- Unsweetened almond or coconut yogurt
- apple butter and Flavor of the Earth Pure Ceylon Cinnamon
- Unsweetened natural peanut butter
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 Used 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)
- Canned, Pure Pumpkin (or 1/4 a ripe, mashed banana)
- baking powder
Toppings I Used:
- Frozen mixed berry compote (just thawed, frozen berries puréed in a blender for a few seconds)
- Unsweetened coconut yogurt
- Unsweetened natural peanut butter – Crazy Richard’s creamy used here since it drizzles well 🙂
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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