Vegan Gluten-Free Waffles
My Saturdays start out with tons of plans but very little planning. All through the week I keep in my head a running list of all the things I just have to do on that glorious day filled, at least from afar, with nothing but time. It’s the day I will sleep late. The day I will call those friends I’ve been meaning to for weeks now. The day I will finally run that important but easy-to-put-off errand.
But come Saturday morning, it’s quite a different story.
Well before the alarm can go off the cats start singing for their breakfast at the door and the dogs start licking our faces in hopes of getting us out of the house for a walk. Soon, unable to sleep with all this activity, either Desi or I gets up and gives in. And from there on the day pretty much spirals into a madly busy flurry of things that just have to get done, including a super-long walk for the irrepressible wag-tails.At the end of the day, though, it still feels like nothing really did get done.
In the midst of all this activity, I try my best to make breakfast a little more special than it usually is, although I just as easily give in to Desi’s invitation of oatmeal.
This past weekend, I did find the time to cook up a recipe that had been floating in my head for a while now: gluten-free vegan waffles that are richly nutty with buckwheat and crispy with brown rice flour.
Each time I make waffles, I try to make them just a little different. But I realized I almost always include wheat flour, either whole-wheat flour or whole-wheat pastry flour. This time I substituted the wheat with buckwheat which really has no relation to wheat. It is a darker-colored, rich-tasting wholegrain flour that’s a pretty popular addition to gluten-free pancakes and other desserts.
I also threw in some brown rice flour which I love because I knew it would make the waffles crispy. Some oat flour, which always adds a fresh, clean taste and lots of healthy goodness, also went in. The waffles turned out beautifully although they did take almost twice as long to get perfectly done in the waffle iron than my whole-wheat waffles usually take. We polished them off with some of the Apricot-Walnut Syrup left over from the previous Saturday’s crepes.
Here’s the recipe now for my vegan and gluten-free waffles. Enjoy, all!
Vegan Gluten-Free Waffles with Buckwheat and Rice Flours
Ingredients
- Dry ingredients:
- 1 cup buckwheat flour
- 1/2 cup oat flour
- 1/4 cup brown rice flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tbsp sugar
- 1/4 tsp salt
- Whisk these together in a bowl and set aside.
- Wet ingredients:
- 1 1/2 cups non-dairy milk mixed with 1 tsp vinegar and set aside to curdle , about 5 minutes
- 2 tbsp ground flax whisked with 6 tbsp water
- 2 tbsp canola oil
- 1 tsp vanilla extract
Instructions
- Whisk the wet ingredients together and add to the dry ingredients. Mix together but let some lumps remain.
- Heat a waffle iron
- and spray lightly with oil. Make waffles per instructions.
- These waffles take longer to bake and I give them twice as much time to hang out in the waffle iron than if I were making my usual whole-wheat waffles. One word of advise: don't force the waffle iron open if you feel a resistance: just let them go for a little longer and try again.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Priya says
February 23, 2011 atThose waffles looks out of the world, irresistible!
divya says
February 23, 2011 atYumm, very tempting and mouthwatering …
Vidya says
February 23, 2011 atWow, the waffles look so inviting! Where did you get the buckwheat? And did you make the brown rice flour yourself? Btw, your whole-wheat pancakes are a staple at my house now, we had them for breakfast today 🙂
Vaishali says
February 23, 2011 atPriya, Divya, Thanks.
Vidya, Glad you like those pancakes– they are a favorite breakfast at our house as well 🙂
I got the buckwheat flour at Whole Foods where I usually buy most of my flours. You can also find it online.
Manasi says
February 23, 2011 atI so prefer waffles to pancakes and crispy ones… oh yum! love these!
Sanyukta Gour(Bayes) says
February 23, 2011 atdroooooooling and mouthwatering recipe with amazing pics…yummmm n healthy
spandana says
February 23, 2011 atHi
I am new to vegan cooking. Can i used Almond milk instead of soy milk in making these waffles? Please advice.
Jess@HealthyExposures says
February 23, 2011 atWonderful recipe!! I love buckwheat flour, but like you, all too often find myself reaching for a wheat flour. With that apricot-walnut syrup, I don’t think you could go wrong with having these for breakfast 🙂
Pavani says
February 24, 2011 atmmm..mmm.. waffles look yummy. I’m always looking for new waffle recipes and these look perferct. Will try soon.
Chitra says
February 24, 2011 atNew recipe to me. Looks & sounds interesting 🙂
Keerthana@LifenSpice says
February 24, 2011 atThose waffles look crispy and so healthy!
Romantic Dinner says
February 24, 2011 atYummy , Lovely and tested its recipe . Great your idea for food and interesting details shared in the post. Really i loved its recipe and thanks for nice sharing
Latha says
February 26, 2011 atWaffles look yummy and beautiful Vaishali.
beautytipsalways says
February 26, 2011 ati like this very much.
Vidya says
March 1, 2011 atThanks for the info, Vaishali, will look for them next time I am at WF.
Mihl says
March 1, 2011 atI have been meaning to make waffles for days now. I was looking for a recipe that called for several different flours and here I am. Your recipe sounds absolutely perfect. Thank you for sharing it.
Kia says
March 3, 2011 atHi! I love sweet food!!! I discover your blog right now and I like it!!! I’m Vegan and I have a blog equoecoevegan.blogspot.com…come in and leave me your review about it! Bye ^__^
Anonymous says
March 6, 2011 atTried the recipe today and really enjoyed it (as did my husband and 3 yr old son). Followed the recipe exactly (with exception on the soy milk- didn’t have soy so substituted cow’s milk- gasp! but they turned out great anyway). I also ground up some oatmeal to make the oat flour- I used an omega juicer but a food processor would probably also work. Thanks for posting!
sirisha says
May 1, 2014 atI already tried this recipe for 3 times and we all love it.Happy that it is gluten free and eggless.Thanq for the recipe.
Vaishali says
May 1, 2014 atSirisha, thanks for the feedback– so happy you liked the waffles. Reminds me I should makes them this weekend. Hugs.
Mary Ann Combs says
November 3, 2014 atThese had a wonderful flavor and texture. I had a difficult time getting them out of the waffle iron. They had a crispy texture so I guess they were done. How do I get them out without destroying the looks of them. Any suggestions?
What do you coat the iron with to prevent sticking. I used coconut oil and that was better than crisco in getting them out.
Vaishali Honawar says
November 10, 2014 atHi Mary Ann, I just use a spray like Pam and I never have any trouble getting them out.
k.briann says
December 12, 2015 athi there -could I sub something for the oat flour?
Vaishali says
December 12, 2015 atHi, yes, try any other gluten-free flour, like rice flour, or an all-purpose gf mix.
lili says
September 11, 2016 atCan bananas be substituted for the Oil?,.. or what would you suggest?
Vaishali says
September 12, 2016 atLeave out the oil altogether. Add more liquid if batter is too dry.