Vegan Gluten-Free Waffles with Buckwheat and Rice Flours
These gluten-free vegan waffles are nutty with buckwheat flour and crispy with brown rice flour. And they are easy as anything! Serve them with maple syrup for a perfect weekend breakfast.
Servings: 8 waffles
- 1 cup buckwheat flour
- ½ cup oat flour
- ¼ cup brown rice flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tbsp sugar
- ¼ tsp salt
- 1 ½ cups nondairy milk
- 1 tsp apple cider vinegar
- 2 tbsp flaxmeal (whisked with 6 tbsp water to make two flax eggs)
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Whisk the dry ingredients in a large bowl, then add in the wet ingredients one after the other and mix with a whisk or spatula until the batter comes together and there are no dry bits.
Heat a waffle iron and spray lightly with oil. Pour ½ cup of batter in the center. You might need more or less based on the size of your waffle maker so tweak accordingly.
Bake until done. A lower heat setting will produce softer waffles, a higher setting will produce crispier waffles.
Serve rightaway with maple syrup.
Serving: 1waffle | Calories: 167kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Sodium: 134mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 1mg