Allergy Free Waffles
If you’re looking for allergy free waffles, give this vegan waffle recipe a try!
Allergy Free Waffles
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I’m a big fan of waffles. When given the choice between pancakes or waffles: waffles wins every single time.
I love how maple syrup can fill every square with waffles, I always overdo it with the maple syrup.
Randa’s Tip: This batter has a thick consistency, so if you use a vertical waffle iron (like me) it works better if you open it and scoop it on like a traditional iron.
Vegan Waffles
I’m not a vegan (you shouldn’t be surprised, I have a lot of chicken recipes on here) but that doesn’t mean that I don’t appreciate the lifestyle. I do what I can to eat at least one meatless meal a week, but that’s as far as it goes. I usually add eggs to my baking (and waffles) unless I’m in a pinch but I like to experiment, and chia seed eggs are fun to make (I love watching it gel).
I had the waffle iron set to the darkest setting (it was setting 5 if that helps anyone), I like my waffles crisp and dark but these vegan waffles were a little different. Still tasty, but not crisp – they were soft and had a similar texture to banana bread. I’ll repeat this again down below so I don’t get yelled at in the comments for those of you wanting crispy waffles (haha).
More waffle recipes:
If you’re gluten-free, you can easily replace the all-purpose flour with this gluten free all purpose flour blend.
Supplies and ingredients I used:
Heads Up: These allergy free waffles have a banana bread consistency instead of the crispy waffle texture that I love, but omg – they’re yummy!
Allergy Free Waffles
These gluten free waffles are also vegan (dairy free) and so easy to make! They're great for breakfast, for brunch, for picky eats, and for kids.
Servings 4 large waffles
Calories 416kcal
Ingredients
- 1 1/2 cups gluten free all purpose flour blend
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1/8 tso sea salt
- 2 bananas
- 1/2 cup cashew milk or almond milk, nut free milk, etc
- 1/3 cup applesauce
- 1/4 cup melted coconut oil
- 1 tbsp apple cider vinegar
- 1 chia egg 1 tbsp chia seed, 3 tbsps egg - let set until it gels
- 1 tsp vanilla
Instructions
- Preheat waffle iron to desired setting (I use the darkest)
- Add the dry ingredients to a large bowl, whisk it together.
- Add the rest of the ingredients into a blender, blend until smooth.
- Pour the wet into the dry and mix until combined
- Pour 1/2 cup into the waffle iron and cook for 4-5 minutes or until you reach your desired doneness.
Nutrition
Serving: 1g | Calories: 416kcal | Carbohydrates: 60.9g | Protein: 6.8g | Fat: 16.7g | Saturated Fat: 11.7g | Sodium: 421.5mg | Fiber: 5.8g | Sugar: 10g
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Now for the all-important question: maple syrup or whipped cream on your waffles?
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This recipe isn’t vegan, you have egg in it
Beside the egg in the recipe card, I say what to do to make it vegan 🙂
I made these this morning and they are AWESOMEEEEEEEEEEEE! I used unsweetened coconut milk for the milk and substituted the coconut sugar with sukrin 1 and mine came out great!! I transferred them to a baking rack when they came out and left them cool and froze all but the one I had for breakfast. The one I had this morning I toasted because it had gotten cold and they taste just like banana bread and I didn’t have any reaction to it!! Yay!! Thanks so much!!
Chrissy! This is amazing! I am so happy you liked them and good job on freezing and being prepared 😀