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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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 😀