This gluten-free and vegan waffle recipe is ready in just 20 minutes. The result is a waffle that is crispy on the outside and moist on the inside! Top these allergy-friendly waffles with your favorite fruit and dust with powdered sugar for a delicious breakfast treat.
My family loves waffles, especially my husband. He prefers them over pancakes any day. On the rare occasion that we travel out for breakfast or brunch, I can almost guarantee that he will order waffles. Although he loves my easy cinnamon banana pancakes, he’d much rather have these fluffy gluten-free, vegan waffles.
Allergy-friendly waffles are just as delicious as conventional waffles. The only difference is that gluten-free waffles take a little longer to cook. When using a waffle iron, the best way to determine that your waffles have finished cooking is when there is little to no steam coming from the waffle iron. Our waffle iron has an indicator light that turns green when the waffles are ready. Conventional waffles take about 7 minutes, but we allow the gluten-free, vegan waffles 10 minutes to cook.
WHAT CAN BE SUBSTITUTED FOR MILK AND EGGS IN WAFFLES?
Making dairy and egg-free waffles isn’t as difficult as you may think. Although, you’ll want to ensure that the proper substitutions are made to create deliciously fluffy allergy-friendly waffles.
1 large, ripe banana mashed ( or 1/4 cup unsweetened applesauce for vegan)
1 cup dairy-free milk
These allergy-friendly waffles contain gluten-free flour and dairy-free milk. Additionally, they do not contain eggs. You can easily make this recipe using alternative ingredients like all-purpose flour, eggs, and milk.
Milk – Dairy and egg-free waffles will require dairy-free milk. Soy, nut, or oat milk will work here; I prefer Planet OatOatmilk.
Baking powder – The key to fluffy waffles and pancakes is FRESH baking powder. You can substitute baking soda for baking powder as long as you also add an acid to the mix. I suggest adding lemon juice 1:1 (1 teaspoon of baking soda to 1 teaspoon of lemon juice)
Melted Butter or Oil – I prefer soy-free and plant-based options like Earth Balance or Melt. Carrington Farms organic, unflavored cooking coconut oil is another of our pantry staples.
HOW TO MAKE WAFFLES WITHOUT EGGS AND MILK?
There will need to be a few ingredients substitutions to make gluten-free, vegan waffles, and pancakes. I have listed those ingredients above. Follow these instructions below to make fluffy pancakes.
WHISK together flour, baking powder, and sugar. Add mashed banana, melted butter or oil, dairy-free milk, and vanilla extract. Allow batter to sit 10 minutes to thicken.
PREHEAT waffle iron.
POUR batter onto the preheated waffle iron. Note: Gluten-free, vegan waffles take longer to bake than conventional waffles. Cook until very little steam is escaping from the iron and waffles release from iron completely.
WHAT CAN YOU USE IN PLACE OF EGGS IN WAFFLES?
I replace eggs with bananas in the majority of my baked recipes. They act as a binder and provide a bit of sweetness. Bananas are easily substituted with a 1:1 ratio. If a recipe calls for one egg, I will substitute with one ripe, mashed banana. If you don’t want to use bananas in your waffles recipe, unsweetened applesauce is a great alternative—Substitute 1/4 cups of unsweetened applesauce for one egg.
IS WAFFLE MIX THE SAME AS PANCAKE?
Essentially waffles and pancakes are made of the same base ingredients: flour, eggs, milk, and a leavening agent, but waffle recipes contain more sugar. Additionally, waffle batter includes a bit more fat than a pancake.
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1Large, mashed ripe bananaor 1/4 cup of unsweetened applesauce
WHISK together flour, baking powder, and sugar. Add mashed banana, melted butter or oil, dairy-free milk, and vanilla extract. Allow batter to sit 10 minutes, to thicken.
PREHEAT waffle iron.
POUR batter onto the preheated waffle iron. Note: Gluten-free vegan waffles take longer to bake than conventional waffles. Cook until very little steam is escaping from the iron and waffles release from iron completely.