Vegan Waffles

Lately my thing on Sunday mornings has been waffles. I love love love my waffle maker and I’m still shaking my head it took me so long to purchase one. I mean what can be easier than making your batter of choice, pouring it in the little contraption and then just a few minutes later it’s done and you have yourself a golden, crispy on the outside and soft in the middle waffle. The great thing is each time you can try a new recipe and put your own spin on it. Though, I will be the first to say that sometimes simple is best. Then you can add everything but the kitchen sink on top and it’s no longer a simple waffle anymore. I’ve tried various recipes since brining this wonderful invention into my home. I’ve tried everything from pumpkin paleo waffles to even making sweet potato hash brown waffles. I hear you can also make grilled cheese and cook eggs in it though I haven’t veered too far off the waffle path just yet. After trying all of these different recipes though, I keep going back to a basic one which I came up with early on while trying to incorporate my love of oats for breakfast. It’s simple but yet it’s a delicious, healthy, light choice for those of us who prefer to enjoy a big breakfast on Sundays minus the guilt. As I do note in the ingredients portion, this recipe can be modified to your liking but they work (and taste great!) with just the basic ingredients alone. Similar to my Overnight Oats, this waffle can become your own as well with it’s endless possibilities. Like me, I hope this will be your new favorite Sunday morning treat!

Make sure to tag me in your pictures on Instagram if you try this out, I’d love to see your take on my Oatmeal Waffles!

Vegan Waffles

Author: The Hungry Happy Mama


Makes: 7 mini waffles


  • 1 flax egg- 1 tbsp ground flax + 2 tbsp water
  • 1 c dairy-free milk
  • 1 tsp apple cider vinegar
  • 1 1/2 c gluten-free oat flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 large ripe banana, mashed
  • 1 tsp vanilla extract
  • Optional add-ins: berries, dairy-free chocolate chips, etc.
  • Optional toppings: maple syrup, berries, banana, nut or seed butter, etc.


  1. Preheat waffle iron as directed.
  2. Mix the flax egg and set aside to thicken.
  3. Combine the dairy-free milk and apple cider vinegar and set aside to make the ‘buttermilk’.
  4. In a mixing bowl whisk together the dry ingredients.
  5. Add the mashed banana, ‘buttermilk’, and flax egg to the dry ingredients and stir to incorporate all of the ingredients. (If the mixture seems to thick you can add a bit more dairy-free milk.)
  6. Pour some of the batter into your waffle iron and cook until golden. Repeat for the remaining batter.
  7. Serve warm with favorite toppings.

Storing: store waffles in an airtight container either in the fridge for up to 4 days or in the freezer for a longer shelf-life.

*Note: if you don’t have oat flour you can make your own by adding equal amount of rolled oats to a blender or food processor and pulse until smooth.

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