I have made vegan, gluten-free waffles before, but none compare to these. These perfect waffles are crispy on the outside, fluffy on the inside, perfectly sweet, and undetectably vegan and gluten-free. Shall we? This recipe was a reader request. Someone asked if I’d tested whipped aquafaba (the brine/liquid in a can of chickpeas) in classic waffles, which I hadn’t! So I got to work testing. Obviously, things worked in my favor.


0/0 steps made
  1. To a large mixing bowl, add gluten-free flour, oat flour, almond flour, cornstarch, salt, baking powder, and organic cane sugar. Whisk to combine. Set aside.
  2. To a medium mixing bowl, add coconut milk, vanilla (optional), and melted vegan butter and whisk thoroughly to combine. Set aside.
  3. To a small mixing bowl, add aquafaba and whisk vigorously or beat on high until soft peaks form. (It’s OK if they don’t quite form peaks – just get it as light and foamy as possible.)
  4. Add wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add whipped aquafaba and fold into the batter with a mixing spoon until just combined (see photos for guidance).
  5. Let the batter rest while your iron preheats – about 5 minutes.
  6. Once preheated, add roughly 1 cup batter (or until the surface is almost completely covered) to the waffle iron and close. My new waffle iron (which I love so far) makes Belgium-style waffles, so it flips the waffle over to spread the batter evenly, which helped these puff up and crisp up really well. Depending on your model, cook for 5-7 minutes or until golden brown and crispy.
  7. Remove cooked waffle from the iron, place on a baking sheet, and keep warm in a 200 degree F (93 C) oven while continuing to cook waffles until batter is used up. The recipes yields about 3 large or 5 small waffles (depending on the size of your waffle iron).
  8. Serve immediately with desired toppings. These are delicious plain or with a little vegan butter and maple syrup. However, my favorite combination is peanut butter and banana plus maple syrup.
  9. Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.